INSPECTION REPORT Health Protection SDHI-CJGUD6

PREMISES NAME WokBox93		Tel: (778) 294-0808 Fax:
PREMISES ADDRESS 10 - 2285 160th St Surrey, BC V3Z 9N6		INSPECTION DATE September 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andrew Wong		NEXT INSPECTION DATE
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: Total Score = 56

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Garlic slicer observed in unsanitary condition with food debris. Staff placed it in the dishwashing area during inspection. Corrective Action(s): Clean and sanitize equipment using the 2-compartment sink or high-temperature dishwasher after each use to remove grease, food debris and/or bacteria build-up and to prevent potential contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pails with wiping cloths measured at 50-100 ppm QUATs concentration with test strip. Staff replaced sanitizer solution during time of inspection which measured at 200 ppm QUATs concentration. Corrective Action(s): Replace sanitizer solution frequently and verify sanitizer strength with QUATs test strips throughout the day to ensure it is measured at 200 ppm QUATs concentration to effectively sanitize food contact surfaces and equipment. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water available on site in washrooms, at hand washing stations or at 2-compartment sink. Warmest temperature measured at all sinks was at or below 30'C. Staff stated that the hot water was accidentally turned off. Hot water was turned back on during inspection which later measured at 46'C at hand washing stations, however water temperature at the 2-compartment sink still measured at 33'C. Corrective Action(s): Ensure hot water is available at all faucets at all times to meet cleaning, sanitizing and hygien needs of the premise. Hot water must be at a minimum of 38'C at hand washing stations and a minimum of 45'C for manual warewashing. Use the high-temperature dishwasher for cleaning and sanitizing all utensils and dishes until the hot water at the 2-compartment sink is verified to be at the correct sanitizing temperature by the health inspector. To be corrected by: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water not available at hand washing stations in back or front service area. Staff turned on hot water during inspection which later measured above 38'C. Corrective Action(s): Ensure all hand washing stations are supplied with hot and cold running water, liquid soap and paper towel. All hand washing stations must be supplied to ensure staff are washing their hands adequately with warm water to contaminants and to prevent contamination of food. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four bags of rice observed stored directly on the floor next to the preparation counter. Staff placed the bags of rice on the shelf during inspection. Corrective Action(s): Store all food at least 6 inches off the floor to prevent potential contamination of food. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: No hot water available at any sinks on site during inspection. Staff turned on the hot water during inspection which measured above 38'C at hand washing stations however measured 33'C at the 2-compartment sink. Corrective Action(s): Repair all sinks to ensure hot water is dispensed at sinks at a minimum of 45'C at the manual warewashing faucet and a minimum of 38'C at hand washing stations. Do not use the 2-compartment sink for manual warewashing until verified to be at the correct temperature for manual warewashing by the health inspector. In the meantime, use the high-temperature dishwasher to clean and sanitize all dishes and utensils. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units measured above 60'C - High-temperature dishwasher measured at 82'C at plate surface - Food observed stored covered - Permit posted in conspicuous location on site *Reminder to operator: failure to have hot water available during the next routine inspection may lead to progressive enforcement action (closure order and/or violation tickets). *NOTE: temperature logs are not maintained as per approved food safety plan. Ensure staff is checking temperatures of all coolers, freezer and hot-holding units at least once daily (or as per approved food safety plan) Notes: - No signature due to COVID Please contact the health inspector for any questions or concerns.