INSPECTION REPORT Health Protection CTIN-ANYT58

PREMISES NAME North Burnaby Wonton House		Tel: (604) 291-0348 Fax: (604) 291-0438
PREMISES ADDRESS 6640 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE July 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xiaonong Chen		NEXT INSPECTION DATE 6 Months
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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup stored in stainless steel container was placed next to the hot holding unit of soup and measured at 31C. Operator informs that it is stored there so that when soup runs out they can refill it. Corrective Action(s): Soup discarded. Ensure to refill soup immediately from stove to hot holding unit and never leave on counter. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Opened cans of food were syran wrapped and store in cooler (e.g. oyster sauce, corn and condensed milk). Not all inserts of food in glass cooler were covered. Corrective Action(s): Transfer opened cans of food into food grade containers. Ensure food is covered when not in use. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Produce cooler measured at 10-11C just after lunch rush. Cooler is used to store whole produce mainly. Corrective Action(s): Operator adjusted cooler at time of inspection, ensure it is at 4C or colder. Violation Score: 3

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

Comments

General: Handsink in kitchen and bar: soap, paper towel, hot & cold running water available Coolers: 4C or colder Freezers: -14 to -18C Dishwasher (low temp): 50ppm chlorine detected, test strips available Bleach sanitizer @100ppm ->Reminded operator that windex is for windows only, use bleach sanitizer for dining tables Soup: 68C Rice: 65C No apparent signs of pest noted during time of inspection *Live crab tank is not in use as it was broken last month.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ANYT58
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: Sunfrie canola oil: 0% trans fat Preserved radish and bean curd: 0% trans fat
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