INSPECTION REPORT Health Protection RWOG-CJFT2X

PREMISES NAME Deer Lake Wonton Restaurant		Tel: (604) 763-1248 Fax:
PREMISES ADDRESS 5107 Canada Way Burnaby, BC V5E 3N1		INSPECTION DATE September 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Mei Wu (Mabel)		NEXT INSPECTION DATE September 28, 2022
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: High (≥30) Total Score = 49

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large bucket of sweet and sour sauce cooling at ambient temperatures. Sauce itself measures 60C. Corrective Action(s): Separate into smaller containers for faster cooling. Ambiet temperature cooling is not adequate. Cooling chart supplied to operator in Chinese. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ingredients for dishes left at ambiet temperatures. Corrective Action(s): Ingredients must be stored at 4C or below. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop in kitchen stored in room temperature water. Corrective Action(s): Rice must be stored in ice water. Scoop and container must be washed, rinsed and sanitized every four hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No bleach sanitizer available 2) Wiping cloths stored directly on counter 3) Large sauce pot is washed in mop sink Corrective Action(s): 1) Bleach sanitizer must be available at all times. New solution made, measuring 200ppm chlorine. 2) Wiping cloths must be stored in sanitizer when not in use. 3) Kitchen equipment must be washed in dishwashing sinks. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Employee observed to rinse container in handsink. Corrective Action(s): Handwashing stations are for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen chicken thawing on the counter. Corrective Action(s): Food must be thawed under cold running water or in the cooler overnight. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed behind large chest freezer in kitchen. Corrective Action(s): Clean and sanitize area where rodent droppings are found. Consult pest technician. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Broccoli stored in bucket that used to store laundry detergent. 2) Food stored in open cans. Corrective Action(s): 1) Use only food grade material to store foods. 2) Once opened, foods must be transferred from the can to a food grade container. Violation Score:

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/cold running water - dishwasher reached 75C at final rinse cycle - permit posted - FOODSAFE requirements met Temperatures - chest freezer (L) -23C - chest freezer (R) -25C - chest freezer (by microwave) -22C - upright cooler 4C - walk-in cooler 2-4C - under counter cooler (drinks) 4C - hot held rice (large cooker, back): 70C - hot held rice (large cooker, front): 75C Report not signed due to COVID-19 protocols. Report printed and reviewed on-site with operator.