INSPECTION REPORT Health Protection ECAO-BUUT8K

PREMISES NAME Mr Ho Wonton House		Tel: (604) 540-6746 Fax:
PREMISES ADDRESS 6731 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE October 29, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kit Hung Lai		NEXT INSPECTION DATE November 05, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Ticket Issued	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): BBQ Pork in hot holder internal temperature at 40.4 deg C and there in excess of >2 hours NOTE: repeat infraction cited in routine on April 17, 2019 (Order issued), routine on January 28, 2019. Ticket #AH29459246 issued as attached Corrective Action(s): Discarded BBQ Pork. Maintain hot held foods at or above >60 deg C / 140 deg F Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers observed stored in unsanitary areas between appliances: NOTE: repeat infraction cited on routine April 17, 2019 inspection (Order issued) -ticket #AH29459246 issued as attached Corrective Action(s): Do not store utensils in unsanitary areas -use for example your magnetic wall strip or clean washable containers for storage Dishwash cleavers Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Double stacking of foods without a barrier inbetween observed for cut onions, fish fillets -Processing of the raw shrimp in the dishpit area next to the dirty dishes observed Corrective Action(s): -discarded double stacked foods -Do not process foods in the dishpit area Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Dry storage room has food debris under shelves -Floor area under the wok cooking line is grease laiden -pots and pans stored there Corrective Action(s): Clean and disinfect floors Remove all equipment from underneath the wok cooking line to facilitate cleaning underneath Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Storage of empty containers at dishpit area Corrective Action(s): Remove all the excess containers there -this is a high traffic area for dirty dishes Violation Score: 3

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

Comments

All fridges at or below 4 deg C General sanitation pass No signs of pests -pest control comes in on a regular basis Handwash sinks adequately stocked and clear for use COVID-19 Protocol reviewed: -**Cashier POS station has no barrier -customers are within 2m of the cashiers -this was noted in the previous inspection. Either place a barrier there such as plexiglass or place tables in front for 2m physical distancing -FINAL WARNING -**Place maximum occupancy sign at entrance -**Mark off the tables that are not used for physical distancing with your "Reserved" signs -Customer name and number recorded for contact tracing -Front staff have face coverings, back kitchen staff are physical distancing at their stations >2m -Safety Plan available -post it at worksite