INSPECTION REPORT Health Protection DSEA-CSRVVG

PREMISES NAME Wok Box		Tel: (604) 540-9657 Fax:
PREMISES ADDRESS T115 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE June 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Devinder Kaur		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler unable to maintain contents <4C. 1 tray of eggs discarded Corrective Action(s): Until this unit is repaired, do not use this cooler unit for storage of potentially hazardous foods such as eggs. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Hot water tank was disconnected at the time of inspection. Hot water was not available at all sinks. Corrective Action(s): closure order issued. Premises must cease service immediately. Repair the hot water supply. Hot water is a mandatory requirement for sanitary operation. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 2 issues: -hot water tank not operational at the time of inspection -walk-in cooler measured 18C ambient temperature Corrective Action(s): Repair the issues noted above. Facility is hereby ordered closed. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 1 staff on site at the time of inspection: staff stated that their FOODSAFE level 1 certification is expired Corrective Action(s): Ensure that minimum 1 staff member is on site with a valid FOODSAFE level 1 certificate. 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 3C right 2C), and FOH upright glass door cooler (2C) measured < 4 degrees C =Walk-in freezer (-19C) measured < -18 degrees C =Rice hot holding (62C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Chlorine sanitizer solution at 100 ppm chlorine and available in spray bottles =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection, with the exception of shredded insulation around the hot water tank. =Staff hygiene satisfactory at the time of inspection; =Permit posted in a conspicuous location