INSPECTION REPORT Health Protection ABAI-ABDTY2

PREMISES NAME Wah Lun Chinese Restaurant		Tel: (604) 294-8059 Fax:
PREMISES ADDRESS 4524 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE June 29, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yan Ping Lin		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # ABAI-ABCU7N of Jun-28-2016 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (Did not detect any hot water at any of the sinks in the premises. Manager on duty said that it may be due to high water usage from the dish washer and food preparation. Hot water temp max 37.2C. Closure Order issued.) Code 401 noted on Routine inspection # ABAI-ABCU7N of Jun-28-2016 Adequate handwashing stations not available for employees [s. 21(4)] (Did not detect any hot water at hand wash stations. No concerns with soap, paper towel or accessibility with any of the hand sinks at time of inspection.)

Comments

- Follow up inspection conducted to reopen premises. Staff was on site to translate conversation with operator at time of inspection. - Operator has called in technician to look at hot tank. Technician told operator that a breaker was turned off. Hot water available at time of inspection. - Discussed sanitizer use with operator. Operator agreed to have 4 containers of sanitizer available in the food preparation areas. One in the drink pouring area/entrance of kitchen, one at each end of the cookline and one in the baking area. Provided translated Chinese ware washing signage which describes how to make sanitizer. Sanitizer is to be made fresh every day and changed throughout the day to maintain minimum 100ppm chlorine concentration. Test strips should be available to verify concentration. Wiping cloths are to be stored in sanitizer when not in use (ie. actively wiping food contact surfaces) in order to prevent microbial growth. Cloths are not to be stored on counters/equipment/shelving units/food contact surfaces..etc. - Violation Ticket AH1930830 issued for failure to ensure equipment and utensils are sanitized properly - Discussed temperature abuse issues. Ensure all perishable foods are stored at 4C or less or 60C or higher at all times when not in use or actively being processed/prepared. Operator is expected to maintain time logs for any cooling foods. Submit charts and food safety plan for review in order to have this process approved. Otherwise, foods are to be prepared per order for immediate consumption - no cooling step. - Operator has obtained proper food storage containers. No foods were stored in perforated or non food grade materials. Ensure any bulk food containers purchased in the future indicate that they are food grade if there is any uncertainty. - Hot plate not on site at time of inpsection. Use of hot plate to grill foods which causes grease laden vapors will require proper ventilation. 4 door stacked cooler unit has been returned to original location. Submit proposed floor plans for review prior to adding or relocating any food equipment to the premises. All operational and structural changes require health approval. - All droppings have been cleaned up. Discuss options for extensive program with pest control technician to ensure premises is rendered pest free. Submit pest control reports on findings, actions taken and recommendations to the undersigned for review. - Raw wood has been removed from bottom of container used to hold knives. Ensure all equipment are of smooth, non absorbent and washable finishes. - Only 50 seats counted at time of follow up inspection.