INSPECTION REPORT Health Protection ECAO-BB3SX7

PREMISES NAME Indian Wok		Tel: (604) 428 2673 Fax:
PREMISES ADDRESS 5212 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE April 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shee Lin Chung		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A large mound of utensils in a strainer observed in dishwasher Utensils in the middle will not be adequately cleaned and sanitized Corrective Action(s): Utensils must be flattened out in a single layer for adequate cleaning Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pooled egg and storage in the fridge observed. Corrective Action(s): Once raw shelled eggs are cracked open they must be immediately cooked. Print out and review the BCCDC documents on pooled eggs emailed to the operator -keep with your Food Safety Plans Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas are have minor grease/food debris: -fridge doors, fridge shelves, floors, sink faucet knobs and basins Corrective Action(s): Clean and sanitize with bleach Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Grocery plastic bags being reused -observed cooked foods in plastic bags Corrective Action(s): Discarded the cooked food. Do not reuse single use containers. Use your washable containers! Violation Score: 3

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

Comments

Temperature Controls: -Preparation cooler 3 deg C -GE Combo cooler 4 deg C -2-door display 3 deg C -2-door undercounter 3 deg C -Mini cooler 4 deg C -Hot held soup 68 deg C -Steamed rice 64 deg C -High temperature washer 73.4 deg C at plate level Chemical Controls: -Bleach sanitizer bucket >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access