Moon Wok Chinese Restaurant
755 Tranquille Rd Kamloops BC V2B 3J3 · Restaurant - Food Service
29 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): food in the efi line cooler was observed with an internal temp>40°F/4°C ( sliced BBQ pork, double stacked in the insert in the top compartment of the cooler @42°F)-Operator must ensure only 1 layer of inserts are kept in the top compartment of the cooler. Sliced green onions are also double stacked in the same cooler ( insert container was on top of the insert container of green peas. Operator must ensure manufacturer's instructions are followed in the operation/use of temp control equipment (e.g., refrigeration equipment).
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Waitress ( in the bar) was observed pre-filling glasses with ice cubes, and in the process of transferring food(ice) from the ice scoop to the glasses, having direct hand contact with the ice cubes.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Droplets of oil were observed suspended on the rim of exhaust canopy ( where they can fall into the wok station and/or plated food directly underneath the canopy) the outer wall of the exhaust canopy was also observed saturated with grease F1.7A an uncovered bucket of thawed scallops stored in the bottom compartment of the efi single door cooler ( beside wok station) -operator must ensure containers of food in the lower compartment of the line cooler are provided with lids; F1.7A&D scoops must be replaced for dry ingredients stored in the bins ( starches, rice, etc)-Operator must not use bowls but rather proper food grade scoops with handles and scoops must be stored outside the bin F1.7A&D Cook was observed placing a metal container ( filled with S&S sauce) directly on the floor, then placing the same container on top of the ledge beside wok station-this transfers contamination from the floor To the bottom of the sauce container and then onto a food prep surface (CDI- EHO told cook to sanitize the contaminated section of the ledge)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2 see comment under F2..5 ( spilled food was not being cleaned up immediately in the cooling racks and trays)
- 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?
- Observation(s): chopping board /prep surface attached to the efi line cooler have stained cuts on the surface 2 knives are inserted in the narrow gap between the efi cooler lids-the blades of the knives were observed as soiled/contaminated ( not maintained in sanitized condition/ not washed and sanitized from previous night's operation)
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5A&B Cooling racks (2) in the kitchen have soiled sides and the trays on them have leftover/spilled food/debris; Exhaust hood surfaces were observed saturated with grease and droplets of oil (suspended over the cooking station/woks see comments under F1.7) F2.5A&B Fan guards (grilles) inside the walk in cooler are coated with mould/mildew; F2.5A&B Wall beside the hand wash station (in the bar) needs repair ( damage to the painted wall has rendered the surface not smooth and not impervious to moisture) F2.5D Operator must ensure prepared/dispensed solutions of ready-to-use sanitizer contained in spray bottles are labelled "sanitizer". Operator must ensure labeling system is readable and durable. F2.5Gpls see comment under F1.2 above ( food storage in the top compartment of efi line cooler) F2.5K-please see comment under F2.3 above ( soiled knives on top of the efi line cooler) F2.5L in the bar, single service containers were being re-used for storing chili oil and sesame seeds
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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.
