INSPECTION REPORT Health Protection 256096

PREMISES NAME Mr Ho Wonton House		Tel: (604) 540-6746 Fax:
PREMISES ADDRESS 6731 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE August 8, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Kit Hung Lai		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cha shu pork in hot hold unit probed 34 deg.C Operator said he cooled the pork to room temperature to place in cooler, but needed more for service so instead placed into hot hold unit. Corrective Action: Pork reheated to 74 deg.C before placing in hot hold. Do not use hot hold units to reheat food. food must be cooked to at least 74 deg.C and then placed in warmers while still hot Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Large can of bulls head sauce stored opened in dry storage area 2) Large can of opened black bean sauce stored in dry storage area Corrective Actions: Items discarded. Check labels for storage requirements. Both canned sauces state to refrigerate after opening Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed washing hands using wok station faucet. Corrective Action: Do not use wok faucet for handwashing All handwashing must be done using soap and dried with paper towel at a designated handwash sink Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sacks of onion stored directly on floor 2) multiple foods stored uncovered in coolers (shrimp shells, dried fish) 3) Scale covered in flour stored in dry storage above uncovered food 4) Raw shrimp stored in uncovered metal bowl in walkin cooler above noodles 6) Staff observed washing rice in dish pit 7) Rice scoops stored in stagnant water Corrective Actions: Store all food items at least 15cm off the ground in food safe containers with lids. Do not store raw meat above ready to eat items. Wash rice in prep sink, not in dish pit. Store scoops in ice water and clean every 4 hours Corrective Action(s): Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Cockroach infestation is ongoing issue. 1) 3 cockroaches caught in sticky trap on top of the counter next to hot hold unit 2) Dead cockroach behind cooking line 3) Live adult cockroach under dish pit. Corrective Actions: Continue cleaning and putting out traps. Although infestation has improved it is still an ongoing issue. Corrective Action(s): Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food and grease behind the cookline. Corrective Action: Clean areas behind equipment regularly to remove potential food sources for pest. Corrective Action(s): Violation Score: 3

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

Comments

Dishwasher measured 76 deg.C at the plate level walk in cooler 2 deg.C walk in freezer -20 deg.C Sliding glass door cooler 4 deg.C under counter cooler 1 deg.C bar cooler 4 deg.C Hot hold unit 61 deg.C Rice cooker 74 deg.C General Sanitation is improved Handsinks equipped with soap, towel, hot and cold running water Cleaning rags stored in sanitizer buckets of 100ppm bleach Backdoor has pest proof screen door Pest company comes every wednesday Bar area sink does not have hot water, staff indicates it is not in use at this time