INSPECTION REPORT Health Protection CPAK-BGLQWC

PREMISES NAME Dragon Wok		Tel: (604) 593-3813 Fax:
PREMISES ADDRESS 335 - 8140 128th St Surrey, BC V3W 5L7		INSPECTION DATE October 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Hseih & Eddie Chang		NEXT INSPECTION DATE 4 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 No
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): No sanitizer available for use. 200ppm Quats filled in a bucket at this time. Staffs are to sanitize all food prep surfaces at this time. Corrective Action(s): Ensure to have all prep surfaces sanitized PRIOR to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoops stored in lukewarm water. Scoops and container were taken to the dishwasher at this time. Corrective Action(s): Ensure to have scoops stored in a sanitized container, without water. Change/sanitize every 2 hours. Storing them in lukewarm water will promote bacterial growth on surface. 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 with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below required temperature of 4'C; Freezer operating at required temperature of -18'C. - Hot-holding unit operating above 60'C. Temperature records kept up to date. - General food storage practice satisfactory. Organization is very good. Most foods are properly covered with food grade materials. NOTE: Ensure to put saran wrap/lid over food once done cooling. - Low temperature dishwasher achieved >50ppm chlorine solution at the plate level after final rinse. - Automated Quats dispenser at correct concentration. - Ventilation canopy hood served and maintained. - No evidence of pest activity observed at this time. - Back storage area satisfactory. - Washrooms satisfactory. General sanitation level has improved from the previous routine inspection. However, there is still room for improvement. Ensure to clean floors under stove/prep table/coolers on a more regular basis. NOTE: Various cooked foods (i.e. fried rice/noodles) left on counter for lunch rush only. All used within 1 hour. Any leftover after 2 hours to be discarded. Please contact the health inspector for any questions or concerns.