- F2.5L Single service utensils or containers must be used only once.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand wash stations were inspected in the kitchen (2), bar, and staff washroom. Two of the stations ( staff washroom and bar) had empty towel dispensers. The roll of towel in the staff washroom was placed beside the water closet, making it subject to splashing contamination from the toilet.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): minced garlic (small insert) was not labelled with Discard by time- leftover garlic in the insert container indicates overestimation of what can be used up within 2 hours (insert was 75% full)
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): three labels for cooked foods being cooled from 60° show that the Critical Limit for the first stage of cooling were not being met (ie, observed temperatures at the end of the two hours were>20°C); bins being used for cooling down the cooked ( fried meats) foods are not appropriate ( plastic material and depth of container and food are >2 inches)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): In the bar, containers of chilli oil and sesame seeds were not covered to preclude contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): knives under the prep table were in contact with cut out pcs. of cardboard box material
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): efi line cooler ( 3 door) was maintaining PHFs at temperatures that exceed 4°C/40°F probe inserted in the boiled wontons ( upper compartment insert) registered a temp of 50°F; lower compartment of the unit has an air temp of 44°F ( ambient temp at time of inspection was 35-36°C in the kitchen 3 feet from the wok cook stations); sliced onions in a bowl are kept in the area of the efi cooler where it is insulated from the cold air ( double stacking method ) F1.2E See comments under F3.3 ( inaccurate/ misleading information on the cooling down tracking sheets)
- F1.2B Potentially hazardous foods must be stored or displayed 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Plastic bins contain product ( fried pork) that are more than 2 inches high; bins contain more than 1 batch of cooked items and this prolongs the period for cooling down the hot cooked product; see comments under F3.3 below ( food safety plan- Operator must train staff on proper cooling down procedures and procedures for recording critical limits using cooling down logs or the custom make labels being used by Operator) Operator must use shallow food grade metal trays ( to facilitate heat transfer)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 A pest issue- a cockroach was observed crawling on top of the Ecolab Dishwashing equipment F1.7B scoop for crushed nuts must be replaced ( don't use bowl with no handle for scooping, and don't store the scoop to be inside the nuts container where dirty end/handle of scoop can contact the food) F1.7D Robot coupe equipment was soiled and was not washed/sanitized after use (CDI) F1.7A onions in net sack being stored directly on the floor in back dry goods room
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Cockroaches in premises back door was left ajar ( third party contractor/technician was in the premises and need to go back and forth to his vehicle and that's why it was being left ajar)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A efi cooler needs repair; exhaust hood is due for cleaning; light cover and surrounding tile(s) in the ceiling overhead food prep area needs to be wiped clean to remove dust balls F2.5G Onions in net sack-being stored directly on the floor of the back room F2.5Kre-usable ( China) dishes-plates, bowls on top of the storage cabinet are subject to crawling insects ( e.g., COCKROACHES)
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 Labels on pre-cooked hot pork ( and other cooked foods) need to be revised; values jotted down on the labels are inaccurate and false ( pork temp 60° or lower) at 2 pm, but EHO observed pork temp (internal) at 2 pm as hotter than 60°C; the staff has already added the time of 4 :00 pm beside the line that says "reach 20°C by______". This is false information as it may be construed that the actual temperature measured at 4 pm ( which has not happened yet at time of inspection) was 20°C ( to show that the Using Time as PH control conditions are being met, when in fact, it may not be the case). The pieces of paper were also observed having incomplete dates ( only month and day of the month are written) which may be subject to being re-cycled and shown to EHO in subsequent years.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is incomplete- Robot coupe equipment was not listed on the Plan Sanitation Plan is inaccurate- two different types of chemicals are being used in premises ( Quat ammonia and Chlorine bleach( sodium hypochlorite) but on the written plan, only chlorine bleach was listed
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Open bags of dry goods observed. There is risk of contamination from pests. Corrective Action: • Store all open bags of dry goods inside closed lidded pest proof containers.
- 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): • (1) Cockroaches were observed on glue boards (insect monitoring devices) adjacent to the cookline and under the metal rack in the dry storage areas. Cockroaches can spread disease causing bacteria/viruses and must be eliminated from the facility. • (2) Structural issues observed that may allow the entry and harbourage of pests. Holes, gaps, and openings were observed in the walls and along the door frames throughout the premises (e.g., the mechanical room). • (3) Excessive supply of carton boxes present and used for take out of larger orders. Cardboard is an ideal breading ground for cockroaches. • (4) Sanitation issues; food debris accumulated on counters and the floors of the premises. Corrective Actions: • (1) Clean/sanitize all the areas where cockroaches were observed. Contact a professional pest control company to apply targeted treatment and mitigate the cockroach issues. Provide a copy of the report from the pest control company along with a long term treatment plan. • (2) Repair all identified holes, gaps, and openings in walls, door frames, and other structural areas to prevent pest entry. Cockroaches thrive in moist, nutrient rich, and wooden areas. • (3) Eliminate excess cartons as it may be a breading ground for cockroaches - risk of spread into homes of staff and consumers. Additionally, this is a fire hazard. • (4) Deep clean, degrease, and sanitize the premises. Ensure all food contact surfaces are sanitized prior to food handling. No utensils, glassware, dishwasher, etc., should be exposed to the pest activities.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Refer to F2.2.
- 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.
