INSPECTION REPORT Health Protection AKWN-B5FU3N

PREMISES NAME Fortune Wok (New Westminster)		Tel: (604) 544-8180 Fax:
PREMISES ADDRESS 150 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE October 11, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep fried pork left at room temperature. Corrective Action(s): Cooked foods must not be left out at room temperature for extended periods of time. After cooked foods have cooled to room temperature, store them immediately in the cooler. Deep fried pork was found to be about 25 degrees Celsius at time of inspection. Operator states the pork was fried approximately 1 hour prior to the inspection. Operator stored the pork in the walk in cooler. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: In use wiping cloths not stored in bleach sanitizer. Corrective Action(s): In use wiping cloths must be stored in the bucket of bleach sanitizer to prevent bacteria from growing on the towels. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods in walk in cooler not covered. Corrective Action(s): Foods must be covered to prevent contamination. Operator corrected at time of inspection. Violation Score: 3

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

Code 303 noted on Routine inspection # AKWN-AXPUDS of Apr-10-2018 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (Hot water not available at any of the sinks in the premise.)

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were 60 degrees Celsius or more. Coolers and freezers are equipped with thermometers. Food handler hygiene appeared satisfactory. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. General sanitation was satisfactory. Chemicals were stored in a safe manner. Bleach sanitizer had a chlorine concentration of 200ppm. No signs of pests. Discussed with operator about displaying hot food and not putting too much food in each insert to make sure the food is held at 60 degrees Celsius or more.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B5FU3N
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: Reviewed product information for cooking oil and wonton wrappers. No compliance issues noted.
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