INSPECTION REPORT Health Protection KLAI-CMJSE6

PREMISES NAME Wuyang Kitchen		Tel: (778) 574-3388 Fax:
PREMISES ADDRESS 103 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE December 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wu, Hao Wei		NEXT INSPECTION DATE 3 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Cardboard noted used to cover a container of food in the walk-in cooler. 2. Most food that is not in active use was noted protected in storage, however did notice some food without proper protection. Corrective Action(s): 1. Cardboard was removed at the time of inspection. Do not use cardboard to store or use as a protection for food as cardboard cannot be cleaned and we cannot assured that they are cleaned or not contaminated when used on processed food. 2. Please ensure that all food that is not in active use is stored protected with a lid/ covering or plastic wrap to avoid contaminating the product. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris and buildup noted on the 3rd compartment of the 3-compartment sink. Corrective Action(s): Clean and sanitize the 3rd compartment of the 3-compartment sink to avoid contaminating food if processed in this sink or dishwares if washed in this sink. Date to be corrected by: Today Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, were all accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. General storage hierarchy was acceptable - raw meat/ raw eggs on one shelf and produce/ cooked/ ready-to-eat food on another shelf or away from raw food. Rice was keeping warm over 60C in the rice cooker. Please ensure that any potentially hazardous food that is being prepared are not kept at room temperature for more than 2 hours to avoid bacterial growth or toxin production. Operator was deep frying many chicken pieces (at least 3 large containers) during the inspection. Most of the chicken was just fried. As per operator, once fried they will be cooled slightly at room temperature before placing in the cooler, but will not be left out for more than 2 hours. Chlorine sanitizer spray bottles were available. 100 PPM chlorine residual was detected. Overall sanitation was satisfactory. Fume hood, deep fryer and interior of the ice machine was noted in a sanitary condition. High temperature dish machine was noted at 182F at the rinse temperature gauge and 73.8C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection. Mop bucket was noted emptied in one of the washrooms - good. Operator's (on site at the time of inspection) FoodSafe level 1 certificate still valid - expires May 5, 2027.