INSPECTION REPORT Health Protection CPAK-D3M3DG

PREMISES NAME Woking Dragon China Bistro		Tel: (604) 942-1482 Fax:
PREMISES ADDRESS 101 - 1198 Lansdowne Dr Coquitlam, BC V3E 1J7		INSPECTION DATE March 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raymond Wong		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer bucket had 0ppm chlorine measured. Staff had added more chlorine and was advised to have all food prep surfaces sanitized using the newly prepared sanitizer. Corrective Action(s): Ensure to add 1/2 tsp of bleach per 1L of water to prepare the correct concentration of sanitizer. All food prep surfaces must be sanitized before initiating any food prep for the day as discussed at this time. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floor of the food storage area- front and back. Food stored in pest proof containers. Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized on a daily basis. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors require more frequent cleaning. Corrective Action(s): Ensure to have all floors cleaned on a daily basis. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at -18'C. - Food storage practice satisfactory throughout. - Low temperature dishwasher achieved the minimum level of chlorine (50ppm) at plate level after final rinse. - Glasswasher achieved >50ppm chlorine after final rinse. - Professional pest control company contracted. Traps in place. - Front bar satisfactory. - Washroom handsinks satisfactory. General maintenance and sanitation of the facility satisfactory. Please contact the health inspector for any questions or concerns.