INSPECTION REPORT Health Protection SDHI-CE9UH5

PREMISES NAME WokBox93		Tel: (778) 294-0808 Fax:
PREMISES ADDRESS 10 - 2285 160th St Surrey, BC V3Z 9N6		INSPECTION DATE May 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Wong		NEXT INSPECTION DATE May 16, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing stations located at front service area and in back preparation area observed not supplied with paper towel during time of inspection. Staff placed paper towel in the dispensers during time of inspection. Corrective Action(s): Ensure hand washing stations are always supplied with hot and cold running water, liquid soap and paper towel at all times to promote frequent and proper hand washing by food handlers and to prevent potential contamination to food. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops located in the sandwich cooler are observed with handles placed directly in the food. Staff moved the scoops to ensure that the handles were placed outside the food. Corrective Action(s): Store scoop handles outside of the food to prevent contamination to food. Ensure scoops are always placed in a manner that prevents contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Five ladles stored in the dishwashing area observed with rust and/or broken/chipped. Staff removed the ladles from the dishwashing area to be discarded. Corrective Action(s): Rusted utensils may cause metal leaching into food and are not easy to clean and sanitize. Remove any equipment which is rusting, chipping and/or not of suitable design which may chemically or physically contaminate food. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation sink located in back preparation area observed leaking. Faucet does not turn off. Staff stated that the water does not turn off. Corrective Action(s): Repair the preparation sink to ensure the tap is functioning to turn on and off as needed. Malfunctioning equipment may lead to flooding and/or loss of adequate hot and cold water supply. To be corrected by: May 16, 2022 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Corrective Action(s): Ensure at least one staff member receives training for FOODSAFE Level 1 or equivalent. At least one person on site must have FOODSAFE training at all times. Provide proof of training certification to the health inspection once completed. To be corrected by: June 9, 2022 Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Hot-holding units measured at >60'C - Temperature logs are maintained - General sanitation of premise satisfactory - Hot water available at hand washing stations - High-temperature dishwasher measured at 77'C at plate surface (above minimum required final rinse temperature of 71'C) - QUATS sanitizer in pails (X2) measured at 200 ppm QUATS concentration with test strips - Ventilation hood kept in good sanitary condition - In-use utensils observed stored in ice bath - good! - Food observed stored at least 6 inches off the floor - First-in-first-out method is implemented - No signs of pests during time of inspection REMINDER: ensure staff is educated about the importance of frequent, proper hand hygeiene and keeping all hand washing stations equipped with liquid soap, paper towel, hot and cold running water at all times Please contact the health inspector for any questions or concerns.