INSPECTION REPORT Health Protection SDHI-C8VTXR

PREMISES NAME WokBox93		Tel: (778) 294-0808 Fax:
PREMISES ADDRESS 10 - 2285 160th St Surrey, BC V3Z 9N6		INSPECTION DATE November 18, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andrew Wong		NEXT INSPECTION DATE December 02, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sliced oranges and lemons observed stored at room temperature. Operator mentioned that the sliced fruits have been at room temperature since morning (>2 hours). Operator discarded the sliced lemons and oranges during time of inspection. 2. Green onions observed in insert at front service area not subrmerged in ice bath. Surface temperature measured at 10'C. Operator placed the insert into the ice bath during time of inspection. Corrective Action(s): Sliced fruits and vegetables are considered potentially hazardous foods which must not be stored at room temperature and must be stored at 4'C or less at all times to prevent bacteria growth and foodborne illness. Do not overfill inserts with raw vegetables over ice baths as this may lead to time-temperature abuse. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Wall-mounted automatic soap dispenser observed not functioning at hand washing station next to cooking line. Operator mentioned that the batteries require replacement. The operator purchased new batteries during time of inspection and the dispenser was functioning normally and able to dispense soap by the end of the inspection. Corrective Action(s): Ensure all hand washing stations are supplied with liquid soap, paper towel, hot and cold running water at all times to promote proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher observed leaking water from the bottom. A plastic shallow container was observed stored underneath the dishwasher to prevent the water from pooling on the floor. Dishwasher was functioning adequately (measured above required sanitizing temperature of 71'C). Corrective Action(s): Ensure all equipment is in good working order to prevent possible contamination to food and to ensure the premises is kept in sanitary condition. Dishwasher requires service to repair the leak and to ensure that it is able to maintain adequate sanitizing temperature. To be corrected by: Dec 2, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted: 1. Temperatures: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - Sandwich cooler #1 at front at 1'C (top) and 0'C (bottom) - Sandwich cooler #2 at front at 2'C (top) and 3'C (bottom) - All hot-holding units for soups and rice measured at >60'C - Temperature logs maintained (digitally) 2. Sanitation: - General sanitation of premises good during time of inspection. Operator mentioned that deep cleaning (around and behind cooking units) is completed weekly - Hand washing station in back and in staff washroom supplied with liquid soap, paper towel, hot and cold running water - QUATS sanitizer pails (X2) measured at 200 ppm QUATS concentration - High-temperature dishwasher reached 84.6'C at plate surface (above minimum required sanitizing temperature of 71'C) - Ventilation hood kept in good sanitary condition (due for maintenance cleaning on Dec 15, 2021) 3. Food safety/storage - All foods observed covered and stored at least 6 inches off the floor - Dry storage area kept in sanitary condition - Rice scoops observed placed in ice water - good! - Chemicals stored away from food 4. Pests: - No signs of pests during time of inspection - Pest control company contracted to inspection every 2 weeks 5. Administration: - FOOD SAFE Level 1 trained staff available on premises - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.