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Fortune Wok (New Westminster)

150 - 610 6th St, New Westminster · Restaurant

12 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted cooked pork and noodles being stored at room temperature.
      • Corrective Action(s): It's okay to bring out some of the foods and store at room temperature during lunch/dinner rush. But these must be moved into the cooler after 2 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted cooked noodles in cardboard box.
      • Corrective Action(s): Do not use cardboard box to store cooked foods. Use a food grade bin/container.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required. The caulking at the front hand sink is moldy. The dry storage bins have some food debris caked on. There's grease noted under the cooking equipment.
      • Corrective Action(s): Replace caulking at the front hand sink. Thoroughly clean the kitchen.
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the inserts inside the hot holding unit were around 52 degC.
      • Corrective Action(s): Ensure that the hotholding unit is preheated before foods are transferred into it.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: There's only 1 sink plug for the 2-compartment sink. Dishes are not being washed properly.
      • Corrective Action(s): Purchase another sink plug. Dishes must be washed with soap and rinsed in the 1st compartment of the sink and then soaked in a sanitizer (e.g. 1/2 tsp bleach per litre of water) for at least 30 sec before air drying.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted pooling under the cooking equipment
      • Corrective Action(s): Clean the area
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler temperature was 8 degC. Staff mentioned that the cooler was too cold yesterday and the operator adjusted the temperature.
      • Corrective Action(s): Adjust the temperature so that the cooler can maintain a temperature of 4 degC or below.
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Foodsafe level 1 certification for both staff has expired. Staff need to retake the course.
      • Corrective Action(s): At least one staff on duty must be certified.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the hotholding unit were around 48 degC.
      • Corrective Action(s): Increase temperature of the unit so that foods are maintained at or above 60 degC at all times. Do not overfill inserts.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There's an accumulation of food and grease build up under the cooking equipment, on food bins inside and outside the walk-in cooler, along the edges of the walk-in cooler (inside).
      • Corrective Action(s): Thoroughly clean the kitchen. Move the cart and shelves from inside the walk-in cooler and clean the floor/walls; clean under the cooking equipment; clean the fan grate in the walk-in cooler, clean all the food bins inside and outside the cooler.
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer spray bottle is broken. The solution did not have any detectable sanitizer in it.
      • Corrective Action(s): Purchase a new spray bottle and fill it with fresh sanitizer. Refresh regularly.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The wood chopping block is caked with debris, grease and has dents on it's surface.
      • Corrective Action(s): Thoroughly clean the entire block of wood as discussed. If the block is observed in this condition again, you will be required to replace it with equipment that is non-absorbent, and easy to clean.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: It's obvious that the soap in the dispenser at the handsink in the back of house (BOH) is not being used. It's thick and has a gel consistency now.
      • Corrective Action(s): Clean out the dispenser and put fresh soap in it. Chef must use soap for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fried meat and chopped broccoli were stored inside cardboard boxes in the walk-in cooler.
      • Corrective Action(s): All processed foods must NOT be stored in cardboard boxes. Move these into proper food grade containers.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches and mice droppings noted on the glue trap under the wood cutting board; mice droppings noted inside the cupboard under the front hand sink.
      • Corrective Action(s): Clean all affected areas using bleach. Put out more glue traps to monitor. Mall has pest control coming in.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Extreme grease buildup under the cooking cooking equipment and around the 2-compartments sink. Dry storage bins are caked with flour and debris; the cutting board has an accumulation of grease/debris; small chest freezer has debris build-up on and around it.
      • Corrective Action(s): Thoroughly clean all these areas.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The lid of the small chest freezer in the kitchen is broken and quite dirty.
      • Corrective Action(s): Fix the lid attachment. Clean the freezer thoroughly.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There's still no lighting in the storage unit.
      • Corrective Action(s): Get a lamp in there as discussed.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The ceiling light in the storage room upstairs is still out and hasn't been replaced.
