INSPECTION REPORT Health Protection YTAN-AQAQ4W

PREMISES NAME China Village Wonton House		Tel: Fax:
PREMISES ADDRESS 9644 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE August 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 containers of defrosted raw meat were stored on the counter; internal temperatures ranged from 3C - 6C Corrective Action(s): Operator stated the meats were thawed in the cooler and were being stored on the counter to be deep fried. Returned two of the three containers to the cooler at time of inspection. Operator was in the process of deep frying one of the containers of meat (chicken). ** Store all meats and other cold potentially hazardous foods in the cooler at or below 4C until they are ready to be used. This is a recurring issue; future non-compliance will lead to further enforcement actions. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution was available in the kitchen after the kitchen had opened. Corrective Action(s): Operator prepared fresh bleach solution at time of inspection; 100 ppm detected. Always prepare fresh bleach solution at the start of the first shift! Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Several food items stored in cooler were uncovered and some trays were stacked directly on top of uncovered food. 2) Scoops for dry ingredients were being stored directly in the ingredients. Corrective Action(s): 1) Cover all food stored in the cooler. Repeat violation. 2) Store scoops in a designated scoop holder to prevent handles from contaminating dry ingredients. Alternatively, wash and sanitize after each use. Correct by: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food debris accumulation present inside the cooler 2) Minor food debris and dust present in hard to reach areas on the floor (under 3-compartment sink, behind cooking equipment, behind chest freezers) 3) Dry ingredient bins require cleaning and sanitizing Corrective Action(s): 1) Clean and sanitize the interior of the cooler. 2) Pull out all equipment and clean and sanitize floors in hard to reach areas, and do so on a weekly basis. 3) Clean and sanitize dry ingredient bins. Correct by: 1 week Violation Score: 3

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

Comments

- Hand sinks supplied with hot and cold running water, liquid soap, and paper towels - 3 compartment sink available for manual dishwashing - Cooler measured to be below 4C - Chest freezers temperatures were satisfactory - Accurate thermometers available - Hot holding of rice was above 60C - No signs of pest activity noted at time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AQAQ4W
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment