INSPECTION REPORT Health Protection AKWN-ATTVNU

PREMISES NAME Ho Fung Chinese Restaurant		Tel: (604) 525-1457 Fax:
PREMISES ADDRESS 724 6th St New Westminster, BC V3L 3C5		INSPECTION DATE December 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nhi Muoi (Anita) Cheng		NEXT INSPECTION DATE December 13, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw fish and squid left a room temperature. Corrective Action(s): At time of inspection raw fish and squid were left at room temperature on the chopping block. Staff preparing the seafood was interrupted and left the work area to tend to another task. Do not leave potentially hazardous foods at room temperature. If food preparation is interrupted, place the food in the cooler. Staff instructed to put food back into cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Equipment not properly washed and food equipment placed on floor. Corrective Action(s): Several mixing bowls on the shelves were found to be greasy despite staff saying they were cleaned. All food equipment must be properly cleaned and sanitized. Make sure utensils are washed in sanitized in the dishwasher. The metal frame for the hot water steamer was placed on the floor by staff and then returned to the steamer. Do not use food equipment that has been on the floor unless it has been properly washed and sanitized. Staff instructed to wash and sanitized the above noted equipment at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Food contact surfaces not properly sanitized in between uses. Corrective Action(s): Wiping rags used for counters and food preparation surfaces must be stored in a bucket of bleach and water (1 teaspoon bleach per 4 litres of water) when not in use. When wiping down counters and food preparation surfaces, a wiping rag along with a bleach and water solution must be used. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods in coolers not covered. Corrective Action(s): Foods must be covered to prevent contamination. Staff instructed to cover the foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor area under stove/wok area is greasy. Corrective Action(s): Make sure to clean the floor under the stove/work area on a regular basis to prevent build up of grease and to prevent attracting pests like cockroaches. Date to be corrected: 1 week. Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Hand washing sinks stocked with liquid soap and paper towels. Sinks equipped with hot and cold running water. Storage areas a generally organized. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius as per thermal label. Bleach sanitizer in spray bottle was 200ppm. Chemicals stored in a safe manner. No signs of pests. Reviewed pest control reports for October and November 2017 and no concerns noted. Pest control technician commented on the November 2017 report that no mice or cockroaches were found.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-ATTVNU
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: 0.17 hour Specific comments: Reviewed product information for cooking oil and pre-made fried products.
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