INSPECTION REPORT Health Protection ECAO-B7ESDS

PREMISES NAME Wei Dao Cafe		Tel: (604) 456-0351 Fax:
PREMISES ADDRESS 5595 B Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE December 13, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joseph Mak		NEXT INSPECTION DATE December 17, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water maximum at various sinks throughout the premise is only reaching 25-30 deg C Corrective Action(s): Minimum hot water maximum must be at least 38 deg C NOTE: no hot water is ground for closure Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two handwash sinks are deficient: -Handsink next to dishwasher is blocked off with dishware and busser trays -Handsink at bar area blocked off with sanitizer bucket Corrective Action(s): Handsinks must be clear for use at all times for handwashing ONLY -use your utility sinks for other purposes Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Double stacking of raw chicken observed in 1-door undercounter cooler -Bowls/cups used for bulk foods Corrective Action(s): -Raw chicken discarded. Do not double stack foods without a hard barrier between -Do not use bowls/cups for bulk foods use scoopers with handles lodged handle up in the food to better avoid hand contact with the food Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Cooling methods are incomplete on Food Safety Plan Corrective Action(s): Amend your Food Safety Plan to include specifically how you cool down foods: Step 1: 60 deg C to 20 deg C within 2 hours: METHOD? Step 2: 20 deg C to 4 deg C within 4 hours: METHOD? Submit the amended copy for review Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Employee lunchroom is disorganized and filthy Corrective Action(s): Discard or remove from premises any employee personal effects that are not claimed Obtain more multi-level shelves to organize goods Clean and disinfect the area NOTE: this infraction has been cited previously -increased enforcement will be required for further contravention (i.e. ticket(s) or closure) Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Various equipment in employee lunchroom and meat slicer in dishpit area not related to restaurant Corrective Action(s): Remove all equipment not related to the restaurant Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 certificate has expired Corrective Action(s): Renew your FOODSAFE Level 1 -FHA Reminder card provided -after 5 years the certificates expire and must be renewed Violation Score: 1

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

Comments

NOTE: the name of the restaurant has changed to Hong Kong No1 Chinese Restaurant -no owner, menu or structural changes has occurred -application form has been received -a new Health Permit will be issued to you Temperature Controls: -1-door display 3 deg C in wash area -1-door display next to stove 2 deg C -3-door preparation cooler 2 deg C -1-door undercounter 3 deg C -Walk-in cooler 2 deg C -2-door undercounter at bar 3 deg C -Preparation cooler at bar 4 deg C Chemical Controls: -Low temperature washer chlorine sanitizer >50ppm -Bleach sanitizer bucket and spray bottles >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -no signs of pests Professional pest control comes on a regular basis: Lower Mainland Pest Control comes in on a monthly basis -email me a copy of the last work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access