INSPECTION REPORT Health Protection AKWN-BQPVCC

PREMISES NAME Fortune Wok (New Westminster)		Tel: (604) 599-7068 Fax:
PREMISES ADDRESS 150 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE June 18, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) William Xie		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of cooked pork and cut vegetables were stored at room temperature. Corrective Action(s): Cooked foods and cut vegetables are potentially hazardous foods and cannot be left out at room temperature for more than 2 hours. If these foods are not being used they shall be placed in a cooler and maintained at a temperature of 4 degrees Celsius or less. Cook was using the items observed but had forgotten to put them away. Cook returned items to walk-in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats and fish were stored above cooked foods and vegetables in the walk-in cooler. Corrective Action(s): Raw meats and fish shall not be stored above cooked foods or vegetables in order to prevent cross contamination. Re-organize the cooler so that raw meats and fish and always stored below all other foods. Cook started to re-organize the walk-in cooler at time of inspection. Violation Score: 3

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

Comments

General observations: Walk-in cooler was 4 degrees Celsius. Pop cooler was 4 degrees Celsius. Small chest freezer was -17 degrees Celsius. Large chest freezer (upstairs storage) was -20 degrees Celsius. Hot holding display unit and rice warmers were all 60 degrees Celsius or more. Food display practices were satisfactory. Organization of dry storage areas was satisfactory. General sanitation was good. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. Bleach sanitizer for in-use wiping cloths were 200ppm chlorine. Chemicals were stored in a safe manner. No signs of pests.