- F2.5E 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.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Read comment under F2.5C below ( Operator measures the volume of bleach by using the lid/cap of the bottle; it was suggested that she use a measuring spoon to dilute 1 tsp chlorine bleach to 1 L of water; volume measurements to be standardized to prevent trial and error and to prevent wasting chemical test strips)
- 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): F2.5C Red pail with a clear liquid and re-usable wiping cloths was checked. First test yielded 0 ppm Chlorine; 2nd test yielded 100 ppm ( after Operator added more bleach and more water); 3rd test yielded 200 ppm
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): stir fried beef with veg was checked for internal temp ( observed temp was <74°C)-cooks do not verify internal temps of products being cooked/re-heated by probing with stem thermometer
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Previously cooked PHFs being kept in bins and trays with no label for TIME Expiry- internal temps of products were observed to be within the DANGER ZONE range; Newly cooked PHFs in the cooling rack in trays ( deep fried, battered almond chicken ) were also observed not labelled with times and temperatures ( CRITICAL LIMITS) to show active tracking of cooling down Critical Control Point. Uncooked PHFs ( sliced raw veg- green onions, white onions, bell peppers) were also observed in smaller containers with no TIME Expiry label
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): No labels applied to individual batches or trays of cooked food- discussed minimum information that is required on the labels to show EHO that critical limits stated on the food safety plans ( food handling procedures) are actively tracked.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employees have to be reminded to perform hand hygiene ( male employee picked up a ladle that was dropped on the floor and had to be told to wash hands prior to resuming his task) Employee ( male) was observed performing hand hygiene in a contaminated sink ( sink that is not a Designated Hand Wash station, sink used was for defrosting raw meats); A third male employee does not consistently perform hand hygiene before handling ready-to-eat/cooked food ( e.g., direct bare hand contact with raw bulk items in the cooking line and no hand washing in between different tasks).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom paper towel was found malfunctioning at time of Inspection The main hand wash station in the kitchen was found lacking a soap dispenser The secondary hand wash station in the kitchen ( back area beside bins of flour/starches) does not have a sign to inform staff of the location of the designated hand wash sink and to provide direction on the handwashing steps.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Taylor soft ice cream machine was added into the premises- should be removed from the site a line cooler ( 3 door)-if it's for staff's lunches, this equipment must be relocated to the staff lunch room or to Faith's office a BUNN juice /slushie machine was added in the bar
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Procedures need to be added in the existing food safety plan ( or add appendices or foot notes that clearly shows the sequence of steps to be taken by food handling staff); if said procedures are written in Chinese for Chinese speaking staff, then an English translation/version of the same document must be provided to EHO; Operator is also required to submit a food safety plan that addresses using time controls to maintain safety ( details on the plan must include: which foods will be held at ambient temperatures for up to 2 hours, time-labeling procedures, records of food when removed from hot or cold temp control, cooking and cooling processes and procedures for preparation, holding, serving and display. ( BC CDC Guidelines for Ambient temp storage of Potentially Hazardous Foods)
- 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): Additional equipment ( see comments under F3.2) must be added into the Sanitation 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One of two bar coolers ( True unit on the right side) was observed malfunctioning at time of Inspection ( keeps air at 50°F/ 10°C; in addition to bottled beer, unit is also used for storing PHFs- choc. milk, coffee cream, and chili oil)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wall beside the dry ingredient bins ( flour, cornstarch, MSG, etc...) is damaged; Operator must patch the hole on the wall to ensure exposed surface is smooth and non-absorbent( i.e., cleanable).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff Washroom hand wash station has a malfunctioning paper towel dispenser
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Dry ingredients (flour, sugar, MSG, cornstrarch) in the bins need to be protected from contamination- scoops must be hung on the scoop holders that are built into the bins to keep contaminated part ( handle) out of the food, OR store the scoops outside the lid ( bowls that are not washed regularly are used for scooping the dry ings. out of the bins).
