INSPECTION REPORT Health Protection MLOO-BA6SE2

PREMISES NAME China Village Wonton House		Tel: Fax:
PREMISES ADDRESS 9644 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE March 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 18, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dry wiping cloths in use for wiping prep surfaces. 0 ppm bleach sanitizer detected. Corrective Action(s): Ensure wiping cloths are soaking in the bleach sanitizer bucket so they are always ready to be used for prep surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Many food containers in the reach-in cooler were not covered. Corrective Action(s): Cover all food containers to protect them from potential contamination. This is a repeat violation. Further observations may result in enforcement action (orders, violation tickets). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: - Floors underneath cooking equipment, prep table, and dishwashing sinks. - Exterior of the bulk food bins Corrective Action(s): Clean and sanitize all noted areas. Ensure cleaning is done regularly to prevent accumulation of debris. This is a repeat violation. Further observations may result in enforcement action (orders, violation tickets). Violation Score: 9

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Reach-in cooler at < or = 4C - Chest freezers at < or = -18C - Hot holding unit (rice) at > or = 60C - Three compartment sink available for manual dishwashing. Ensure you are following the three steps of manual dishwashing (wash, rinse, sanitize). Reviewed manual dishwashing procedure with operator and provided manual dishwashing sign (Chinese). - 100 ppm bleach sanitizer available in buckets - No signs of pests observed during inspection - Premise is well lit - Permit is posted