INSPECTION REPORT Health Protection DWAG-BD3T6A

PREMISES NAME Wuyang Kitchen		Tel: Fax:
PREMISES ADDRESS 103 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE June 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wu, Hao Wei		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Utensils were stored in the hand washing station in the ktichen area. Corrective Action(s): Remove the utensils from the aforementioned hand washing station. Hand washing stations must be clear of obstruct at all time and only used for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Fried pork was stored in cardboard boxes for cooling. This is not a food grade container. 2. Batter used for meats were mixed in the 3 compartment sink. Corrective Action(s): 1. Transfer fried pork in to a food grade container that is non-porous and easily cleanable. Never use cardboard boxes to store any cooked food. 2. Food processing must never be done at the 3 compartment sink. 3 compartment sink is strictly for dish washing and cleaning. Use a food grade container for batter mix. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris accumulation around the area near the dish washer. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - Coolers (prep, bar, walk-in) maintained at 4C or less. - Freezers (chest, under the counter) maintained at -18C or less. - Broth hot held at 68C. - Other hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in spray bottles. - High temperature dishwasher registered 75C at the plate level. - Food items stored off the ground. - Permit posted at a visible location. - No pest activities observed at the time of the inspection.