INSPECTION REPORT Health Protection ACLK-BB9U6D

PREMISES NAME Woodman Chinese Food		Tel: (604) 705-1888 Fax:
PREMISES ADDRESS 4 - 45590 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE April 15, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Suhan Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ACLK-BB4TL2 of Apr-10-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Bleach with lemon scent being used at customers had complained about the smell of bleach. 2) Bleach in spray bottle was at 0ppm Correction: 1) Bleach with a scent adds another chemical to the bleach therefore cannot be used in the kitchen on dishes or food contact surfaces. purchase regular bleach for the kitchen and another spray bottle 2) staff added more bleach to the spray bottle and it was retest and found to be at 100ppm, bleach needs to be used to sanitize food contact surfaces and dishes when washing by hand even if customers complain about the smell.

Comments

-bleach at 100ppm in the front and back. Lemon bleach to only be used on the tables. Ensure bottles are labelled with a permanent marker or something that will not wipe off -discussed cooling practices with operator. Shallow container or half full bins to allow for food to be cooled quickly and operator is to write the time it is cooked on the bin for accurate time tracking -if the table in the middle of kitchen is full of food cooling or food sitting at room temperature instead of at 4C again, then enforcement action will taken. This is an ongoing issue