INSPECTION REPORT Health Protection MLOO-AW8UCH

PREMISES NAME Wok Box Training and Sauce Kitchen		Tel: (604) 531-5099 Fax: (604) 531-5079
PREMISES ADDRESS 102 - 19074 22nd Ave Surrey, BC V3S 3S6		INSPECTION DATE February 22, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Angus Carr		NEXT INSPECTION DATE March 01, 2018
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher in the kitchen area dispensed 10 ppm chlorine sanitizer during the final rinse. Dishwasher logs indicated that the sanitizer was dispensed at 50 ppm in the morning. Operator states that this dishwasher is not used often. Most of the cleaning/sanitizing of equipment is performed with the dishwasher in the production area. Corrective Action(s): Repair this dishwasher so that the chlorine sanitizer is at 50 ppm when dispensed. Do not use this dishwasher until it has been repaired. Date to be corrected by: March 1, 2018 Violation Score: 3

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

Comments

-General sanitation is good -All hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, stand-up, under-counter) at < or = 4C -All freezers (walk-in, stand-up) at < or = -18C -Thermometers are available for coolers and freezers -Temperature logs are maintained regularly -Two low temperature dishwashers are present. Large one is located in the production area. Small one is located in the kitchen area. -Low temperature dishwasher in the production area dispensed 100 ppm chlorine sanitizer during the final rinse -Dishwasher logs are maintained regularly -Three compartment sink available for manual dishwashing -Several sinks present in the kitchen area but are not connected to plumbing. No plans of using these sinks at the time. -200 ppm Quat sanitizer available in spray bottles -Dry storage areas are well-maintained -Food is protected from contamination -Ice wands are in use for cooling down containers of food -Warehouse area is satisfactory -Ice machine present in the warehouse area but is not in use -No signs of pests observed during inspection