INSPECTION REPORT Health Protection PKUR-CGNR2H

PREMISES NAME Dining Wok Shanghai Restaurant		Tel: (604) 531-6671 Fax:
PREMISES ADDRESS 15246 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE July 25, 2022	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 = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food handler only rinsed hands after handling raw meat. Corrective Action(s): Ensure hands are washed with warm water and lathered with soap for 20-30 seconds. Use paper towel to dry hands and turn off tap. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 -10 C to -12 C. Freezers must be at -18 C. -Both deep freezers in front registered at -18 C or below. -Hot holding of soup at > 60 C. -Hot chicken broth intended for later use was at 74 C - ensure it is cooled from 60 to 20 C within 2 hours and then 20 C to 4 C within 4 hours. Do not leave foods at room temperature. -Bleach at 200 ppm available for surface sanitizing. -High temperature dishwasher registered at 76.5 C. **Do not use 3 compartment sink for manual dishwashing while restaurant is in operation as this is the only sink available for handwashing. -General organization is good. **Scoops in dry foods - ensure the handle is not touching the food. **Do not stack trays of food on top of each other without a lid or cover. **Leftover food in cans must be transferred to a food grade container.