INSPECTION REPORT Health Protection DSEA-CUSUQ8

PREMISES NAME Wok and Sushi		Tel: (604) 553-9950 Fax:
PREMISES ADDRESS 260 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE August 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyungjae Im		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 door undercounter cooler next to sushi prep cooler found to be holding contents at approximately 14C. Par-cooked cutlet (14C internal), spring rolls (13C), and starch noodles (13C) Corrective Action(s): discarded the above noted items. Do not use cooler units if they are not able to maintain contents <4C Keep potentially hazardous foods <4C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noodle making machine found to have dried up dough pieces inside of the blade housing. The blade cutting unit had not been disassembled and cleaned appropriately Corrective Action(s): Operator to start new cleaning method of 3 alternating cutting blades to ensure that there is time to clean other ones not being used. Failure to maintain noodle making machine in a sanitary manner will result in requirement to replace the machine with an easier to clean machine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back of house handsink (near dishwasher) had a clogged soap dispenser Corrective Action(s): Repaired. Ensure that all handwash stations are stocked with liquid soap, paper towel, and hot/cold running water at all times Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water at the end of the inspection =All coolers besides violation noted above, measured < 4 degrees C and all freezers measured < -18 degrees C =Jajangmyun sauce hot holding (65C) and miso soup hot holding (69C) measured > 60 degrees C =High temperature dishwasher in the back of house had a final rinse temperature of 78.1 C at the dish surface (minimum 71 C required for proper sanitizing) =High temperature dishwasher in the front of house had a final rinse temperature of 74.6 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection =Surface sanitizer solution available at 100 ppm chlorine in buckets. Reminder that operator must keep all wiping cloths in sanitizer solution (bleach water) =No evidence of pest activity noted at the time of inspection. =Ice machine and noodle machine maintained in a sanitary manner. Ensure that the noodle maker is cleaned twice daily as per cleaning schedule (during break and after closing) =Staff hygiene satisfactory at the time of inspection; operator FOODSAFE level 1 certificate valid to Sept 2023 =Sushi rice acidity measured at approximately pH of 4.0 - 4.5 operator's permit never had arrived. FHA to provide new copy. Outstanding permit fee letter delivered. cheque for permit fee collected for $250, #1131