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Manchu Wok (Metrotown Centre)

343 - 4820 Kingsway, Burnaby · Restaurant

26 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 5 Extraction pumps set-up on shelves to dispense measured sauce volumes.
      • Corrective Action(s): Addition of such equipment requires update to Food Safety and Sanitation Plans from premise head office for health approval.
      • Until such time pumps are not to be used.
      • Operator removed pumps at time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bins of noodles 18 C, 12 C
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C OR in a clean sink under flowing cold water.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Staff brought an inventory of food ingredients from home to store and prepare within the kitchen including a variety of raw animal proteins, seafood, produce and sauces.
      • Corrective Action(s): Product discarded.
      • Staff can bring prepared meals from home to microwave and consume during breaks.
      • Staff cannot prepare food from base ingredients from home.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Storage room:
      • - door entrance - both interior and exterior door sweeps are damaged, allowing for pest entry.
      • - exterior wall - baseboard damaged from mouse activity allowing entry through wall into storage room
      • Corrective Action(s): Install new door sweep on storage room door to exclude pest entry.
      • Pest proof damaged base board and adjacent wall cavity to exclude pest entry.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse and cockroach droppings in behind pop / oil storage area and upper wall by walk-in freezer entrance.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen prep cooler 3-7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler 7 C
      • Corrective Action(s): Repair / adjust cooler to maintain food at 4 C or colder.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed washing their hands while wearing disposable gloves.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bin of cooked chicken stored on top of kitchen warmer unit, product 21 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff member observed washing their hands with faucet into cooking wok.
      • Staff member observed cleaning their hands with a wiping rag.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • Both staff members are to receive Foodsafe training or equivalent certificate.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Upright cooler - bins of tofu and vegetables stored together with bins of raw chicken.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door entrance left open.
      • Corrective Action(s): Keep back door entrance closed to exclude pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil and food residue on end table by deep fryers and wheeled cart by back entrance.
      • Dead cockroach by back entrance.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler top inserts overfilled: noodles 11 C, chopped cabbage 8 C
      • Corrective Action(s): Product discarded.
      • Prep cooler top inserts are not to be filled beyond fill line to ensure food remains at 4 C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 compartment sinks - sanitizer compartment has food debris and food debris on sanitzed dishware drain board.
      • Corrective Action(s): Replace sanitizer solution.
      • Sanitize drain board to avoid food utensil contamination.
      • Dishware is to be cleaned and rinsed free of any food debris before placing into sanitizing sink compartment.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in freezer is overstocked, product in back of freezer is inaccessable.
      • Corrective Action(s): Product inventory is to be managed to provide adequate space in walk-in freezer to allow staff to rotate inventory as needed.
      • Multiple weekly deliveries are to be made to reduce overstock in walk-in freezer. Provide documentation indicating multiple deliveries from supplier.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler 5 C
      • Walk-in freezer -5 - 0 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Repair / adjust walk-in freezer to maintain food at -18 C
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ketchup can - can seal crushed and potentially compromised.
      • Walk-in freezer is overstocked, product on back shelving is inaccessible without staff needing to climb over food product.
      • Corrective Action(s): Product discarded by operator.
      • Do not use food items from cans that have been damaged and may have their seal broken allowing microorganisms to grow.
      • Reduce and re-organize food inventory in walk-in freezer - middle space between shelves is to be kept open to allow staff to enter walk-in freezer.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 cooked chcken batches in large plastic bins 38 C, 21 C, 40 C, stored on counter, walk-in cooler and hidden among frozen foods in walk-in freezer.
      • Corrective Action(s): Product discarded.
      • Cooked foods cannot be cooled safely in large volume plastic bins as food will not cool quickly to ensure food safety.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler top inserts - broccoli insert overfilled, food mounded above insert temp 9 C.
      • Raw chicken bin stored at room temperature 20 C.
      • 2 bins of fresh noodles 24 C, 21 C
      • Corrective Action(s): Products discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in deep fryer basket 20 C.
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 soiled rags on counters along cooking line with no sanitizer solution available.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cooking line handsink obstructed with cooking pot.
      • Corrective Action(s): Remove pot from sink.
      • Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff not observed washing their hands during inspection.
      • Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
      • Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ventilation cooking canopy is due for professional cleaning service.
      • Corrective Action(s): Service ventilation hood.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 15 large bins of moldy and discoloured sliced cabbage and peeled onions in walk-in cooler.
      • Corrective Action(s): All bins of spoiled product discarded.
      • All product is dated, labelled when processed. Product is to be visually inspected for signs of spoilage prior to use and discarded as necessary.
      • Violation Score: 15
      • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Bin of half cooked beef stored in cooler with strong odour stored in kitchen cooler.
      • Corrective Action(s): Product discarded.
      • Food items are not to be half cooked, then cooled. When cooking, food items must reach internal temperature of 74 C.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler top food inserts double stacked, cabbage and broccoli 11-14 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 bowls of meat floating in wok filled with water, product 40 C
      • Corrective Action(s): Product discarded.
      • To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Soiled wiping rag on kitchen cooking line, no detectable sanitizer.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Self serve drink cup dispenser stocked at front point of sale station.
      • Corrective Action(s): Remove and relocate take-out cups away from customer access to minimize potential COVID-19 contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up and droplets forming off rim of ventilation hood and fire suppression equipment above cooking woks.
      • Emptied deep fryers covered with food debris.
      • Mouse dropping on floor at entrance to kitchen.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning.
