Famous Wok

3055 Massey Drive, Prince George, V2N 2S9 · Restaurant

13 inspections

1. Routine InspectionJan 31, 2024

   1 infraction

   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation: The operator was observed moving the raw meat from the dishwashing sink to a container. When asked, it was mentioned that the meat was thawing in the dishwashing sink. (Public Health Significance) Improper thawing procedure, foods thawed sitting in the dishwashing sink without any container can lead to cross-contamination of meat and potential spread of foodborne illnesses.
     • Corrective Action: Thaw foods completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water.
2. Follow-Up InspectionOct 30, 2023

   2 infractions

   • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Surface temperature for potentially hazardous food items in the refrigerator was measured at 10°C to 12 °C. Operator indicates that these food items were just put in the refrigerator. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
     • Corrective Action: To facilitate easy and faster cooleing, ffod should be divided into small batches and stoered in shallow pans. Operator to ensure all food containers are labelled for time when they were put in the cooler.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Fried chicken in the display hot holding unit was noted to be at 30°C-40°C. Operator mentioned that he only brings out small batches of food to the hot holding unit after they are cooked. Public health significance - Temperature abused potentially hazardous food promotes the growth of unwanted microbials, increasing the risk of foodborne illnesses.
     • Corrective Action: Operator tohave a method, such as labeling or a log, to track the time food is cooked and placed in pans in the hot holding unit to ensure they do not exceed the 4 hour hold limit in temperature danger zone. Food to be discarded if it remained at uncontrolled temperatures for more than 4 hours.
3. Complaint InspectionOct 19, 2023

   3 infractions

   • 209 - Repeat Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Foods such as raw meat were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Staff was told to cover the food containers immediately. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Containers of food items were kept on the floor in the kitchen area posing a risk of contamination due to near contact with floor surfaces and potential exposure to pests.
     • Corrective Action: Staff moved the food containers to shelving units above the floor. Ensure that foods are stored at least 6" off the floor and protected from contamination.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Sanitizer wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
     • Corrective Action: Store wiping cloths in a sanitizing solution after each use.
4. Follow-Up InspectionJun 19, 2023

   2 infractions

   • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Fried chicken was measured at 52°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Hot held food stored below 60°C for more than 2 hours should be disposed.
   • 304 - Repeat Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the downstairs storage area. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
5. Follow-Up InspectionMay 9, 2023

   5 infractions

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Meat products were stored above 4°C in cooler by cooking line. Public Health significance - All potentially hazardous foods must be stored below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Ensure that processed vegetables are labelled with the time they are removed from the cooler so that staff can monitor that they are not stored at ambient temperatures for more than 2 hours.
   • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: (CORRECTED DURING INSPECTION) Some potentially hazardous hot foods were measured at 52°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Ensure that inserts are not overfilled and are regularly stirred so that the top portion of food within does not cool down below 60°C.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination nearby the handwash station, as well as below cleaning gloves on a rack. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
     • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Evidence of mice; droppings were noted in the facility. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Some areas of the facility were noticeably dirty or greasy during the inspection, such as the storage rack and wall nearby the handwash station.
     • Corrective Action: Ensure that all areas of the facility are cleaned on a regular basis.
6. Follow-Up InspectionMar 28, 2023

   3 infractions

   • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Fried chicken was measured at 52°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Hot held food stored below 60°C for more than 2 hours should be disposed.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) Glove boxes and food processor inserts were stored with garlic and ginger. Observed raw chicken juices contaminating paper towel roll while staff was processing the chicken. Public Health significance - Glove boxes and equipment should be stored separately from food to prevent contamination. Contamination of paper towel roll with raw meat can lead to further contamination of food contact surfaces or food when the paper towel is next used.
     • Corrective Action: Store gloves and equipment separately from food. Ensure that paper towel is stored away from locations where it could become contaminated, and that if the roll is contaminated it should be disposed off.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: (CORRECTED DURING INSPECTION) Insufficient bleach detected in one of the sanitizer containers. Public Health significance - Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
     • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm unscented bleach, 200-400 ppm QUAT) follow manufacturer's specifications)
7. Follow-Up InspectionMar 22, 2023

