Hong Sheng Restaurant

C-72 2 Ave S Williams Lake BC V2G 1H6 · Restaurant - Food Service

7 inspections

1. MonitoringOct 21, 2025

   6 infractions

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): Observed farm eggs onsite. According to the operator, the eggs are for staff consumption only. Operator was asked to remove the farm eggs from the restaurant. Eggs used in restaurants must be graded by a Registered Shell Egg Grading Station.
     • F1.6A All foods on the premises must be from an approved source.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed raw seafood and shell eggs stored above ready-to-eat foods.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observed gaps in the weather strip at the back door. Please repair or replace both weather strips.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Observed that the areas surrounding and underneath of the hot kitchen equipment require cleaning. Complete a cleaning of these areas and going forward, ensure they are cleaned frequently enough to maintain them in a sanitary condition. 2) Personal food items were observed stored throughout the kitchen area. Operator is to designate specific storage areas for personal items that are separate from business areas (e.g., dedicated shelves, bins, etc.). 3) Observed several lighting fixtures to be missing protective covers. Please provide a protective cover for each fixture or replace the current bulbs with shatterproof ones. 4) Observed clean knives stored between equipment and the wall. Utensils must not be stored in this manner, as these areas are difficult to clean and could lead to cross-contamination.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): 1) Observed several food items and food contact surfaces stored on the floor. Relocate all food items and food contact surfaces stored on the floor, ensuring they are stored at least 15 cm (6 inches) off the floor. 2) Observed multiple shelves in the kitchen area to be covered with used egg cartons. Egg cartons are not an acceptable material for food contact surfaces as they may contain bacteria from egg shells, are absorbent, and are not easily cleanable. Remove all used egg cartons from the facility.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): 1) Observed the paper towel dispenser in the back kitchen area to be located approximately 8-10ft from the handwashing station. 2) Observed the handwashing sink to be bordered on either side by cutting boards used for food preparation. Install a divider on each side of the handwashing sink to prevent cross contamination between soiled hands and food preparation surfaces.
2. MonitoringOct 3, 2024

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Raw meat was placed directly in the sink basin to thaw and not being held in any containers. The sink is not being sanitized prior to placing the meat in it or after the raw meat is removed. Corrective Action: Place the meat in a food grade container prior to placing it in the sink. This reduces the risk of cross contamination between the meat products, the sink, and any other items placed in the sink afterwards. Ensure the sink is being sanitized one meat thawing is finished. F1.7B: Raw meat products were stored above the ready-to-eat vegetables. Corrective Action: Store all raw meat products separately from any ready to eat products. Raw meat should either be stored underneath all other products or on its on shelving. F1.7B: The meat slicer had large amounts of visible debris and build up. Corrective Action: Thoroughly clean and sanitize the meat slicer. The meat slicer should adeqautly sanitized after each use in order to reduce the the risk for growth of potentially harmful microorganisms.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: The following areas require cleaning: • hard to reach corners • underneath equipment Corrective Action: Perform a thorough cleaning of the facility. F2.5E: Cardboard located throughout the facility. Corrective Action: All cardboard should be discarded and not used within the facility. F2.5K: Cutting boards and other items located on the floor. Corrective Action: Move all equipment and utensils that come in direct contact with food to a different location and ensure that they are not touching the floor.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringOct 23, 2023

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Various cooked noodle products left out at room temperature. These must be refrigerated at 4°C. Corrected during inspection: Eggs left out at room temperature for approximately 5 hours. Eggs were discarded during the inspection. Eggs must be stored at ≤4°C. Note: if potentially hazardous foods stay at room temperature they must not spend more than a total 2 hours at room temperature.
     • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Improper storage of ready to eat foods in the refrigerator. Ready to eat foods must be stored above raw proteins. All products in the fridge must be covered to prevent contamination. Various dry good bags are left open. All bags must be covered to prevent the contamination of food.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No chlorine test strips available. Acquire chlorine test strips and ensure chlorine sanitizer is maintained at 200ppm.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Corrected during inspection: Surface sanitizer was not available in food preparation area. 200ppm Chlorine solution was made up during the inspection. Surface sanitizer must be available at all times in the food preparation area. High temperature sanitizer reached adequate rinse cycle temperature (73°C at the dish surface)
     • 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): Entire premises requires thorough cleaning. Unsanitary handling of wiping cloths. All wiping cloths must be stored in sanitizer when not in use. Corrected during inspection: Part of metal strainer was replaced with string. Strainer was discarded during the inspection. All equipment must be in good repair to prevent contamination of food.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Designated hand washing sink was not supplied with hand soap and paper towel. Employees are using the employee washroom handsink. Handwashing sink in food preparation area must be used for handwashing and must be supplied with hand soap and single use paper towel.
4. MonitoringJan 28, 2020

   4 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): All foods in the walk-in cooler and fridges must be covered.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Meat slicer must be properly cleaned and sanitized regularly.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): The entire kitchen requires thorough cleaning including the vent hood. Wiping cloths must be kept in a proper sanitizing solution when not in use.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Paper towels are required by hand washing basins.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringFeb 7, 2017

   2 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Daily temperature log must indicate actual temperatures found at the time of temperature check.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): All foods in the walk-in cooler must be covered.
     • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
6. MonitoringDec 2, 2015

   3 infractions

   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Vent hood over the grill requires cleaning.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): In the walk-in cooler- the ready to eat foods must be stored above the thawing meats.
     • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Hand washing sink in the staff washroom requires cleaning and caulking behind the sink. Hand washing sinks in public washrooms require cleaning.
7. MonitoringDec 17, 2013

   0 infractions