Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-B8NV78
PREMISES NAME
Indian Wok
Tel: (604) 428 2673
Fax:
PREMISES ADDRESS
5212 Kingsway
Burnaby, BC V5H 2E9
INSPECTION DATE
January 22, 2019
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Shee Lin Chung
NEXT INSPECTION DATE
January 29, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25
Critical Hazards: Total Number: 2
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: cooked chicken pieces in a voluminous container on counter -core temperature of the container at 61 deg C
Corrective Action(s): You must cool foods FAST:
Step 1
60 deg C to 20 deg C in 2 hours: wide-shallow pans at 1-3 inches in depth

Step 2
20 deg C to 4 deg C in 4 hours: trasfer food to the container and place in the fridge
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Operator is placing perishable foods at room temperature (5-59 deg C) in excess of >2 hours.

Operator is placing perishable foods at room temperature for rush hours then placing back in the fridge
Corrective Action(s): Discarded a number of perishables that were placed back in the fridge

Operator is to FULLY utilize the preparation cooler insert level for assembly of foods -this will cut down the need to place any perishables out at room temperature

Operator is to only take out SMALL portions of perishable foods that will be used within 2 hours after which any leftovers are to be discarded.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): -Raw chicken box above cooked foods in 2-door undercounter stainless

-Egg plant and cucumber directly touching the shelves in domestic fridge
Corrective Action(s): -Discard cooked foods

Raw meats MUST be stored below ready-to-eat foods

-Shelves in the fridge are not regularly cleaned and sanitized -store the whole vegetables in the original bags or on on washable trays
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Lower stainless shelf next to cooking line handsink:
-milk basket is filthy, an open bulk bag of MSG stored there, shelf there is filthy
-back storage hallway has foods stored on the ground and the shelves there cannot be accessed without climbing over
-rags used for hot plating at the woks are filthy
-a tray of miscellaneous equipment including tools stored on the preparation table next to the dishwasher
-electric fan next to 3-compartment sink is filthy with grease
Corrective Action(s): Clean and sanitize these these areas

NOTE as cleaning and sanitizing is a reoccurring issue here a Correction Order has been issued
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Despite the preparation cooler being onsite for the last 6 months the insert levels are not being utilized for the intended purpose -non-perishable sauce was stored at insert level

NOTE: this is a repeat infraction from the last routine check
Corrective Action(s): You are to utilize your preparation cooler inserts for assembly of perishable ingredients like your cut chestnuts, cut carrots, meats, and dairy ingredients.

At least 6 standard sized inserts can be fitted in the preparation cooler -you are expected to utilize this space
Violation Score: 3

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

Temperature Controls:
-Preparation cooler 2 deg C
-GE Combo cooler 3 deg C
-2-door display 4 deg C
-2-door undercounter 4 deg C
-Mini cooler 4 deg C

-Hot held soup 62 deg C
-Steamed rice 62 deg C

-High temperature washer 72.4 deg C

Chemical Controls:
-bleach sanitizer buckets >100ppm as per test strips

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

-no signs of pests

Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -last report checked for January 2019 -no activity reported

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access