May Wong
895 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C: Sanitizer solution was not readily available at the time of the inspection. Corrective Action: Mix a bucket of sanitizer solution and ensure it is ready and available at all times.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): Outstanding Infraction F2.5: Cleaning is required in the hard to reach corners. Corrective Action: Clean and sanitize underneath the cooking equipment and in the shelves. Remove all non-food related items are removed from the kitchen.
- 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.
- F2.5B 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.
- F2.5E 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Provide lids for buckets in walk-in cooler.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure wash temperature reaches 150°F prior to use. Connect detergent to automatic dispenser to ensure detergent is added in the appropriate amount automatically for each wash cycle. Sanitizing temperature was satisfactory (>180°F).
- F2.3A Mechanical dishwasher/glasswasher 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): Much of the facility contains equipment or supplies that are not used in routine operations. These should be removed to allow for easier cleaning and reduce potential for rodent harbourage. Grease drips remain on basement floor (immediately below upstairs cooking area) . Floor requires cleaning.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Food in walk in cooler was observed uncovered • Chemicals and un-compatible products (Gas jerry cans) were stored in dry food storage area, note items were on floor in middle on area. Corrected During Inspection (CDI): • Food was covered during inspection by operator • Chemicals and other non-compatible products were moved to an more appropriate area away from food items
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): **Ongoing work is being done** Cluttered areas in upstairs kitchen and basement still require better organization. Cleaning in between equipment and dried food items/ boxes need to be ongoing and continuously reinforced to operators. Baited mouse traps have been installed but not in the correct location and orientation. Correct orientation and where to place traps have been explained to operators during inspection. These include: 1. in hard to reach places in basement 3. in dried storage area by upstairs back door 4. near all refrigerators
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Basement flooring appeared with grease drips; please be sure to frequently clean the grease-trap and monitor that piping doesn't allow for leaks. -REPEAT -Ongoing issue. It appears that grease dripping into basement is a result of having equipment gas lines being directly routed through kitchen subfloor. This has resulted to the subfloor being soiled from continued wetting and may contribute to poor maintenance and sanitary conditions. - Operator in contact with contractor [2] Basement, dry storage, and front dishwashing area is cluttered with unnecessary items/ equipment, prevents cleaning and can lead to pest harbourage Please remove all non-food related items/ equipment Please also clean this area and install baited rodent traps. REPEAT and ONGOING. [3] Kitchen shelving surfaces are caked in oil and dust and require better routine cleaning. Corrected During Inspection: • Jerry Cans where observed on the floor of dry storage area. Chemicals and other non-compatible products (jerry cans) were moved to a more appropriate area away from food items.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): As discussed before, please write a customized sanitation plan. It will need to describe what areas to be cleaned and how often to clean them.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Covered raw chicken and raw pork in containers are stored above read-to-eat foods in walk-in cooler. Please store all raw meat below other food items OR on separate shelf to prevent cross-contamination. CORRECTED DURING INSPECTION
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Update from Nov 24th 2021: **Ongoing work is being done** Cluttered areas in upstairs kitchen and basement still require better organization. Cleaning in between equipment and dried food items/ boxes need to be ongoing and continuously reinforced to operators. Baited mouse traps have been installed but not in the correct location and orientation. Correct orientation and where to place traps have been explained to operators during inspection. These include: 1. in hard to reach places in basement 2. underneath upstairs sinks 3. in dried storage area by upstairs back door 4. near all refrigerators
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Basement flooring appeared with grease drips; please be sure to frequently clean the grease-trap and monitor that piping doesn't allow for leaks. -REPEAT Update from Nov 24th, 2021: -Ongoing issue. It appears that grease dripping into basement is a result of having equipment gas lines being directly routed through kitchen subfloor. This has resulted to the subfloor being soiled from continued wetting and may contribute to poor maintenance and sanitary conditions. [2] Cardboard is used to line items on top of unused flat top grill. Alternative of using a baking sheet that can be cleaned and sanitized was shown to operator. CORRECTED DURING INSPECTION [3] Basement is cluttered with unnecessary items/ equipment and is a concern for harbouring rodent. Please remove all non-food related items/ equipment within SIX MONTHS. Please also clean this area and install baited rodent traps. REPEAT and ONGOING. [4] Kitchen shelving surfaces are caked in oil and dust and require better routine cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): As discussed before, please write a customized sanitation plan. It will need to describe what areas to be cleaned and how often to clean them.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Operator was seen blowing nose into napkin and not wash hands. Please wash hands after blowing nose to prevent contamination of food and contact surfaces.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A waterproof max holding probe thermometer was unavailable during inspection. Please purchase one as this can be used for dishwasher verification (71C or 160F) as well as for cooking.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Please first remove all clutter/ non-food items as described in F2.5. Then please install baited mouse traps in the following areas: 1. in hard to reach places in basement 2. underneath upstairs sinks 3. in dried storage area by upstairs back door 4. near all refrigerators
