INSPECTION REPORT Health Protection ACLK-ARSSTX

PREMISES NAME Woodman Chinese Food		Tel: (604) 705-1888 Fax:
PREMISES ADDRESS 4 - 45590 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE October 3, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Suhan Kim		NEXT INSPECTION DATE October 06, 2017
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Many containers of food sitting out at room temperature Corrective Action(s): All food must be in the fridge or prep cooler. If containers of food continue to be left out of the cooler on the prep table, the prep table will need to be removed from the facility. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces at 40C Corrective Action(s): All hot holding must be done at 60c or above. Operator rapidly reheated sauces Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops in dry storage bins must be stored outside of bin so as to not touch the food when reaching for the scoop Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following locations: -Outside the plastic bins storing flour and sugar -All storage shelves under prep tables Corrective Action(s): Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Paper towel dispenser missing from front hand sink Corrective Action(s): install new papertowel dispenser @ front hand sink Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Ensure probe thermometer is on site at all times to check the internal cooking temps of food as well as to verify hot holding temperatures. Also add rice hot holding temps and sauce hot holding temps to temperature log sheet, they all must be at 60C or above Corrective Action(s): Violation Score: 1

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

Comments

-hand sink fully equipped -all fridge and freezer temps met health requirements -dishwasher at 71C at dish -bleach at 100ppm

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ACLK-ARSSTX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment