INSPECTION REPORT Health Protection RWOG-CPGW25

PREMISES NAME Mr Ho Wonton House		Tel: (604) 540-6746 Fax:
PREMISES ADDRESS 6731 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE February 28, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kit Hung Lai		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bucket of water noted within hand sink basin. Corrective Action(s): Handwashing stations are for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat stored on top of cooked meat in walk-in cooler. 2) Bucket of meat stored directly on the ground. 3) Spring rolls prepped on staff lunch table by bar area. Corrective Action(s): 1) Raw meats must be stored under and away from ready to eat foods. 2) Do not prepare any food directly on the ground. 3) Do not prep spring rolls in this area as it is not meant as a food prep area. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted along bar. Corrective Action(s): Clean and sanitize areas with droppings. Note: Cockroach situation is much improved; no cockroaches noted at time of inspection; pest report notes no cockroaches either. Continue cleaning frequency. Note: Be vigilant for rodents as renovations are occuring nearby. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in sanibuckets, wiping cloths within - dishwasher reached 77C at the final rinse cycle - ice machine appeared sanitary - rice scoops in ice water Note: Any potentially hazardous foods must be time-stamped, and used within 2 hours. Chicken and various cut vegetables at time of inspection measured 4C. If time stamping does not occur, these items must be kept in the cooler. Temperatures: - walk-in cooler: 3C - walk-in freezer: -16C - sliding glass door cooler: 2C - under counter cooler: 3C - counter top hot holding unit: 75C - coutner top hot holding unit (sauces): 60C - rice cookers: >60C - bar cooler: 4C Report not signed due to COVID-19 protocols. Report printed and reviewed with operator.