   4 infractions

   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Potentially hazardous cold foods were stored in the refrigeration unit that measured at 10°C. This cooler is located by the cooking line and stoves. Public Health significance - All cold potentially hazardous foods must be stored at 4°C or below and out of the danger zone to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Fix the refrigeration unit as soon as possible.
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: (CORRECTED DURING INSPECTION) For the shelving rack near the cooking line, used food equipment and trays were stored above freshly cooked food. These items have potential to contaminate the freshly cooked food below.
     • Corrective Action: Store cooked food above used equipment and trays. Do not store cooked food at the lowest shelves.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloths were left on the counters and not in the sanitizer solution. 1 sanitizer bucket was located in the front service area and 0 sanitizer buckets were located in the back kitchen. Public Health significance - Cloths once used can harbor and grow bacteria if left as used at room temperature. Sanitizing step needs to be done after cleaning to kill off bacteria that may be on the surfaces,
     • Corrective Action: Store wiping cloths in a sanitizing solution of 100-200 ppm chlorine or 200-400 ppm QUATs. Mix according to the manufacturer's specifications. Food contact surfaces need to be cleaned with soap and water and then sanitized. In addition to the front service area, ensure that there also sanitizer buckets in the central kitchen prep area and back cooking area.
   • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Disposable gloves were not changed sufficiently and staff were not washing hands enough to prevent contamination.
     • Corrective Action: Disposable gloves should only be used once and never washed. Handwashing must be done properly and as much as needed to prevent contamination.
8. Follow-Up InspectionMar 17, 2023

   7 infractions

   • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: Staff were cooling pork at room temperature, and the temperature was measured at 35°C after 2 hours. Public health significance - improper cooling can allow bacteria to grow within the food.
     • Corrective Action: Potentially hazardous foods that have been cooked must be cooled to 20°C or less within 2 hours, and then from 20°C to 4°C or less within 4 hours. If these temperature and time requirements are not met, the food must be discarded.
   • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Prep refrigeration temperature was measured at 10°C. Processed vegetables are considered potentially hazardous food, and were observed to be stored at room temperature. Public Health significance - Processed vegetables are more likely to be contaminated with disease-causing bacteria, and therefore must be treated the same as raw meat to prevent bacterial growth and possibly food borne illness.
     • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
   • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation: Potentially hazardous hot foods are stored below 60°C. Black pepper beef internal temperature was measured at 52°C. Public Health significance - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
     • Corrective Action: All hot holding units must be routinely measured and maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Any food that has been stored below 60°C for less than 2 hours must be reheated to 74°C before serving to the public. If the food has been stored below 60°C for more than 2 hours it must be discarded.
   • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Staff were skipping the sanitizing step while cleaning utensils and containers. Public Health significance - Sanitizing step must be done to destroy bacteria to prevent the contamination of staff, clients or food on contact with the improperly cleaned utensils and containers.
     • Corrective Action: All utensils, equipment, and food contact surfaces must be washed, rinsed, and sanitized after use and be in a sanitary manner for further use.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The facility is maintained in an unsanitary state. The accumulate of debris and dirt on the floor, equipment, and food contact surfaces can lead to contamination of food and foodborne illnesses.The availablity of water, food, poor sanition, and leaving food uncovered may encourages the breeding of pest in the facility and lead to foodborne illnesses.
     • Corrective Action: Operator must ensure that food is covered and the facility is maintained in sanitary condition. Deep cleaning of the facility including the food contact surfaces, floor, under equipment, and the walls must be done on a regular basis to minimize the availablity of water and food for pests.
   • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Hand wash station in service area was obstructed with a bucket of sanitizer solution stored within the sink. Public Health significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
     • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
   • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Staff contaminated cooked food by touching it with gloves that were recently used to clean. Furthermore, as the handwash station in the serving area was obstructed during the inspection it is unlikely that staff are adequately washing their hands. Public health significance - use of gloves can create a false sense of security when handling food, and can lead to contamination of food.
     • Corrective Action: Disposable gloves should only be used once and never washed. Reusable gloves should only be used for cleaning purposes, must be cleaned and sanitized on a regular basis, and must never be used to touch food. Handwashing must be done properly and as much as needed to prevent contamination.
9. Follow-Up InspectionJan 16, 2023

   3 infractions

   • 304 - Repeat Premises not free of pests [s. 26(a)]
     • Observation: An improvement in the sanitary condition of the facility, the establishment is still monitoring and working on the removal of mice. Intergrated Pest Control company Orkin working with the operator, in recent statements sanitary was a concern (Public Health Significance) Mice and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
     • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Orkin has put some traps and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
   • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed an improvement in the sanitary condition of the establishment, however, some build-up of grease was noticed on grime and floors and under equipments. Unsanitary conditions can lead to pest breeding conditions and pest can contaminate food and cause foodborne illnesses.
     • Corrective Action: Maintain a cleaning schedule and cleaning under equipments more often. Operator to maintain a constant cleaning of the facility.
   • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation: Staff continue to use same set of gloves in between customers. It is important to change gloves regularly and to wash hands before putting a new set of gloves. Operator has communicated the risk associated with poor hand hygiene to all the staff. Poor hand hygiene can lead to contamination of food and cause foodborne illnesses.
     • Corrective Action: Ensure that gloves are not a substitute for hand washing practice and staff washes their hands regularily.
10. Follow-Up InspectionJan 9, 2023

