INSPECTION REPORT Health Protection ECAO-B23TBD

PREMISES NAME Indian Wok		Tel: (604) 428 2673 Fax:
PREMISES ADDRESS 5212 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE June 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shee Lin Chung		NEXT INSPECTION DATE July 30, 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation is an ongoing issue here and has been cited in the last few routine inspections. Following areas are in need of attention: -Back storage areas need organization -Remove all goods not related to restaurant -keep foods above the ground on your shelves -Dry storage containers for flour, sugar, etc. are not being cleaned out when new bags are placed in -Fridge doors and cavities are food laiden -Wall areas around the dishwasher and 3-compartment sink Corrective Action(s): Clean and sanitize these areas more regularly NOTE: repeated sanitation citations will require increased enforcement: ie. ticket(s), closure Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mini-freezer next to stove is frosted over with ice Corrective Action(s): Defrost more regularly Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Old rice cookers kept onsite next to dishwasher Corrective Action(s): Remove any goods not used in the restaurant out of the premise Violation Score: 1

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

Comments

Temperature Controls: -Preparation cooler 4 deg C NOTE: operator to use inserts for perishable foods instead of on top of 2-door undercounter -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 60 deg C -High temperature washer 77.4 deg C on second cycle NOTE: warm-up the washer at least one cycle before placing dishware Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in regularly -last work report shows no pest activity Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection in 1 week

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B23TBD
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