Fraser Health Authority



INSPECTION REPORT
Health Protection
TSAI-AB5TVB
PREMISES NAME
Hang Lee Wok		Tel: (604) 599-7068
Fax:
PREMISES ADDRESS
7053 120th St
Delta, BC V4E 2A9		INSPECTION DATE
June 21, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Wei Lin Xie		NEXT INSPECTION DATE
July 06, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Bins of fried food are stacked without a protective barrier in betweeen to prevent food from contamination.
Corrective Action(s): 1. Do not stack without appropriate lid. If cooling these items, make smaller batches of food so there is adequte space to cool them properly. Correct immediately.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Back kitchen and food prep area - dust, food spills and food debris build up noted under and behind all heavy equipment, wood cutting block, ventilation canopy and walk-in cooler floor
Corrective Action(s): Regular cleaning is required to prevent build up grease and dust. Clean spills as they occur. Thorough cleaning is required in all of the above mentioned areas. Correct by July 5, 2016.
Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

All hand sinks fully stocked
All coolers < 4 degrees C
* Freezer is at -2 degrees C at the time of inspection. Products inside are frozen; according to operator the unit is undergoing a defrosting cycle. Monitor the freezer temperature after the defrosting cycle (45 minutes approximately) to ensure the temperature is maintained at or below -18 degrees C.
Bleach sanitizer in spray bottles >200 ppm chlorine; concentration adjusted to 100 ppm at the time of inspection.
Cooling practices discussed; appears satisfactory.
Hot holding > 60 degrees C
* Except for the tofu dish - 48 - 55 degrees C
Double inserts used - Do not use double inserts as it may affect temperature control. Double insert removed at the time if inspection and the tofu dish is >60 degrees C.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: TSAI-AB5TVB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.1 hour
Specific comments: Audited products met requirements.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment