INSPECTION REPORT Health Protection ECAO-AV5VTP

PREMISES NAME Tai Won Restaurant		Tel: (604) 437-3399 Fax:
PREMISES ADDRESS 4727 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE January 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sijin Yang (Jack)		NEXT INSPECTION DATE February 01, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Bleach sanitizer buckets -2 buckets not strong enough: 1 bucket in the back at 0ppm bleach residual 1 bucket in front for waitress at 0ppm bleach residual This is a reoccurring problem and was stated in the last routine inspection: April 17, 2017 report #ECAO-ALAUTW Correction Order issued -next enforceable step is ticketing -some food contact surfaces in the kitchen are sticky and grimy -indicative of inadequate or frequency of cleaning and sanitizing Corrective Action(s): -Maintain your sanitizer solutions for food contact surfaces >100ppm chlorine residual as per your test strips -Clean and sanitize food contact surfaces immediately and more frequently throughout the day Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Again stove vents and suppression piping above the cooking areas are caked with grease -accumulation of grease may drip and contaminate foods below Next professional cleaning date is long overdue -update immediately -these hoods should be professionally cleaned at least twice a year Corrective Action(s): Have your stove vents professionally cleaned within the next two weeks The front venting and suppression pipes can easily be cleaned by staff today. Increased enforcement will be necessary with repeat infractions Violation Score: 3

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

Comments

Temperature Controls: -2-door display 3 deg C (beef) -1-door display leftside 3 deg C (lettuce) -1-door display rightside 2 deg C (eggs) -mini-cooler 4 deg C (pop) -hot held beef broth 62 deg C -steamed rice 70 deg C -High temperature washer final rinse 75.9 deg C at plate level Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils: rice scooper is dishwashed every hour as per operator -OK -maintain the ice scooper in ice water -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AV5VTP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment