INSPECTION REPORT
Health Protection
AFOK-BANT56

PREMISES NAME
Manchu Wok (Surrey)
Tel: (604) 585-8608
Fax:
PREMISES ADDRESS
2729 Central City
Surrey, BC V3T 2W1
INSPECTION DATE
March 27, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
3 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

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: 3 cockroaches were noted in the glue-boards placed in the back storage area. Facility has a contract with pest control company. An insecticide treatment has been scheduled for next week. In addition to treatment, the facility must be maintained at a high level of sanitation. Back storage area needs to be more organized and required to be cleaned.
Corrective Action(s):
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Backdoor was open at the time of inspection. Ensure to keep the backdoor closed to prevent the entry of pests.
Corrective Action(s):
Violation Score: 3


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

Comments

Routine inspection conducted and the following were noted:
Stand up cooler in the kitchen area and under-counter prep cooler was at 4C or below.
All cooler units equipped with thermometers.
Stand-up freezers in the storage areas were both at -18C.
Internal temperature of foods in the hot holding units were at least 60C.
3-compartment sink method for washing, rinsing, and sanitizing of equipment was setup. Sanitizing compartment was filled with a 200ppm Quats solution. Quat test strips were available.
Wiping rags were stored in a 100ppm chlorine solution.
General sanitation level has improved from previous inspections. Ensure daily cleaning is done to prevent the accumulation of grease and food debris, especially underneath cook line.