INSPECTION REPORT Health Protection NTSD-B88RUT

PREMISES NAME China Village Wonton House		Tel: Fax:
PREMISES ADDRESS 9644 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE January 8, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Several food items in the storage cooler are not covered. One tray with food is covered by a garage bag in the chest freezer. Corrective Action(s): Ensure that all food items is covered. Replace the garbage bag by a proper lid. Do not use garbage bags to cover food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Moldy food debris under storage shelves in the storage cooler. Food debris and grease on the floor under the three-compartment sink, wooden storage shelf, & corner cooking equipment. Corrective Action(s): Today. On going. Clean & sanitize the floor (keep it clean). Violation Score: 9

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

Comments

General sanitation is satisfactory (but required improvement in some areas/see violation sections). Coolers (upright) at 4 C. Freezers (three chest) < -18 C. Rice hot held in one of the rice cookers & > 60 C. Three compartment sink available for manual dishwashing (with drain plugs). Sanitizer available at 100 ppm of Chlorine solution. Note: Observed dirty dishes in one compartment of the three-compartment sink (the sink is not set up yet). Please ensure to follow the proper manual dishwashing procedure for manual dishwashing: 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry Dry storage area - organized/Most dry food items stored inside plastic bins with lids./. No signs of pest activity noted at the time of inspection. Friendly reminder: Please clean the fan-hood as per the schedule.