Eastern Wok
27-1500 Cranbrook St N Cranbrook BC V1C 3S8 · Restaurant - Food Service
15 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor in Walk in cooler requires cleaning
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in Cooler 8 C must be 4,4 C or lower
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature require for the Coolers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Original chlorine test strip bottle is missing. Without the original container the expiry date of the test strips cannot be determined. Additionally the color of the test strips cannot be compared to the label to determine whether the appropriate concentration is in use. Corrective Action: Ensure non-expired chorine test strips are available on site with the original container. Observation: No thermometer in walk-in cooler and small freezer. Corrective Action: Ensure thermometer is installed in cooling units containing potentially hazardous foods.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Chlorine/bleach solution in bucket used to wipe food contact surfaces measured above 200 ppm. If sanitizer concentration is too high a residue can be left behind on food contact surfaces. Corrected During Inspection: Sanitizer concentration in bucket was adjusted to be between 100-200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator did not valid FOODSAFE or equivalent training certificate. Corrective Action: Ensure operator has valid FOODSAFE or equivalent training completed. Note: In the absence of the operator at least employee in the establishment must valid FOODSAFE or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Vegetables in the walk in cooler were stored directly on top of meat packages, and those were stored right above more vegetables. Meat must be stored below ready to eat foods and vegetables to prevent cross contamination. Store all meat below any vegetables or ready to eat foods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine monitoring strips were found on site. Chemical monitoring strips must be used to ensure the sanitizer is at the correct concentration for proper sanitation. Obtain chlorine test strips.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel found at handwashing sink. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cut vegetables left out on the shelf at room temperature measured at 17 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large volume of deep fried pork and prawns were seen on the counter measured at 30 degrees C. Proper cooling procedures must be followed to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. Potentially hazardous food must be cooled from 60-20 degrees C within two hours and from 20-4 degrees C within four hours.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Monitoring test strips missing. Chlorine test strips must be available to check chemical sanitizer concentrations; minimum 50ppm, recommended 100-200ppm chlorine
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended concentrations: 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap or paper towel found at handwashing sink in the bar/lounge area. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Soap and paper towel must be available at handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large volume of cut vegetables, noodles and fried pork seen sitting at room temperature. Operator mentioned that food items have been out for an hour and stored it inside the cooler.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large volume of fried pork seen sitting at room temperature. Fried pork measured between 14- 17 degrees C. Operator mentioned that it has been out cooling for an hour.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer present.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. There is an accumulation of food debris and oil under the grill and under the the racks near the walk in cooler. 2. There is an accumulation of grease on the baffle filters; oil is dripping from the fume hood.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Rubbermaid containers are used to store deep fried pork, noodles, vegetables, etc. As discussed, Rubbermaid containers are not food grade.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Large volumes of potentially hazardous foods including rice, BBQ pork, noodles and cut vegetables seen sitting out at room temperature. Operator mentioned that the food items has been out for approx one hour and stored it inside the cooler. **This is a reoccurring infraction. 2. Eggs measured at 22 degrees C. Operator mentioned it has been out for more than 2 hours.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): ***This is a re-occurring infraction. Cooling verification steps do not show that the food can reach 4 degrees C after six hours of cooling.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): ***This is a re-occurring infraction. Large volumes of potentially hazardous foods including noodles and cut vegetables seen sitting out at room temperature. Operator stated they had been out for approx one hour and stored it inside the cooler. Operator instructed to only take out foods that will be cooked right away and keep the rest in the fridge.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
3 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Large plastic tubs full of pre cooked pork seen out at room temperature. Internal temperature taken of pork using probe thermometer noted the pork to be at 26 degrees C. Operator stated it had been cooling for approximately one hour outside and placed them in the walk in cooler.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Operator indicated that one of the compartment sinks used for washing dishware had soap and bleach combined. Operator drained the sink at the time of inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): A large basket of bean sprouts were seen sitting out at room temperature. Operator indicated the sprouts were from yesterday and threw them in the garbage. This was corrected during inspection.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot held foods were found to be below 60'C at the time of inspection. Food was not discarded as it had not been in the units for over 2 hours. Staff were unable to locate thermometer used to check hot holding temperatures.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Large volumes of cut vegetables and noodles stored at room temperature during consecutive lunch periods.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Owner/Operator was observed handling food after being outside of the kitchen without washing hands.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 2 - Are proper hot holding procedures followed?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Foods stored in hot holding units are measured above 60C at the time of inspection. Thermometers are not available on site to monitor temperature of foods stored in hot holding units. Temperature logs are not maintained. Ensure all units holding potentially hazardous foods are equipped with an accurate thermometer to facilitate temperature monitoring to prevent the noted food items to be stored in inadequate temperatures. Temperature log sheets provided to operator. Ensure to monitor and record the temperature of all storage units containing potentially hazardous foods at least once per day.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pales of cooked potentially hazardous foods observed being stored at room temperature. Rice was measured at 22C and noodle was measured at 11C. Operator indicated foods were taken out from the cooler for approximately 2 hours and will be used immediately to prepare lunch. Ensure all potentially hazardous foods are stored at 4C or below. Foods stored at room temperature must be used within 2 hours and then discarded or stored into the cooler at or below 4C. Informed operator to take out small amounts during lunch rush to ensure they will be used up within 2 hours.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Operator indicated dishware are washed with warm water and soap, and then sanitized in 100 ppm bleach solution, and finally rinsed with warm water. Ensure to wash with warm water and soap, rinse with warm water, sanitize with 100 ppm bleach solution by completely submerging dishware into the sanitizer for 2 minutes, and then allow to air dry. 2) Wiping cloth observed to be stored on counter tops. No bleach solution in buckets or spray bottles observed to be available. Ensure 100 ppm bleach solution in spray bottles or buckets is available for adequate sanitizing of food contact surfaces such as counter tops. Ensure to store wiping cloth in the sanitizing solution when not in use to prevent cloth from breeding bacteria.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Accumulation of food debris and grease observed on walls, floors, and in between cooking equipment. Ensure to clean the premises at a frequency that prevents unsanitary conditions.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan is not available on site at the time of inspection. Ensure a Food Safety Plan is available on site to be reviewed and implemented by staff.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan is not available on site at the time of inspection. Ensure a Sanitation Plan is available on site to be reviewed and implemented by staff.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions