INSPECTION REPORT Health Protection MBEK-BHQULZ

PREMISES NAME Wok Box Training and Sauce Kitchen		Tel: (604) 531-5099 Fax: (604) 531-5079
PREMISES ADDRESS 102 - 19074 22nd Ave Surrey, BC V3S 3S6		INSPECTION DATE November 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Angus Carr		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quaternary ammonium compounds (quats) sanitizer measured at 50 ppm from dispenser in training kitchen area. Corrective Action(s): New sanitizer concentrate jug was connected to the dispenser. Dispenser tested at 200 ppm quats. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Multiple bottles containing degreaser (as stated by staff) were observed to be unlabeled. Corrective Action(s): Ensure chemicals, cleansers, and similar agents are properly labeled to identify contents to prevent accidental mixing and/or misuse. Violation Score: 9

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

Comments

Routine inspection conducted for training kitchen, sauce kitchen (production), and warehouse areas. Coolers at 4 degrees C or less Freezers at -15 to -26 degrees C Thermometers available for cold holding units Probe thermometers on site Food is protected from potential contamination Canned foods checked for damage - no damage observed Supply of ice wands available for cooling foods Utensils and equipment in clean condition Hand sinks supplied with hot and cold running water, liquid hand soap, and single use paper towels Low temperature dishwasher (training kitchen) measured 39 degrees C and 50 ppm chlorine in rinse residual at utensil surface Low temperature dishwasher (sauce kitchen) measured 50 degrees C and 100 ppm chlorine in rinse residual at utensil surface Bleach water sanitizer available at 100 to 200 ppm (labeled) Three compartment sink (sauce kitchen) contained 200 ppm quats in sanitizing compartment Adequate hair control and attire in place Temperature and sanitation logs in place No signs of pest activity at time of inspection