INSPECTION REPORT
Health Protection
AFOK-B5MTVL

PREMISES NAME
Manchu Wok (Surrey)
Tel: (604) 585-8608
Fax:
PREMISES ADDRESS
2729 Central City
Surrey, BC V3T 2W1
INSPECTION DATE
October 17, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
October 19, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Large tray of cooked noodles and deep fried chicken were stored at room temperature. Internal temperature of the chicken was at 25C and the noodles were at 30C. Foods cannot be left-out at room temperature for the anticipation of the lunch rush. For food products that are awaiting to be cooked and placed on the hot holding unit, they must be discarded if the temperature exceeds 4C for longer than 2 hours. For food products are going to be re-cooked and served at a later time, they must cool from 60C to 20C in 2hrs, then from 20C to 4 in 4 hrs.
Corrective Action(s):
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods stored in the lower compartment of the prep cooler were not kept less than or equal to 4C. The following internal temperatures were recorded:
- 1 container of partially cooked chicken: (cooked in the morning) 12C
- 1 tray of deep fried pork (cooked from yesterday) 12C
- 1 container of beef (cooked in the morning) 18C
- 1 tray of fish (cooked in the morning) 18C
- 1 tray of partially cooked pork chops ( cooked in the morning) 18C
food products greater than 4C were discarded
Corrective Action(s):
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Designated handwashing station in the back kitchen was blocked by a food trolley. A large container of cooked noodles was also placed on top of the hand sink. Hand washing station needs to be unobstructed at all times.
Corrective Action(s):
Violation Score: 5


Non-Critical Hazards: Total Number: 3
304 - Premises not free of pests [s. 26(a)]
Observation: Cockroaches noted on glue traps in the front area underneath the hot holding unit and underneath hand washing station in the back kitchen. Facility has a monthly contract with a pest control company. Operator is to notify pest control company and more aggressive pest control measures may be needed to rectify the problem.
All potential entry points need to be seal.
All food items are to stored at least 6 inches off the ground.
All equipment are to be stored 6 inches away from the wall for pest monitoring purposes.
All food items need to be stored in sealed food grade containers.
Corrective Action(s):
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: More thoroughly cleaning is needed kitchen area daily to help rectify the cockroach problem. Special attention must be paid to all hard to reach areas as they must be thoroughly cleaned daily. All food preparation area must be properly disinfected before all food preparation.
Corrective Action(s):
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Under counter prep cooler not in good working order. Ambient air temperature within the unit was at 10C. Unit is to be repaired and not to use until it is capable of holding food less than or equal to 4C and re-inspected by an Environmental Health Officer.
Corrective Action(s):
Violation Score: 3


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

Comments

Routine inspection conducted
Foods items stored in the hot holding units were at least 60C.
Stand up meat, vegetable, and cooked foods cooler were less than or equal to 4C.
Stand up freezer in excess storage at and by the cooler units were at -18C.
3 compartment sink in use. Sanitizing sink filled with a 200ppm Quats solution. test strips available.
1 least 1 person holds a valid FOODSAFE Level 1 certification and certificate maintained on-site .

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AFOK-B5MTVL
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: 0.25 hour
Specific comments:
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