INSPECTION REPORT Health Protection AJON-C48U4U

PREMISES NAME Wuyang Kitchen		Tel: (778) 574-3388 Fax:
PREMISES ADDRESS 103 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE June 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wu, Hao Wei		NEXT INSPECTION DATE June 29, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Several food items, including: broccoli, cabbage, onions, lettuce, etc. were uncovered in the walk-in cooler. 2. Open can of pineapples stored in walk-in cooler. Corrective Action(s): 1. Ensure all food items are covered with a food-grade cover (e.g. lid for container or plastic wrap). 2. Anytime a canned item is opened, ensure to transfer any leftover food from the opened can into a food grade container as the metal lining from the can could leach into the food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the facility needs improvement, especially the following areas: - Underneath all cooking equipment - Behind chest freezers - All shelving units - Underneath 3-compartment sink and dishware storage area - Panels of ventilation canopy Corrective Action(s): Clean and organize all the areas listed above. Ensure to follow your sanitation plan for daily, weekly and monthly cleaning. Violation Score: 9

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirement: - Coolers maintained at or below 4 degrees Celsius. - Freezers maintained at or below -18 degrees Celsius. - Hot holding maintained above 60 degrees Celsius. Bleach (chlorine) sanitizer in spray bottle = 200 ppm. High temperature dishwasher sanitizing with 77.4 degrees Celsius at dish level after final rinse cycle. Ice machine turned off and not in use at the time of inspection. Hand sinks in washrooms fully equipped with liquid soap, paper towels and hot/cold running water. Operators have self-closed dine-in until further notice. Only take-out available for now. Some COVID-19 safety measures in place, including: Hand sanitizer available for customers upon entry. Physical barrier present between customer and staff at front desk. Disinfectant with a Drug Identification Number available for disinfection of high-touch surfaces. All staff and customers adhere to wearing proper face masks. Maximum occupancy limit posted on front door. Floor markers available for waiting customers. In addition to the violations above, the following requires your attention: - Ensure to complete a COVID-19 safety plan for the facility. Health Inspector will email a template of the WorkSafeBC COVID-19 safety plan in both the English and Chinese languages to the operator. - Ensure to complete daily health checks for all employees. Health Inspector will email information from the WorkSafeBC website regarding daily health checks. Operator signature not required due to the COVID-19 Pandemic. Report will be emailed to Operator.