INSPECTION REPORT Health Protection FEMI-AP7U3T

PREMISES NAME Lougheed Wonton Restaurant		Tel: (604) 939-8833 Fax:
PREMISES ADDRESS 2408 St Johns St Port Moody, BC V3H 2B1		INSPECTION DATE July 12, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhong De Huang & Yu Ze Huang		NEXT INSPECTION DATE July 19, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 30

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Noted foods without cover in coolers. Corrective Action(s): Cover all foods in cooler. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted rodent dropping in cabinets at bar area and behind chest freezer and upright cooler in kitchen. Corrective Action(s): Clean and disinfect these area- put more sticky traps to monitor Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted a lot of point of entry for pests- holes in wall, around piping and hoses in bar area. Also gap noted around and under back door screen, ceiling tiles in basement- Corrective Action(s): All holes / opening around pipes and hoses/gaps must be fully sealed. Pest control is to do a full assessment of the facility and provide recommendation re: eradication of pests (all points of entry to be identified- facility is too big and there are a lot of structural issues)- this inspection is not enough to identify all issues re: rodents- It is the job of professional pest control to identify and provide solution. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation is poor inside kitchen- under equipment around cooking area- Corrective Action(s): Clean the entire kitchen fully . Violation Score: 9

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

Comments

Comments Public Comments -Handsinks equipped with liquid soap & paper towe -High temp. Dishwasher is final rinse cycle at 83 C (plate temperature) -Temp of all coolers and freezers are all satisfactory (<4 oC and <-18 oC respectively -Permit is posted -Live fish tank temp 1 oC *Bleach Solution in buckets >100 ppm with exception of one bucket near the end of line cook- rectified at time of visit. All the above to be rectified prior to follow up inspection.