Fraser Health Authority



INSPECTION REPORT
Health Protection
CHAS-ANYPN3
PREMISES NAME
Dining Wok Shanghai Restaurant		Tel: (604) 531-6671
Fax:
PREMISES ADDRESS
15246 Russell Ave
White Rock, BC V4B 2P6		INSPECTION DATE
July 5, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Shuo Chen		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Temperature of the domestic fridge containing the eggs and bean sprout is too warm 52F/11C.
Corrective Action(s): Remove the excessive ice build up and adjust temperature to 40F/4C or below. Check temperatures of the fridges daily.
Violation Score: 9

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

General sanitation is satisfactory.
Do not store open foods in the corridor leading to the public washroom.
Temperature of the dishwasher is satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CHAS-ANYPN3
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:
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