INSPECTION REPORT Health Protection PKUR-CMSRBS

PREMISES NAME Dining Wok Shanghai Restaurant		Tel: (604) 531-6671 Fax:
PREMISES ADDRESS 15246 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE January 4, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shuo Chen		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection -All coolers at 4 C or below (except for vegetable cooler which was at 5 C). -Chest freezers at -18 C or below. -Domestics freezers range from -6 to -13 C. Ensure all freezers are -18 C or below at all times. -Hot holding of wontop soup >60 C. -Raw meat is stored at the bottom shelf of the cooler - good. -Surface sanitizer available in bucket - bleach at 200 ppm. Do not mix bleach with soap. -High temperature dishwasher reached atleast 71 C on plate surface during final rinse cycle. -General sanitation satisfactory. Hot holding and reheating: -Hot broth that is used as an ingredient for other dishes stored stove-top while stove-top is kept off. Temperature of soup was 57 C. Operator was instructed to re-heat to 74 C and keep it hot (>60 C) if not storing in the cooler. -Leftover rice that is used for fried rice is reheated in microwave and then the entire container is placed in the rice cooker. At the time of inspection, there was a container of rice in the rice cooker at 60 C. It was unclear whether the rice reached an adequate reheat temperature of 74 C. Ensure all food that is re-heated to a temperature of 74 and then hot held at or above 60 C. You can use the microwave to warm up the cold rice and follow up with a re-heat step on the stove immediately after and ensure it reaches 74 C quickly. Use only clean utensils to store food. Operator discarded rice. Advanced preparation: -Foods that are prepared in advance (ex. pork for sweet & sour pork, meatballs) are fried and then frozen and re-heated/re-fried on order. -Beef arrived froze, is cut into smaller pieces while frozen, thawed in cooler and cooked on order. Raw food is stored in cooler for approx. 2-3 days. Storage: -When food is taken out of its original packaging for storage, ensure products are manually labelled with best before/use by date. This should be done all foods stored in cooler and freezer.