      • Corrective Action(s): This was mentioned on the last inspection report as well. Get this addressed by Friday.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A thorough cleaning is required.
      • Corrective Action(s): Clean all the grease build-up under the cooking equipment; scrub and clean the outside of all the dry storage bins; clean the fan grate in the walk-in cooler; clean around the back hand sink.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, at least one staff on duty MUST have Foodsafe Level 1 certification. Neither of the two staff on duty had FS level 1 certification.
      • Corrective Action(s): Get this addressed.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sauce stored beside handsink was uncovered. Food in bins, inside the walk-in cooler, were being stacked without a lid in between.
      • Corrective Action(s): Always keep foods covered; provide lids in between food bins in the cooler.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean the back hand sink and surrounding areas; wipe down all the dry storage shelves.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The ceiling light bulbs in the storage room have burnt out.
      • Corrective Action(s): Get the lighting issue addressed.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Containers of cooked pork and cut vegetables were stored at room temperature.
      • Corrective Action(s): Cooked foods and cut vegetables are potentially hazardous foods and cannot be left out at room temperature for more than 2 hours. If these foods are not being used they shall be placed in a cooler and maintained at a temperature of 4 degrees Celsius or less. Cook was using the items observed but had forgotten to put them away. Cook returned items to walk-in cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats and fish were stored above cooked foods and vegetables in the walk-in cooler.
      • Corrective Action(s): Raw meats and fish shall not be stored above cooked foods or vegetables in order to prevent cross contamination. Re-organize the cooler so that raw meats and fish and always stored below all other foods. Cook started to re-organize the walk-in cooler at time of inspection.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pre-cooked and cooled fried pork was found stored in covered bus pans on a shelf beside the cookline.
      • Corrective Action(s): The pre-cooked pork shall be kept in the cooler until needed/ready for reheating. Operator indicated they keep it out beside the cooking area for convenience during the 2-hour lunch rush. At time of inspection lunch rush had just ended. Given the size of the kitchen and number of batches of fried pork made per lunch rush (four) it is not inconvenient to keep the cooled fried pork in the walk-in cooler. Operator corrected at time of inspection.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bucket of bleach sanitizer for in-use wiping cloths for the cook line was missing.
      • 2. In-use wiping cloths along the front of house were not stored in the bucket of bleach sanitizer in between uses.
      • Corrective Action(s): 1. The cook line shall be equipped with a bucket of bleach sanitizer (1/2 oz bleach per litre of water) for in-use wiping cloths.
      • 2. All in-use wiping cloths shall be stored in a bucket of bleach sanitizer in between uses. Bleach sanitizer for front of house had a chlorine concentration of 200ppm.
      • Operator corrected both deficiencies at time of inspection.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plans submitted at the last inspection (initial inspection) were reviewed and revisions are needed.
      • Corrective Action(s): Discussed the necessary revisions with the owner. Please submit revised food safety plans for review.
      • Date to be corrected: January 10, 2020
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. P-trap for kitchen hand sink and faucet for front of house hand sink were both leaking.
      • 2. Walk-in cooler was not maintaining foods at 4 degrees Celsius or less.
      • Corrective Action(s): 1. The p-trap for the kitchen hand sink and the faucet for the front of house hand sink shall be both be repaired.
      • Date to be corrected: December 18, 2019
      • 2. Walk-in cooler had a temperature of 7-8 degrees Celsius. Operator indicated they noticed a problem with the cooler having difficulty returning to a temperature 4 degrees Celsius or less after busy periods, and had called a service company two days ago. At time of inspection, the operator was still waiting for the service company's response. Walk-iin cooler shall be serviced/repaired to ensure it is capable of maintaining foods at 4 degrees Celsius or less. Call the service company again or call a different company to service/fix the walk-in cooler. Provide service report to the undersigned for review by the correction date.
      • Date to be corrected: December 19, 2019
      • Violation Score: 3