INSPECTION REPORT Health Protection ZDER-AFTTQ9

PREMISES NAME Wok Box		Tel: (604) 540-9657 Fax: (604) 540-9611
PREMISES ADDRESS T115 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE November 18, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paul Rai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in rice cooker noted at 50 C with probe thermometer. Rice cooker is OFF. Corrective Action(s): Ensure all hot foods are hot held after cooking at or above 60 C. Rice cooker must remain ON (warming status) to maintain proper hot holding. Do not turn off rice cooker if older rice will still going to be used in next batch. Rice in OFF rice cooker maintained below 60 C for unknown amount of time. Discard rice. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bucket of sanitizer noted 50 ppm chlorine at hand washing sink in front kitchen. Corrective Action(s): Ensure all sanitizer buckets and bottles are supplied with 100 -200 ppm chlorine solution. Sanitizer buckets are refilled each morning. Replenish all sanitizer buckets every 4 hours or when solution becomes cloudy/dirty. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 3 whole onions and rice debris noted under prep tables in back kitchen. Rice debris noted around dishpit. Corrective Action(s): Ensure all areas are regularly cleaned and all food debris is removed to prevent attracting pests. Correction date: 1 week Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: 2 Grande Chef hot holding units noted in back storage room put away dirty. Operator says they are no longer in use onsite. Corrective Action(s): Remove all equipment and items not required for operating premise especially if not put away clean. Remove Grande Chef hot holding units. Correction date: 2 weeks Violation Score: 1

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

Comments

-Walk in cooler: 4 C / Freezer: -14 C -Prep cooler: 1: 4 C / 2: 3 C -Rice cooker left: 65 C / right: 50 C (off with rice) -Hot holding unit: Sauce: 79 C -Low temp dishwasher noted 100 ppm chlorine at the plate -Sanitizer mixer at 3 comp sink: 200 ppm QUATS -Sanitizer spray bottles: 100 ppm chlorine with wiping cloths -Hand sinks supplied with hot & cold water, liquid soap and paper towel -Food protected: covered and off the ground -No signs of pest activity noted during inspection - pest control onsite -Commercial ventilation appears maintained in sanitary condition -General sanitation satisfactory -Rice scoop in ice bath -Scoops for spices stored with handles stored out of food