INSPECTION REPORT
Health Protection
AFOK-AWNUDD

PREMISES NAME
Manchu Wok (Surrey)
Tel: (604) 585-8608
Fax:
PREMISES ADDRESS
2729 Central City
Surrey, BC V3T 2W1
INSPECTION DATE
March 8, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
March 12, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food products stored in the meat cooler were not kept less than or equal to 4C. The following internal temperatures were recorded:
- container of cooked chicken: 10C
- tray of raw chicken: 10C.
Food products that were cooked, stored in the cooler from previous night, and above 4C internally were discarded.
Food products that were prepared in the morning were relocated to a vegetable cooler unit that was capable of keeping food products less than 4C.
Prep cooler behind the wok station was not turned on; however, top inserts were used to stored chopped celery, carrots, and canned pine apples. Only keep a 1 hour supply of vegetable out at room temperature.
Corrective Action(s):
Violation Score: 25


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Sacks of raw vegetables were stored directly on the kitchen floor. Ensure all food products are stored at least 6 inches off the ground to prevent physical, chemical, or biological contamination.
Corrective Action(s):
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: More frequently cleaning is required underneath the cook line as there was a build-up of black grease.
Corrective Action(s):
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Meat cooler not in good working order as it had an ambient air temperature of 10C. Prep-cooler behind the wok station is not in good working and was turned off at the time of inspection. Both coolers are to repaired and not to be used until they are capable of keeping foods less than or equal to 4C AND re-inspected by an Environmental Health Officer.
Whole vegetables in the vegetable cooler were removed to accommodate space required to store meat products. Ensure all raw meat products are store below and separate from ready-to-eat foods.
Corrective Action(s):
Violation Score: 9


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

Comments

Routine inspection conducted and the following were noted:
Vegetable stand-up cooler at 4C.
Stand-up freezers in excess storage area were at -18C and -10C.
Internal temperature of foods hot held on the steam table were at least 60C.
3 compartment sink was setup. 200ppm of chlorine was measured in the sanitizing compartment.
Hand washing station satisfactory.
Food items covered with cooler and freezer units.
No pest activity noted.

As a reminder, all FOODSAFE Level 1 certificate issued prior to July 29, 2013 will expire on July 29, 2018. Staff member can renew their Level 1 certification by visiting www.foodsafe.ca

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AFOK-AWNUDD
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: 2.5 hours
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