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): PHFs stored in refrigeration units are being maintained at safe temperatures (≤4°C/40°F) except for the Kool-It 2 door ( glass panel) cooler ( thermometer in the unit shows the air temp inside unit as 60°F)-PHF being stored in this unit are discarded ( potstickers, raw chicken pcs, raw shell eggs, pooled eggs, minced garlic, dressings, etc)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice in the bar- ice for consumption must be covered and separated from ice being used to cool the fountain plate; Sesame seeds ( also in the bar counter) are not stored to preclude contamination-CDI
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B-floor in one corner of the dishwashing area needs repair ( missing tiles to be replaced, rotting wood to be removed); White wall in the back of the kitchen needs repair ( hole to be patched up to create a smooth cleanable surface)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen hand sink was observed to have an empty soap dispenser-CDI- filled pump dispenser was supplied by Operator at time of Inspection; Staff Washroom hand w station was observed to have an empty/malfunctioning paper towel dispenser ( CDI)
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): high temp DW machine has a malfunctioning built-in thermometer ( doesn't accurately read rinse water temp being dispensed thru the machine)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Wall adjacent to the walk in cooler is damaged ( surfaces are no longer smooth and cleanable); wall to floor junction and surrounding surfaces of the wall by the back door have damage (holes) in them and needs repair to ensure surfaces are smooth & impervious to moisture
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foster two door refrigerator was malfunctioning at time of Inspection-nothing stored in here except raw shell eggs ( quantity less than a dozen)-DISCARDED; All other coolers were found to be keeping PHFs at safe temps (≤4°C/40°F)
- F1.7 Are foods protected from contamination?
- Observation(s): Operator allows food to be left uncovered and be exposed to cockroach contamination ( CDI- uncovered foods were discarded at time of Inspection but follow up needed to see if changes required are sustained in premises)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Danby chest type freezer is lacking a thermometer
- 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?
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): see comments in COMPLAINT Inspection Report
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): see comments in COMPLAINT Inspection Report
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): see comment in COMPLAINT inspection report
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Garbage area in the exterior premises must be secured to prevent access of dumpster divers or crows, etc...Lid on the bin is kept open, gate is not locked at time of Inspection
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): MEDIUM SEVERITY due to recurring nature of Infraction; Bartenders' handwash station doesn't have pump soap dispenser; Staff Washroom handwash station doesn't have paper towels ( dispenser is malfunctioning) & soap dispenser is missing
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Exhaust canopy is overdue for servicing ( TVS sticker states the next servicing was due on Aug 11th 2019).
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen paper towel dispenser was found malfunctioning /key to unit has been misplaced; Pump type soap dispenser is required for Bar area Hand wash station (CDI) Roll of towel is kept by the handwash station
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no chlorine test strips onsite to verify sanitizer concentration
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Staff's personal effect (e.g. purse/bag) is being stored on the counter where take-out food containers are kept; Ice scoop in the bar is stored on countertop instead of maintaining the re-usable food contact surface in a sanitized state
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Three freezers in premises are not equipped with thermometers ( gyoza chest freezer, Danby Designer dessert freezer, Woods freezer)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels are supplied in Hand Wash stations (3) but they're not maintained clean and dry (ie, dispenser is not used/missing): Kitchen handwash station, Bar handwash station, and Staff Washroom hand basin
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The following six coolers were checked: Kool-It, Kool-It (line cooler), Foster, Norbec Walk in cooler, Bar True ( black) cooler and Coldstream cooler. All coolers except for the Coldsteam (bar) cooler were maintaining adequate temps. The Coldstream cooler was maintaining a temp of 8°C ( beer and wine and pickled asparagus). The True cooler in the bar does not have an accurate reading Thermometer. The following freezers were checked: Norbec Walk in freezer, and two chest freezers. The chest freezers did not have thermometers in them ( CDI)
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): White chopping board on top of the Kool-It line cooler is stained ( cuts on the surface may potentially trap microorganisms and cause cross-contamination of food or food contact surfaces); Handwash basin hot water supply handle is broken and is no longer cleanable ( sharp edge on it may also cause injury to workers i.e., may cut soft tissue/skin of hand/fingers)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rubbermaid roughneck bins (4) found in the walk in cooler-one contains BBQ pork. Only food grade plastic must be used as food storage containers in the establishment.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plans have not been written for additional menu items ( dimsum items)
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): cooked chow mein noodles being cooled down ( at ambient temp) doesn't have the holding time label and no probe thermometer
