INSPECTION REPORT Health Protection ECAO-B32UVN

PREMISES NAME Mr Ho Wonton House		Tel: (604) 540-6746 Fax:
PREMISES ADDRESS 6731 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE July 26, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kit Hung Lai		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: -Bug zapper racquet in use -soup broth not covered next to stove -Disposable containers face-up -open to contamination -Spoons, forks and chopsticks disorganized in containers for servers Corrective Action(s): -Do not use bug zappers in the restaurant -the exploding insect parts may contaminate foods -remove from the premise -Protect your foods cover your foods -Keep disposable containers face-down -Align utensils in one direction with the "business end" away from where servers will handle them Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some filth flies noted in dry storage room Corrective Action(s): Have your pest control place fly mechanisms here as well (like the sticky traps in use in the kitchen) Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some organization issues under the dishpit shelving and dry storage room Corrective Action(s): Organize placement of dishware and goods on your available shelves -remove extra containers of cleaning chemicals/miscellaneous goods under dishpit area as this is a high traffic area and very wettable Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): One food worker had a toothpick in his mouth while cooking Corrective Action(s): Workers are not to be touching their face and handling foods Violation Score: 3

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

Comments

Operator invited to participate in the Fraser Health survey for the application process -documents provided Temperature Controls: -Walk-in cooler 2 deg C -2-door display 3 deg C -2-door undercounter 3 deg C -3-door undercounter bar coolers 3 deg C -hot held congee 71 deg C -hot held beef stew 67 deg C -steamed rice 72 deg C -high temperature washer final rinse 71.4 deg C at plate level Chemical Controls: -bleach sanitizer buckets >100ppm as per test strips 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 General Sanitation In-Use Utensils dishwashed/replaced every hour as per operator -do not exceed 4 hours -no signs of pests Professional pest control comes on a regular basis: Abell Pest Control comes in monthly -reviewed last report and no activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Fetal alcohol warning sign provided for men's washroom -notify me if you need a replacement