Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-BJATRG
PREMISES NAME
Wuyang Kitchen		Tel:
Fax:
PREMISES ADDRESS
103 - 18640 Fraser Hwy
Surrey, BC V3S 7Y4		INSPECTION DATE
November 26, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Wu, Hao Wei		NEXT INSPECTION DATE
November 27, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Inside of ice maker requires cleaning.
2. Microwave has heavy accumulation of food debris.
3. Inside of undercounter and bar freezers require cleaning.
Corrective Action(s):
Clean the following:
1. Inside ice maker. Ensure to remove ice, then clean and sanitize inside the machine, and then discard first batch of ice made again.
2. Clean and sanitize inside of microwave.
3. Clean inside of freezer units.
Violation Score: 15

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
1. Ice scoop stored directly inside ice maker. Ice scoop was already buried under ice that had been made.
2. Stainless steel mixing bowl found as a scoop inside rice maker.
3. Several food items uncovered in walk-in cooler.
Corrective Action(s):
1. Remove ice scoop from ice maker and store in a designated container. Discard this batch of ice.
2. Remove stainless steel mixing bowl from rice maker. Only use proper scoops for rice maker. Ensure scoops are kept in ice when not in use.
3. Cover all food items in walk-in cooler. All food items need to be covered and protected from contamination when not in immediate use.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General cleanliness of facility needs improvement.
Corrective Action(s):
Follow your sanitation plan for daily, weekly, and monthly cleaning. Clean and organize hard to reach areas, and between/under/behind equipment.
Violation Score: 3

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

Routine Inspection:

Front Area:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Beverage cooler temperature = 4 degrees Celsius.
Bleach sanitizer in spray bottle = 200 ppm.

Kitchen:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Coolers (prep and walk-in) maintained at or below 4 degrees Celsius.
- Freezers (chest, undercounter and bar) maintained below -18 degrees Celsius.
- Hot holding maintained above 60 degrees Celsius.
Two bottles of bleach sanitizer available with concentration = 200 ppm for each.
High temperature dishwasher sanitizing with 74.6 degrees Celsius after final rinse at dish level.

Overall:
Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water.
Dining area maintained in a sanitary condition.
No signs of pest activity at the time of inspection.
Permit to Operate posted.