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 8 units were checked ( all were observed maintaining good temps). The following coolers/ freezers need thermometers: Kool It cooler, Foster cooler, two chest type freezers
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): opened bags of flour and sugar were stored directly on the floor and not inside covered bins; Ice cubes for consumption to be separated from ice being used to cool fountain pop plate ( bar)
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): floor under DW machine area and lid for blue chemical (DW) has accumulated filth and food scraps-CDI Ceiling tiles over food prep areas ( kitchen) must be wiped clean ( dustballs are suspended over food prep tables/counters)
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): food safety plans must include procedures for Transportation of food ( for delivery/ catering operations) and to include DIM SUM procedures
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Hobart Dishwashing machine was checked, spray bottle with bleach sol'n was checked; Chopping board attached to the Kool-it line cooler has stained score marks on the surface
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): dirty or used apron found sitting on top of cleaned( and sanitized) metal food containers and beside utensils
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 3.4C- take out styrofoam containers have splashed on sauce ; Operator to ensure containers are maintained clean counter in the kitchen is in need of cleaning-leftover food scraps/debris from night before
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler keeps PHFs at 9degC (temp log shows consistent 4degC at 11:30, 4:30 and 9:30 every day), Coldstream cooler keeps coffee creams at 9degC Kool it cooler and Foster cooler are keeping foods at 4degC, Woods stand up freezer was keeping foods at -10degC and needs to be defrosted; Operator to ensure thermometers are provided for all refrigeration equipment
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizing solution was not ready at time of inspection, sol'n prepared ( bucket with bleach water) at time of inspection -CDI High temp DW produces hot water with adeq temp 72degC
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 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): uncovered raw chicken was found sitting on top of prepared uncovered broccoli inside walk in cooler (1/4 box of broccoli dumped into garbage); Droplets of grease from exhaust hood surfaces were observed at time of inspection- cooked food kept under the canopy are subject to dropping grease from the canopy surfaces/pipes-regular cleaning and sanitizing of canopy surfaces must be included in the establishment's SANITATION PLAN ( in addition to maintenance done by TVS- next service is due end of July 2016)
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 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): Imperial Chest type freezer has faulty seal and lid is no longer keeping the unit fully shut
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): not all menu items are included in the food safety plans ( only 9 fsps were written by operator; menu has since been expanded to include DIMSUM on weekends); Processing and all steps in preparation for deep fried battered items ( pork, chicken balls, almond chicken, etc...) must be included in the food safety plans- CCP of rapid cooling and CRITICAL LIMITS were not mentioned in the existing food safety plan for S&S Pork
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): cooked rice in perforated containers (4) disarded-rice was not labelled with 2 hr holding time ( being held at room temp) Foster 2 dr cooler keeps PHFs at 10degC Walk in freezer keeps foods at 20degF
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hair restraint is not used by 2/3 foodhandlers
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Every batch/ fryer basket of cooked meat must be monitored for time and temperatures ( don't combine different batches of meats or meats cooked at different times to ensure product depth of foods being cooled doesn't exceed 2 inches and the FIFO rule is followed)
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): waitress washed hands in the dishpit and dried hands by wiping on the apron ( thereby re-contaminating her hands before delivering food to customer in dining room)
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): bins/containers of food placed directly on the floor-and then staff transferred bins unto countertops ( contaminating the surfaces for food prep/ transferring pathogens from the floor to the tables/countertops)
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk in cooler has inadequate capacity to maintain ALL cooked/processed PHFoods at safe temps. ( volume of meats/ rice/noodles that are pre cooked and cooled is TOO much- cooler is overcrowded that air circulation is impeded and bins of foods are stored on the floor)
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): a number of take out containers are contaminated ( sticky sauce running down the side)-dumped by employee into garbage bin
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): ###steaming equipment (used/unwashed) is stored in the same shelf as washed pans (by dry storage room)-operator must ensure all dirty/used pots or equipment get sanitized and air-dried first before placement into storage shelves
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): walk in cooler-raw meats are being stored ( round SS bowls uncovered) on a shelf above julienned peppers)
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
1 infraction
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Fried noodles musn't be stored in cardboard boxes
- 11.3 - Are foods stored in appropriate containers?
- Monitoring
1 infraction
- Are the premises maintained in sanitary conditions?
- Observation(s): cardboard is not cleanable -don't use it to line food contact surfaces
- Are the premises maintained in sanitary conditions?