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): [1] Basement flooring appeared with grease drips; please be sure to frequently clean the grease-trap and monitor that piping doesn't allow for leaks. -REPEAT [2] Moist wiping cloths were observed on surfaces. Please remember to keep wiping cloths between uses in a satisfactory concentration of sanitizer. -RESOLVED [3] In the walk-in cooler, all foods need to be covered to prevent from contamination (as well, the quality of food items may be longer maintained when properly contained). -RESOLVED [4] Single use plastic bags must not be re-used for the storage of food items. -REPEAT Single-use fried noodle bags were used. [5] Bicycle helmets, dead plants in pots and other items were observed that are not necessary for the operation of the facility. Please remove these items, as well keep all items off the floors to facilitate proper cleaning and monitoring for pests. -RESOLVED [6] Toddler play pen, suitcase, and other non-food related items are stored in the kitchen. Please remove toddler play pen IMMEDIATELY. Please remove all other non-food related items as soon as possible. SIX MONTHS will be given for completion. [7] Cardboard/ egg cartons is used to line kitchen equipment. Please discontinue using cardboard IMMEDIATELY. TWO WEEKS will be given to remove all cardboard upon re-inspection. [8] Paint cans are stored directly under the dishwashing sink. Please IMMEDIATELY remove from the kitchen and store in non-food setting. [9] Basement is cluttered with unnecessary items/ equipment and is a concern for harbouring rodent. Please remove all non-food related items/ equipment within SIX MONTHS. Please also clean this area and install baited rodent traps.
- 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.
- F2.5B 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan is still not available. Discussions were had with operator to construct a Chinese customized one.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Basement flooring appeared with grease drips; please be sure to frequently clean the grease-trap and monitor that piping doesn't allow for leaks. [2] Moist wiping cloths were observed on surfaces. Please remember to keep wiping cloths between uses in a satisfactory concentration of sanitizer. [3] In the walk-in cooler, all foods need to be covered to prevent from contamination (as well, the quality of food items may be longer maintained when properly contained). [4] Single use plastic bags must not be re-used for the storage of food items. [5] Bicycle helmets, dead plants in pots and other items were observed that are not necessary for the operation of the facility. Please remove these items, as well keep all items off the floors to facilitate proper cleaning and monitoring for pests.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please submit copy of the Food Safety Plan and ensure a copy is always kept on site accessible to all staff.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This is a continued issue: Please submit copy of the Sanitation Plan and ensure a copy is always kept on site accessible to all staff.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please renew your food safety certification as both have expired many years ago.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Please keep all wiping cloths in a clean and sanitary manner - All chemicals and cleaning agents need to be kept separate from food items - Recyclables, tools, pressure washers, etc. need to be stored separately. Items not in use need to be removed from the facility. The facility was cluttered with various items preventing ease of food flow, as well as maintaining facility in a clean and sanitary manner. Front of the house was well organized and clean.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Infraction noted on the previous inspection report is still outstanding. Sanitation Plan template will be forwarded for completion.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): All chest freezers meet required temperature thresholds Operator was thawing meat at room temperature at time of inspection
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hood Vent filters were not being maintained Various other areas (handles, container lids) to be cleaned as well
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Discussion is to be had over sanitation plan during next inspection. Template is to be provided at this time as well as direction given on how to write this plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): At the time of the inspection the wonton soup found on the stove was at 45°C. The soup was brought back to a boil and kept on the stove for hot holding.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): At the time of the inspection the hand washing facility did not have hot water. Chemical products stored beside the food items (i.e. cooking oil). Air-conditioning unit inside the wall is non-functional and collecting dust.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Until the hand washing sink is repaired, the operator can utilize the double sink within the kitchen facility and the sink within the dishwashing area for handwashing.
- 2 - Are proper hot holding procedures followed?
- Monitoring
4 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Cooked rice displayed in the buffet table was at 50°C.
- 3 - Are proper cooling procedures followed?
- Observation(s): At the time of the inspection a large quantity of deep fried chicken was left to cool at the room temperature. Any cooked food can be left on the counter for an initial cooling. Following the initial cooling potentially hazardous food needs to be cooled from 60°C-20°C within 2 hours and from 20°C-4°C within 4 hours
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Recyclables (cans, cardboard, newspapers, etc.), and personal use items (tools) need to be properly removed and stored away from the food preparation area.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan template will be provided.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions