INSPECTION REPORT Health Protection AKWN-BJXUSB

PREMISES NAME Fortune Wok (New Westminster)		Tel: (604) 599-7068 Fax:
PREMISES ADDRESS 150 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE December 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) William Xie		NEXT INSPECTION DATE 4 Months
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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pre-cooked and cooled fried pork was found stored in covered bus pans on a shelf beside the cookline. Corrective Action(s): The pre-cooked pork shall be kept in the cooler until needed/ready for reheating. Operator indicated they keep it out beside the cooking area for convenience during the 2-hour lunch rush. At time of inspection lunch rush had just ended. Given the size of the kitchen and number of batches of fried pork made per lunch rush (four) it is not inconvenient to keep the cooled fried pork in the walk-in cooler. Operator corrected at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1. Bucket of bleach sanitizer for in-use wiping cloths for the cook line was missing. 2. In-use wiping cloths along the front of house were not stored in the bucket of bleach sanitizer in between uses. Corrective Action(s): 1. The cook line shall be equipped with a bucket of bleach sanitizer (1/2 oz bleach per litre of water) for in-use wiping cloths. 2. All in-use wiping cloths shall be stored in a bucket of bleach sanitizer in between uses. Bleach sanitizer for front of house had a chlorine concentration of 200ppm. Operator corrected both deficiencies at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plans submitted at the last inspection (initial inspection) were reviewed and revisions are needed. Corrective Action(s): Discussed the necessary revisions with the owner. Please submit revised food safety plans for review. Date to be corrected: January 10, 2020 Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. P-trap for kitchen hand sink and faucet for front of house hand sink were both leaking. 2. Walk-in cooler was not maintaining foods at 4 degrees Celsius or less. Corrective Action(s): 1. The p-trap for the kitchen hand sink and the faucet for the front of house hand sink shall be both be repaired. Date to be corrected: December 18, 2019 2. Walk-in cooler had a temperature of 7-8 degrees Celsius. Operator indicated they noticed a problem with the cooler having difficulty returning to a temperature 4 degrees Celsius or less after busy periods, and had called a service company two days ago. At time of inspection, the operator was still waiting for the service company's response. Walk-iin cooler shall be serviced/repaired to ensure it is capable of maintaining foods at 4 degrees Celsius or less. Call the service company again or call a different company to service/fix the walk-in cooler. Provide service report to the undersigned for review by the correction date. Date to be corrected: December 19, 2019 Violation Score: 3

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

Comments

General observations: Pop cooler was 4 degrees Celsius. Steam table was over 60 degrees Celsius. Both rice warmers were over 60 degrees Celsius. Small chest freezer was -10 degrees Celsius. Large chest freezer in upstairs storage room was -20 degrees Celsius. Food display and storage practices were satisfactory - except as noted above. Organization of storage areas was satisfactory. Both hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Food handler hygiene and food handling practices appeared satisfactory. General sanitation was average. Chemicals were stored in a safe manner. No signs of pests.