      • Violation Score: 3
  19. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation: Stirfry chicken precooked and cooled in kitchen coolers.
      • Corrective Action(s): Product discarded.
      • As previously discussed, premise cooling process is restricted to twice cooked deep fried meat items only.
      • Violation Score: 5
  20. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple trays of cooked chicken in kitchen upright cooler and cook line prep cooler 10 - 37 C.
      • Corrective Action(s): Product discarded.
      • As previously discussed, cooling process is restricted to deep fried meats that follow a double cook process only and these foods are to be cooled only in storage room walk-in cooler.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 7 soiled wiping rags in use throughout kitchen without any sanitizer solution available. Both sanitizer buckets were stored away and not in use.
      • Vegetable peeler stored with food debris.
      • All large plastic bins and lids stored on clean dishware shelving rack are covered with food debris and grease residue.
      • Stack of metal bowls stored on clean dish shelving face up full of stagnant water and food debris.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back kitchen handsink - papertowel dispenser is broken.
      • Corrective Action(s): Repair / replace papertowel dispenser.
      • Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items stored without covers in kitchen upright and prep coolers.
      • Raw meats stored beside and above ready to eat food items in kitchen upright cooler and prep cooler.
      • Box of raw meat stored in direct contact with 2 containers of cooked food cooling on prep counter.
      • Box of used oil stored on top of food preparation counter and on shelves above work counter.
      • Staff personal items (clothing, bags, snack foods / beverages) stored in a variety of locations throughout kitchen, front food service and storage room.
      • Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
      • Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
      • Food preparation surfaces are not to be used for processing both cooked and raw foods at the same time in order to prevent cross contamination. Common use surfaces are to be properly cleaned and sanitized between uses. Raw meats should be processed at designated stations where ready to eat food items are not handled.
      • Staff personal items are not to be stored together with food and food equipment for business. All staff personal items are to be stored in a defined location only for staff items.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and / or debris collecting in the following locations: inside cabinet below pop dispenser equipment, clean dishware shelves above 3 compartment sink and walls / floor beside and below cooking line.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Multiple plastic bins and fitted lids cracked, melted and broken.
      • Multiple metal strainer baskets damaged with loose or fragmented wire.
      • Corrective Action(s): Discard and replace all damaged food equipment.
      • Discontinue use of food equipment when it becomes damaged as fragments can easily break off and contaminate food.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Kitchen line handsink has a faucet plumbing leak.
      • Corrective Action(s): Repair handsink leak.
      • Violation Score: 1
  21. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Kitchen back door entrance - door sweep has been chewed through by mice at both ends.
      • Corrective Action(s): Replace back door door sweep on the kitchen interior side of door. Sweep and floor gap must be less than 1 cm to exlude entry of pests.
      • Violation Score: 3
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 8 trays of steamed rice stored double stacked, uncovered - walk in cooler
      • 2 trays cooked chicken breasts - walk in cooler
      • products discarded, cooling procedures are restricted to 3 items
      • fried pork, chicken and fish only.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple wiping rags stored on counter tops with no sanitizer residue.
      • Corrective Action(s): All rags must be stored in 200 ppm Quat sanitizer.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): a) food stored in opened metal cans in 2 door upright cooler
      • b) Do not use mop filling hose for dishwashing purposes
      • c) Trays of food intended to be discarded stored together on cooking line with food used to prepare meals
      • Corrective Action(s): a) discard cans and store food in plastic or stainless steel containers.
      • c) food to be discarded is to be placed in waste container directly.
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroach activity behind cooking line - 10 cockroaches observed on glue board.
      • Corrective Action(s): -premise sanitation is to improve and be maintained on a daily basis
      • -baseboards are to be restored or replaced, all cracks resealed with silicone
      • -all areas affected by cockroaches are to be sanitized with dilute bleach 100 ppm chlorine 1 tbsp bleach / 1 gallon water.
      • -replace back door - door sweep.
      • -clean under ovens and around center cooking line.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler 6 deg. C.
      • Corrective Action(s): repair/adjust to maintain 4 deg. C or colder
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Deep fried meats cooled in large plastic containers.
      • Corrective Action(s): Discontinue use of plastic tubs to store cooling food items. Cooling foods are to be placed in shallow metal pans to allow for rapid cooling.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cut vegetables stored on top of prep cooler 20 C
      • Corrective Action(s): Product discarded.
      • Store cut vegetables within cooler at 4 C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): WIping rags stored in 0 ppm Quaternary Ammonia.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink - hot water faucet is in disrepair.
      • Corrective Action(s): Repair hot water tap at handsink.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): frozen fish defrosting 16 C
      • Corrective Action(s): product discarded.
      • Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
      • Violation Score: 5
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walkin freezer - 1 C and overstocked.
      • Corrective Action(s): Walkin freezer is to be serviced to provide -18 C
      • Frequent supply orders are to be made in the future to avoid overstocking of cold storage units.
      • Violation Score: 1
  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable peelers stored with food debris remaining.
      • Corrective Action(s): Ensure when cleaning and sanitizing food equipment that all food residue is effectively removed.
      • Violation Score:
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: large plastic bins used in place of steel inserts in top portion of prep. cooler.
      • Corrective Action(s): Discontinue use of large plastic bins in prep. cooler as food contents will not remain at 4 deg. C.
      • Correction date: Jan 15
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Around mop sink and along cooking line - floor tile grout is worn away and silicone is worn and soiled.
      • Corrective Action(s): Replace grout and silicone gap sealing in these areas.
      • Correction date: Feb 1