INSPECTION REPORT Health Protection RWOG-CWVTD3

PREMISES NAME Deer Lake Wonton Restaurant		Tel: (604) 763-1248 Fax:
PREMISES ADDRESS 5107 Canada Way Burnaby, BC V5E 3N1		INSPECTION DATE October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Mei Wu (Mabel)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sauce measuring 71C noted in large bucket in walk-in cooler. Corrective Action(s): Again, this is not the correct method to properly cool foods. Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Staff put bucket in cold water bath at time of inspection. This is a repeat violation. If this occurs again, a ticket will be issued. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths on counter did not have any detectable chlorine residue and were not stored in sanitizer. Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use. This is a repeat violation. If this occurs again, a ticket will be issued. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some activity noted in kitchen. Corrective Action(s): Maintain sanitation. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cutting board wrapped in duct tape. Corrective Action(s): Remove tape. This surface is not easily cleanable. Violation Score: 3

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

Comments

General - handwashing station stocked with soap, paper towels and hot/cold running water - sanitizer available at 200ppm chlorine - dishwasher reached 73C at final rinse cycle - FOODSAFE requirements met Temperatures - chest freezer (L) -20C - chest freezer (R) -18C - chest freezer (by microwave) -16C - upright cooler 2C - walk-in cooler 3C - under counter cooler (drinks) 3C - hot held rice (large cooker, back): 70C - hot held rice (large cooker, front): 72C - hot held soup on stove: 83C