INSPECTION REPORT Health Protection 248611

PREMISES NAME Deer Lake Wonton Restaurant		Tel: (604) 522-6063 Fax:
PREMISES ADDRESS 5107 Canada Way Burnaby, BC V5E 3N1		INSPECTION DATE September 10, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach bucket Sanitizer in kitchen noted at 0ppm residual Concentration. No test strip available on-site. Corrective Action(s): Ensure bleach bucket Sanitizer Solution is at 100 - 200ppm Concentration (one tea spoon of bleach in one litre of water). Verify Concentration using test strip. Operator re-made sanitizing Solution to the above mentioned Concentration during inspection Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Empty pop-cans stored under table next to Crab water fountain. Not in-use old plastic containers and boxes noted back house. Corrective Action(s): Decluter the above mentioned areas to prevent attraction and harbourage of pest.

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

Comments

This inspection done by EHO student. - The following temperatures were measured:- - Walkin Cooler 0 deg.C - Stainless steel 2 door upright Cooler 2.4 deg.C - Chest freezer -18.0 deg.C - Hot holding Rice 65.0 deg.C - Crab Water fountain 12.6 deg.C - Accurate thermometre noted in all coolers - All handwash station stocked with liquid Soap, paper towel, hot/cold running water. - High temperature dishwash 73.0 deg.C. Two Compartment sink next to dish washer noted with plugs. NOTE:- Washing and Rinsing of dishes are done in 2 Compartment sink. High temperature dish washer only for sanitizing cycle. - Back door entrance closed with screen door at the time of visit. - Food storage practice is good --> Food items stored in pest proof Container and off the floor. - Food handler hygiene is satisfactory --> Couple of handwash noted at the time of visit. - General sanitation is Good. - No signs of pest activity noted at the time of visit. - Health Permit is posted in a Conspicuous manner. COVID-19 PROTOCOL - No Covid-19 Safety document available on-site. - Worksafe BC template to be emailed to operator. - Social distancing floor markings noted in premise - Alcohol based hand sanitizer available for Customer use - Only 3 dining tables are open to Customers. However operator does mostly take-out food services - High touch Surfaces and tables disinfected after each Customer using high bleach concentration Solution (10mls of bleach in 990mls of water). - All staff noted with face mask, though of the same house hold.