INSPECTION REPORT Health Protection DWAG-BE7TYT

PREMISES NAME Wuyang Kitchen		Tel: Fax:
PREMISES ADDRESS 103 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE July 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wu, Hao Wei		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle at the kitchen area measured with 0 ppm bleach. Corrective Action(s): Operator discarded the solution and refilled the spray bottle with 200 ppm bleach. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fried pork stored in cardboard boxes for cooling. This is a repeated violation. Corrective Action(s): Fried pork was transfer to plastic food grade trays at the time of the inspection. Violation Score: 9

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

Comments

Follow-up inspection: - Hand washing stations provided with hot/cold water, liquid soap and single use paper towels. - Discussed the cooling procedure for fried pork with the operator. Ensure it is cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. - 3 compartment sink not used to mix batter at the time of the inspection. - General sanitation in the kitchen required improvement.