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Hang Lee Wok

148A - 1711 152nd St, Surrey · Restaurant

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: BBQ pork internal temperatures measured approximately 45C in the oven and the operator immediately turned up the oven temperature upon questioning of the BBQ pork food handling process. BBQ pork was held in the oven for 1.5 hours according to the operator.
      • Corrective Action(s): Detail BBQ pork food handling procedures. Use the templates on the Fraser Health Website to detail the food handling procedures for BBQ pork.
      • Violation Score: 1
  9. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bbq, stir fry vegetables, honey garlic chicken, sweet and sour pork measured below 60C fluctuating from 37-53C
      • Corrective Action(s): Maintain food temperatures above 60C in hot holding unit.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food thermometer measured the lowest reading to the highest reading and at 120F. This thermometer does not appear to be accurate or working for its intended purpose
      • Corrective Action(s): Replace with a working thermometer for measuring food temperatures. Operator discarded thermometer on site.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Full bin of pre-cooked chowmein noodles measured at 17C with a probe thermometer that have been stored in the cooler for 45 minutes
      • Corrective Action(s): Proper cooling procedure cannot be achieved with this large amount of food and food handling practice of stacking the bins with their lids closed. Split the food volumes to achieve proper cooling and monitor this food handling procedure
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stir fry vegetables and bbq pork displayed in hot holding unit measured between 37-60C
      • Corrective Action(s): Discard the foods. Ensure all potentially hazardous foods stored hot in the display unit measure 60C or higher regardless of food quality reasons.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth stored on the cutting board is in a filthy condition and not in a sanitizer bucket
      • Corrective Action(s): Store wiping cloths in sanitizer buckets of 100ppm chlorine bleach to prevent the spread of bacteria. Use single use paper towels to wipe up food spills
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Front staff observed eating lunch prior to scooping food from the hot display unit for customers without washing their hands properly
      • Corrective Action(s): All staff must wash their hands at an adequate frequency to prevent contamination of food. Review the handwashing procedures and post signage reminding of this.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One tray of cooked rice was stored under ambient room temperature. Internal food temperature measured at 37C. Operator stated it was cooked an hour ago.
      • Corrective Action(s): Move the tray of cooked rice into the walk-in cooler immediately. Follow proper cooling procedures to cool rice from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Do not leave cool cooked rice under ambient room temperature for prolonged periods of time.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Dried food debris noted on the knives stored in the knife holder at the chopping board.
      • Corrective Action(s): Clean and sanitize the knives. Ensure utensils are cleaned and sanitized immediately after use.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One plastic bucket was stored in the basin of the kitchen hand washing station.
      • Corrective Action(s): Do not store any containers or utensils in the hand washing station. Hand washing station must be free of obstructions at all time to facilitate hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. One opened can of sauce was stored in the metal can.
      • 2. Raw meat was stored beside broccolis inside the walk-in cooler.
      • Corrective Action(s): 1. Move the sauce in metal can into a different food grade container. Once can is opened. food inside must be transferred out.
      • 2. Raw meats and vegetables must be stored separately. General raw meats must be on the lowest shelf and away from any other fresh and ready to eat foods. Correct by: today.
      • Violation Score: 9