INSPECTION REPORT Health Protection AKWN-BHMUVJ

PREMISES NAME Ho Fung Chinese Restaurant		Tel: (604) 525-1457 Fax:
PREMISES ADDRESS 724 6th St New Westminster, BC V3L 3C5		INSPECTION DATE November 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nhi Muoi (Anita) Cheng		NEXT INSPECTION DATE November 06, 2019
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use rice paddles stored in a container of tepid water. Corrective Action(s): In-use rice paddles shall be stored in a container of ice and water to maintain at 4 degrees Celsius and avoid growth of bacteria. Rice paddles and containers shall be washed and sanitized once ice has melted. Instructed staff to correct at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1. Buckets of bleach sanitizer for in-use wiping cloths not adequate in number and stored improperly in the kitchen. 2. In-use wiping cloths not stored in bleach sanitizer in between uses. Corrective Action(s): 1. Buckets of bleach sanitizer shall be adequate in number to allow for convenience use by food handlers. Kitchen requires at least 2 buckets of bleach sanitizer - one for the cook line and one for the food preparation area. The buckets of bleach sanitizer shall be placed in areas that are convenient to use (e.g. on counters adjacent to work areas). The one bucket of bleach sanitizer was kept on the floor under a shelf. Instructed staff to correct violation at time of inspection. 2. In-use wiping cloths for the front of house and back of house were not stored in bleach sanitizer in-between uses. In-use wiping cloths shall be stored in bleach sanitizer in between uses to prevent bacteria from growing on them. Instructed staff to correct violation at time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked foods left out on the counter in the kitchen Corrective Action(s): Cooked foods and sauces were found left on kitchen counters for over 2 hours. Most of these foods were at room temperature and staff was instructed to discard them. Cooked foods shall be cooled as quickly as possible and once the temperature reaches room temperature, they shall be stored in a cooler. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found on and under the counter in the front counter where drinks are made. Corrective Action(s): Clean up droppings and sanitize the affected areas to prevent contamination of food. Date to be corrected: Nov 6, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar cooler was 15 degrees Celsius. Corrective Action(s): Bar cooler shall be capable of maintaining foods at 4 degrees Celsius or less. At time of inspection the cooler was used mostly to store canned/bottled drinks, but a container of tofu dessert was also foundin the cooler. Staff indicated the tofu dessert was for personal consumption. Informed staff that tofu dessert must be stored at 4 degrees Celsius or less, and instructed them to discard it to avoid potential foodborne illness. Cooler shall be serviced/repaired to ensure it is capable of maintaining foods at 4 degrees Celsius or less. In the interim, only use this cooler to store canned/bottled drinks. Nov 12, 2019 Violation Score: 3

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

Code 301 noted on Routine inspection # 239508 of Apr-12-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Cutting knives observed to be place in the gap between the cutting table and the wall Date To Be Corrected By 2019/04/12 2. Scoops for rice observed to b sitting in warm water ( at 20 Degrees Celsius) Correction: 1. Properly store knives in holders or sanitary container to ensure it isn't contaminated 2. Use ice water to store scoop to prevent microbial growth occurring on the scoop Corrected During Insp. Correction:

Comments

All coolers in the kitchen (two double-door coolers and a walk-in cooler) were 4 degrees Celsius or less. The stand up and chest freezers in the kitchen were less than -18 degrees Celsius. The two stand up freezers and small chest freezer in the front of house were less than -18 degrees Celsius. The two rice warmers/cookers were both over 60 degrees Celsius. Hand sinks in the front and back of house were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Food storage practices were satisfactory - except as noted above. Organization of storage areas was satisfactory. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory. Bleach sanitizer for in-use wiping cloths were 200ppm. Chemicals were stored in a safe manner. High temperature dishwasher was not turned on at time of inspection. Dishwasher to be checked during the re-inspection on November 6, 2019 at 4:00pm. Please make sure to turn on the dishwasher at least 1 hour prior to re-inspection.