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Processed vegetables are considered potentially hazardous food, and were observed to be stored at room temperature. (Public Health significance) - Processed vegetables are more likely to be contaminated with disease-causing bacteria, and therefore must be treated the same as raw meat to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Move processed vegetables to a working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Recommend that less vegetables are processed at one time.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Cooked foods and processed vegetables were left uncovered and at room temperature increasing the risk of contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne or physical contaminants, and contact with objects and staff.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Observed inappropriate equipment (bowl) used as a scoop to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops with handles in place of bowls to transfer ingredients/food.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice droppings were noted in the facility during the inspection. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Operator is working with an Intergrated Pest Management Orkin, in removal of pests, traps observed in the facility. Operator is yet to provide the three recent statements of visits from Orkin to Northern Health. The continuous use of a professional pest control operator is recommended. Clean and sanitize areas where droppings are located and monitor situation.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility is maintained in an unsanitary state. The accumulate of debris and dirt on the floor, under equipment, and the walls allows the breeding of pests. The availablity of water, food, poor sanition, and leaving food uncovered may encourages the breeding of pest in the facility and lead to foodborne illnesses.
      • Corrective Action: Operator must ensure that food is covered and the facility is maintained in sanitary condition. Deep cleaning of the facility including the floor, under equipment, and the walls must be done on a regular basis to minimize the availablity of water and food for pests.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: During the inspection staff were observed coming off their breaks and going back onto the food preparation area or serving floor without washing their hands. Public Health Significance; hand washing with soap, warm running water and drying with paper towel is important to prevent the contamination of food that can lead to foodborne illnesses. Gloves are not a substitute for hand washing.
      • Corrective Action: Ensure staff washes their hands before handling food, before and after wearing gloves, after using the washroom, when returning from a break, after eating or handling raw food (e.g., raw chicken), or any activity or instance that could lead to contamination of hands (e.g., smoking, blowing nose, or cleaning floors). Gloves must be changed more frequently; recommended that they are not used at all.
11. Routine InspectionJan 6, 2023

    7 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods, chicken in hot holding unit with an observed internal temperature of 45.5C in the serving area. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator increased the temperature of the unit. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. Operator must check the temperature of food in the hot holding units every 2 hours and maintain logs.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed scoops left in ice bin/machines, ready to eat product. (Public Health Significance) Scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. The following foods were observed open during the time of inspection: chicken awaiting deep fry, chicken and vegetables in the cooler, cooked noodles open in the dry goods area and beneath the handwashing sink, and flour bag left open in the dry goods area (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure that food is cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was unable to successfully describe the correct method for manual dishwashing, wash-rinse-sanitizing steps. One of the basin in a three compartmented sink was used to thaw chicken during the inspection and the other two of the basins used to wash and rinsed dishes, missing the sanitizing stage. (Public Health significance) - Equipments must be soaked in a sanitizing solution (minimum concentration of 100 parts per million (ppm) unscented bleach solution) after washing and rinsing to properly sanitize the equipments.
      • Corrective Action: Immediately initiate sanitizing of equipments/dishes providing a 100 ppm soak for 2 minutes for all dish ware. Ensure to follow the proper wash-rinse-sanitize of dish ware using the three-compartment sink method provided.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of a dead mice in the dry goods area; noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Operator has a Intergrated Pest Control Management in place (Orkin which visit monthly, last visit in December 2022).
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where dead mice is located and monitor situation. Deep clean of the area and minimizing conditions that could promote the breeding of pest.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable build-up of grime and dirt throughout the facility. Clean containers were contaminated due to splashing water from raw chicken being thawed in a nearby sink. Public Health Significance - Unsanitary conditions can lead to cross-contamination and pest infestations, as well as serious foodborne illnesses.
      • Corrective Action: All surfaces in the food facility, including the walls, flooring, equipment, and food contact surfaces must be cleaned and sanitized on a regular basis.
12. Follow-Up InspectionDec 7, 2021

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Facility operator with FoodSafe Level 1 taken two days off and no one has current valid Food Safe Level 1 or equivalent
      • Corrective Action: Ensure at least one staff has FoodSafe Level 1 or equivalent during each shift
13. Routine InspectionDec 6, 2021

    2 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, raw chicken and wings thawed sitting at one of the three compartment sink and was measured at 11C above 4C (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone (4C to 60C) for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand wash sink at cooking area only has cold running water. Liquid soap, paper towels at this hand sink
      • Corrective Action: Ensure hot running water available at hand sink