INSPECTION REPORT Health Protection JCRH-AVGUNY

PREMISES NAME New Lakeview Seafood & Wun-Tun Restaurant		Tel: (604) 521-8917 Fax: (604) 521-8917
PREMISES ADDRESS 7763 6th St Burnaby, BC V3N 3M9		INSPECTION DATE January 29, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wei He Cen		NEXT INSPECTION DATE February 06, 2018
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice stored at room temperature. Rice was brought out at lunch time for the purpose of making fried rice. Staff unsure exactly how long rice had been at room temperature. Temperature of rice was 20C Corrective Action(s): Staff were instructed to discard the rice at the time of the inspection. Cooked rice is a potentially hazardous food and must be kept refrigerated (4C or colder) or hot (60C or above). Only take out amount necesssary for cooking as ordered. Do not keep potentially hazardous food at room temperature. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Grease accumulation noted on exhaust canopy and behind grill/fryer/cooking line -Dirt/debris noted under equipment/prep tables Corrective Action(s): -Thoroughly clean exhaust canopy and under/behind cooking line to remove all grease -Clean floor under equipment to remove all dirt/debris. -This has been a repeat issue on previous inspections. Operator to submit a revised cleaning schedule to address cleaning frequency and detail of cleaning. Correction date: Feb. 6/18 Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: -Container of raw meat noted stored over produce and dumplings in sliding door cooler. Items were uncovered. -Numerous items in the walk-in cooler and sliding door cooler were noted uncovered. -Glass bowls noted being used as scoops in food products Corrective Action(s): -Re-organize cooler and label sections to be used for storage of raw meat. Store raw meat beneath ready to eat items and produce to prevent the possibility of contamination. -Cover all items in storage with tight fitting lids or food grade wrap. Discontinue use of used soy sauce containers/packaging for food storage. These containers are not suitable for this purpose as they are intended for one time use. Obtain proper food storage containers with tight fitting lids to prevent this issue from re-occurring. -Obtain scoops to be used and stored with scoop handles not in contact with food Correction date: Feb. 6/18 Violation Score: 9

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

Comments

-Handwashing sinks in kitchen, serving station, staff washroom and public washrooms were supplied with liquid soap and paper towel -Cooler temperatures were adequate (4C or colder) -Walk-in cooler was 2C -Sliding door cooler (kitchen) 3C -Countertop cooler 3C -Sliding door cooler 4C -Freezers were functioning and maintaining food in a frozen state -Dishwasher met sanitizing requirement. 100ppm chlorine detected on dish after rinse cycle. Test strips present for monitoring. Staff stated it is being checked daily prior to opening. -Bleach sanitizer (200ppm) present for sanitizing food contact surfaces. -No signs of pest infestation noted at the time of the inspection. Pest Control contract in place. Service report for January shown at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AVGUNY
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: 0.25 hour Specific comments: Requirement #2: Canola oil and sesame oil checked and comply with restriction.
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