INSPECTION REPORT Health Protection FEMI-CB7S6J

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 January 31, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Panfeng He		NEXT INSPECTION DATE February 08, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

301 - 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 Corrective Action(s): -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 Violation Score: 5 302 - 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 Corrective Action(s): -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 Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Food container noted in hand wash sink in front Corrective Action(s): -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 Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -Noted foods without cover in walk in cooler and other coolers -Raw meat noted stored beside cooked foods, and above vegetable in walk in cooler -Food containers noted on the floor in walk in cooler and kitchen - Ice machine : mold noted on wall Corrective Action(s): - All foods must be covered in coolers and freezer -Keep all raw meat in lower shelf or a sperate shelving unit away from cooked and ready to eat products - Clean and sanitize the ice machine to prevent contamination of ice cubes Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Noted frozen meats in sink with hot water and not packaged Corrective Action(s): -Keep frozen meat in package and under COLD running water not warm/hot water Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted in entire kitchen including inside walk in cooler, behind/beside and under all equipment, all dry goods containers , walls, floor ...... took some pictures for reference Corrective Action(s): Deep clean the entire facility Violation Score: 15

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

Comments

- Routine inspection - Temp all coolers and freezers are satisfactory (<4 oC and < -18 respectively) -Temp hot holding foods > 60 oC -Bleach sanitizer and quats sanitizer available in spray bottles -Paper towel and liquid soap are provided at hand wash sink -Observed :a food worker dropped cooked duck and discarded - good **Dishwasher temp reaches 82 oC after 3 runs - fix as noted and discussed. ** Label all cooked foods with date of preparation - use in max 3 days ** Provide display thermometers for all coolers and hang it near the door -Covid -19 Safety and PHO order : - Physical distancing noted in dining area and proper space/physical barrier is provided - Staff are sanitizing tables after clients ** Vaccine card and Id must be checked for all customers- in case of regular customers keep a log of their names and date of verification as a record ** Chairs must be sanitized between customers and all other touched surface areas All the noted violations and ** items to be fully addressed prior to follow up inspection to prevent further enforcement actions.