INSPECTION REPORT Health Protection PKUR-CVMS7D

PREMISES NAME Dining Wok Shanghai Restaurant		Tel: (604) 531-6671 Fax:
PREMISES ADDRESS 15246 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE September 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shuo Chen		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff not wiping down counters with a surface sanitizer. Corrective Action(s): Use the bleach solution made to wipe down food contact surfaces after different uses (i.e. after raw meat is placed on the butcher block). Store wiping clothes in this solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken bowls stacked on top of one another without lids in between the bowls. Raw chicken directly touching the bottom of a container. Corrective Action(s): Ensure containers that are stacked always have lids or covers in between them. The bottom of the container is now contaminated and can contaminate other work surfaces such as counters. Bottom of container was wiped down with a sanitizer. Violation Score: 3

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

Comments

Routine Inspection -Handwashing sink equipped with hot and cold running water, liquid soap and single use towels. -2 door sliding cooler at 4 C or below. -2 of 3 domestic fridge in back at 4 C or below. Third cooler used only for vegetables registered at 8 C - ok if used only for whole vegetables. -Freezers of domestic fridges for all 3 registered between -6 C to -14 C. Freezers must be at -18 C. -Both deep freezers in front registered at -18 C or below. -Hot holding of soup and rice at > 60 C. -Bleach at 200 ppm available for surface sanitizing. -High temperature dishwasher registered above 71 C. -Facility kept in an organized condition and general sanitation satisfactory. *Reminder: cut vegetables must not be held at room temperature for more than 2 hours.