INSPECTION REPORT Health Protection DSEA-D3KTSY

PREMISES NAME Wok Box		Tel: (604) 540-9657 Fax:
PREMISES ADDRESS T115 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE March 21, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Devinder Kaur		NEXT INSPECTION DATE March 28, 2024
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Machine was ran for 5+ cycles Corrective Action(s): Sanitize all dishware using a 100 ppm chlorine solution. Repair the low temperature dishwasher immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): BOH handwash sink was not stocked with liquid soap Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in the following areas: -under the front of house handsink -under the POS countertops -under the take out box countertops Shredded insulation was also noted around the hot water tank Corrective Action(s): Clean the above noted areas and sanitize with a chlorine/bleach sanitizer solution. due: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: low temperature dishwasher measured 0 ppm chlorine at the dish surface, machine was ran for 5+ cycles Corrective Action(s): Discussed manual warewashing procedures with operator using the 3 compartment sink for the time being. Ensure that all dishware on site is properly sanitized using a 100 ppm chlorine bleach solution. Operator must repair the low temperature dishwasher immediately Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: One of two operators has obtained FS level 1 certification, however they were not available at the time of inspection. Corrective Action(s): Ensure that minimum 1 staff member on site is certified with FOODSAFE LEVEL 1 certification at all times of operation Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap and paper towels =Walk-in cooler (18C), prep coolers (left 1C right 4C), and FOH upright glass door cooler (2C) measured < 4 degrees C =Walk-in freezer (-19C) measured < -18 degrees C =Rice hot holding (78C) measured > 60 degrees C =Low temperature dishwasher measured 0 ppm chlorine at the plate surface, operator to use 3 compartment sink manual warewashing method =Chlorine sanitizer solution at 0 ppm chlorine and available in spray bottles, remade, measured 100 ppm chlorine =Staff hygiene satisfactory at the time of inspection; =Permit posted in a conspicuous location