INSPECTION REPORT Health Protection ECAO-AY6UZD

PREMISES NAME Mr Ho Wonton House		Tel: (604) 540-6746 Fax:
PREMISES ADDRESS 6731 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE April 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kit Hung Lai		NEXT INSPECTION DATE May 02, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers are stored between appliances Corrective Action(s): Dishwash cleavers immediately Do not store utensils between appliances -uncleanable area Use magnetic wall strips or clean containers for knife storage Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -Pooling eggs and storage observed -Bowls are used as bulk scoopers -A few cans of cream of corn open and stored in the fridge Corrective Action(s): -Discarded pooled eggs. Review BCCDC documents (Chinese and English versions) emailed to operator. Your options here are cooking immediately once raw eggs are cracked open or using pasteurized egg yolk -Do not use bowls for bulk scoopers -use scoopers with handles to better protect the foods -Once a food can is opened it must be completely emptied Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry Storage Room: -floors have food debris and under the shelves as well -Goods are stored under shelves -open bulk bags not stored in rodent proof containers Kitchen food line and Dishpit area: -upper and lower shelves are sticky and not being regularly cleaned and sanitized Corrective Action(s): Clean and sanitize these areas at least on a weekly basis or as needed Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Dishpit upper drying racks are covered with miscellaneous equipment -dishwasher is storing cleaned dishes on the floor as a result -One shelving rack in the dry storage room against back wall lowest shelf is too close to the ground -Extra cleaning chemical vats are being stored under the dishwasher Corrective Action(s): -Remove all miscellaneous equipment from drying racks in dishpit area -ONLY FOR DISHWARE -Adjust lowest shelves at least >15cm off the ground to ease cleaning underneath -Remove extra cleaning chemical vats to storage room Violation Score: 3

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

Comments

Temperature Controls: -2-door undercounter 3 deg C -2-door display 2 deg C -Walk-in cooler 3 deg C -3-door bar cooler 3 deg C -Soup 72 deg C -Steamed rice 64 deg C -High temperature washer 74.7 deg C at plate level -probe thermometer Chemical Controls: -Bleach sanitizer buckets >100ppm as per chlorine test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer In-Use Utensils maintained in ice water -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -ensure you are following their direction Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AY6UZD
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