INSPECTION REPORT Health Protection CPAK-BCDR5M

PREMISES NAME Dragon Wok		Tel: (604) 593-3813 Fax:
PREMISES ADDRESS 335 - 8140 128th St Surrey, BC V3W 5L7		INSPECTION DATE May 21, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Richard Hseih & Eddie Chang		NEXT INSPECTION DATE May 24, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher achieved 0ppm chlorine after final rinse. Sanitizer connected properly and priming the tube did not help. Operator had contacted the technician at this time. All cooking utensils/tools were re-washed/sanitized by using 200ppm at 2 compartment sink at this time. All plates/cutlery from dining tables were removed. Single use plates/cutlery have been set up for now. All dishware rewashed/sanitized through the dishwasher after repaired. Good. Corrective Action(s): Ensure to check the chlorine concentration on a regular basis using the test strips provided. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoops/spoons stored in stagnant water. All taken to the dishwashing area by the operator at this time. 2) Opened cans of food observed from the glass sliding door cooler by the walk-in. Cans have transferred into food grade containers at this time. Corrective Action(s): 1) Ensure all scoops/spoons are stored in ice water or sanitized empty container. Do not store them in room temperature water, as this would promote bacterial growth on surface. 2) Transfer to food grade containers to protect food from contamination at all times. Chemicals from can may leach into food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: -Floor underneath 2 compartment sink/dishwasher -Floor underneath kitchen prep cooler Corrective Action(s): Ensure to remove all food debris and dust from the areas mentioned above. These areas must be cleaned on a more regular basis. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher achieved 0ppm chlorine after final rinse. Technician came during the time of the inspection. Dishwasher was repaired and minimum required level of chlorine >50ppm was achieved at plate level after final rinse. Corrective Action(s): Ensure to check the concentration of chlorine on a regular basis. Test strips provided at this time. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. -General food storage practice satisfactory, except mentioned above. -200ppm Quats available at the automated dispenser, in labelled spray bottles and a bucket to hold wiping cloths. -No evidence of pest activity observed at this time. -Washrooms satisfactory. NOTE: Cardboard box on floor removed at this time. Rubber mat is to be obtained for this area. OK. General sanitation of the facility require improvement. Hard to reach areas and floors throughout -corners, underneath large equipment, under handles, on the sides and in between equipment etc. require better cleaning. Ensure to clean these areas on a more regular basis. Follow-up inspection will be conducted on Friday, May 24. Please contact the health inspector for any questions or concerns.