Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-CN7VFR
PREMISES NAME
Wok and Sushi		Tel: (604) 553-9950
Fax:
PREMISES ADDRESS
260 - 800 Carnarvon St
New Westminster, BC V3M 0G3		INSPECTION DATE
January 18, 2023		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Hyungjae Im		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Ramen tokotsu broth and tonkatsu sauce was stored in reused egg whites carton (tetrapak)
Corrective Action(s): This carton is meant to be single use. All food products must be stored in easy to clean, food grade containers. Operator refilled product into squeeze bottles.
Violation Score: 3

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=All coolers measured < 4 degrees C and all freezers measured < -18 degrees C
=Jajangmyun sauce hot holding (60C) and miso soup hot holding (69C) measured > 60 degrees C
=High temperature dishwasher in the back of house had a final rinse temperature of 77.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=High temperature dishwasher in the front of house had a final rinse temperature of 72.2 C at the dish surface (minimum 71 C required for proper sanitizing)
=General sanitation was satisfactory at the time of inspection
=Surface sanitizer solution available at 100 ppm chlorine in buckets. Reminder that operator must keep all wiping cloths in sanitizer solution (bleach water)
=No evidence of pest activity noted at the time of inspection. =Ice machine and noodle machine maintained in a sanitary manner. Ensure that the noodle maker is cleaned twice daily as per cleaning schedule (during break and after closing)
=Staff hygiene satisfactory at the time of inspection; operator FOODSAFE level 1 certificate valid to Sept 2023
=Sushi rice acidity measured at approximately pH of 4.0 - 4.5