INSPECTION REPORT Health Protection FEMI-CBHTS5

PREMISES NAME Hon's Wun-Tun House (Coquitlam)		Tel: (604) 468-0871 Fax: (604) 468-0825
PREMISES ADDRESS 310 - 3025 Lougheed Hwy Coquitlam, BC V5C 2Z7		INSPECTION DATE February 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Panfeng He		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] 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 301 noted on Routine inspection # FEMI-CB7S6J of Jan-31-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Noted wiping rags stored on counter also soiled wiping rags being used for wiping BBQ duck cutting board Correction: -Store all wiping rags in a bucket of sanitizer at all time -Use clean cloth to wipe duck cutting board and keep it in a sanitizer bucket/or use paper towel to wipe during process Code 302 noted on Routine inspection # FEMI-CB7S6J of Jan-31-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -Dishwasher temp did not reach proper temp after 3 runs- - Duck cutting board in front noted with some food derbies Correction: -Dishwasher must reach 82 oC at first run- ensure to fix it in the meantime make sure temp reaches 82 oC prior to running dishware - monitor the temp using thermo-lable or Max holding thermometer -Clean the duck cutting board at least every 4 hrs if it is being used continuously Code 401 noted on Routine inspection # FEMI-CB7S6J of Jan-31-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Food container noted in hand wash sink in front Correction: -Hand wash sink is to be used ONLY for hand washing by staff no food prep or rinsing ... -Install a splash guard between hand wash sink and cutting board to prevent splashing water on food board

Comments

-issues noted in the last routine inspection are addressed. -Coolers and freezers are ok - Hand washing sink are stocked -Bleach solution in buckets for wiping rags >100 ppm -Dishwasher temp >71 oC after 1 run good -Hot holding >60 oC -Duck cutting area is ok- cutting board is clean and being cleaned every 4 hrs ** washing or defrosting raw meat: put them in a strainer or pot and wash, or keep them in an original package if defrosting ** Better cleaning for around/and under cooking equipment, wall, floor and ceiling ** Repair any broken walls.