INSPECTION REPORT Health Protection JLEE-CG8MFH

PREMISES NAME Woodman Chinese Food		Tel: (604) 705-1888 Fax:
PREMISES ADDRESS 4 - 45590 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE July 7, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Suhan Kim		NEXT INSPECTION DATE July 11, 2022
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried chicken stacked on top of each other in a deep container to cool. Internal temperature measured to be between 44-50C. Corrective Action(s): Ensure that potentially hazardous foods are cooled from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Use shallow trays and ice bath to speed up coolign process in order to reduce pathogen growth and toxin production Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. No hot water dispensed from the handsink beside the prep cooler in the kitchen due to faulty faucet knob 2. Hot water knob observed to be turned off for handsink in the front Corrective Action(s): 1. use another equipped handsink with hot and cold running water with paper towel/ liquid soap in the kitchen 2. Ensure that the hot water line is turned on and that the handsink is fully equipped with both hot/ cold running water for proper and frequent handwashing Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet knob for the hot water line for the handsink beside the prep cooler in the kitchen observed not to be working Corrective Action(s): Fix the faucet knob to ensure that the handsink is equipped with hot and cold running water for proper handwashintr Date to be corrected by: 2022-07-11 Violation Score: 3

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

Comments

Paper-based inspection report 257628 General observations - Handsinks in the back kitchen equipped with paper towel, liquid soap, and hot and cold running water - High temperature dishwasher measured to reach 72C at final rinse - Two compartment sink available for manual dishwashing - Bleach available. Bleach sanitizer measured to be at -18C or less - Rice holding unit measured to be at 60C or higher - Temperature logs and dishwasher temperature checks maintained and available - Ice machine observed in sanitary condition - No pest activity observed during time of inspection - Foods observed to be covered during time of inspection and off the floor - Staff has valid and current FOODSAFE Level I certficate Note: 1. Replace the battery of the automatic soap dispenser in the front or get a pump dispenser