INSPECTION REPORT Health Protection RSHA-B6QU8E

PREMISES NAME Wok'N'Roll		Tel: (604) 943-2990 Fax:
PREMISES ADDRESS 1 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE November 21, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joe Yu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food items are being stored in opened metal containers. Storage containers are being stacked ontop of exposed food items. Storage containers are in disrepair. Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Storage of opened food items in original metal containers is not permitted. Discard all damaged containers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sushi storage display: Exposed florescent bulbs noted. Corrective Action(s): Cover/protect florescent bulbs in order to prevent breakage. (ie: Tube sock) Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. Gauges noted. Monitoring of internal cooked temperatures discussed. - Manual Dishwashing: 4 Step Method. Sign posted. Chlorine sanitizer on site. Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. (ie: 3-4 hour intervals) Items are to be air dried and stored in a sanitary manner. -> Wiping cloth storage reviewed. Ok. Limit the amount of cloths being used. Cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. Too many cloths noted. - Food Storage: Refer to Violation Notes. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Discussed. - Sanitation: Cleaning of "hard to reach" areas (ie: behind freezer, behind/around cooking equipment, shelves, etc.) are to be conducted routinely. - Ice bin cleaning and disinfection discussed. - Meat slicer cleaning and disinfection discussed. - Sushi Safety discussed. - Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring required. As discussed, Sanitation is part of an effective rodent control program. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan to be kept on site for review. generic template posted.