Moon Wok Chinese Restaurant
B-1820 Rogers Pl Kamloops BC V1S 1T7 · Restaurant - Food Service
21 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No bleach sanitizer made up at the time of inspection. Corrected during inspection. • Dishwasher adequately heat sanitizing 76C at the dish surface.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning required on some product buckets where food debris has built up. • Have staff sweep under and around hard to reach areas • Do not store rice scoop/paddle in standing water at room temperature. this can allow for the growth of bacteria. Store dry and ensure it is run through the dishwasher every 4 hours or when soiled. Corrected During inspection. Health Officer to email info graphic regarding storage of in use utensils. • Do not store bowls/scoops in product (bowls used as scoops in dry good bins) – can allow for contamination. If you have scoops with handles, store the handles well outside of the food inside the bin. Corrected during inspection.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Front bar hand sink did not appear to have hot water (did not get hot during inspection when Health Officer let it run for a bit) • Liquid soap in dispenser required for the bar hand sink.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Please order new chlorine bleach sanitizer test trips (all are expired). Continue to use the expired chlorine bleach sanitizer test strips until new ones arrive. • Quats test strips current.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer in bucket was too low at the time of inspection. Corrected during inspection. • Dishwasher adequately heat sanitizing at the time of inspection.
- 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): • A bit of grease/debris built up between cooking/deep frying equipment. Please clean and remove. • A bit of water noted pooled in a tile hole at preparation sinks - unsure if this was due to a leak or water spill, please monitor and take action if due to a leak. Tile hole should be repaired to not allow water to accumulate. • tap at prep sink leaking - repair. • Air duct without cover blowing air down into kitchen area where food is often stored during cooking - please provide cover to prevent dust/debris from blowing down onto food and food contact surfaces. • Gap in tile and counter where sweet and sour sauce is stored - sweet and sour spills on wall, and some drywall. Please clean and provide a smooth, easy to clean surface that can be wiped easily, such as tile, frp board or a water resistant paint/surface. • Ensure routine cleaning of the shelf where food orders are placed/microwave - some food debris and old pest control sticky trap noted. • Declutter and clean staff/servery area where personal items, maintenance items etc.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • staff not to store items in the designated hand sink. Resolved at the time of inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Half covered raw chicken wings in a bowl stored directly upon uncovered lettuce in a box - uncovered portions/heads of lettuce were discarded by staff member at the time of inspection. Corrected during inspection. Please remind staff to keep raw proteins on bottom shelves and/or stored completely separate from ready to eat food items to prevent potential contamination of ready to eat food items.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quats test strips had run out at the time of inspection/staff could not locate. Please provide on or before date noted. • Food contact surface sanitizer - bleach, test strips supplied. • Probe thermometers and thermometers supplied in units.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Please do not store boxes on the floor in the walk in cooler (please store on shelf or smooth easy to clean water resistant pallet/crate that is at least 6 inches off floor) Storing food boxes directly on floor can potentially cross contaminate surfaces if moved to a food contact surface/table, also, in the event of water/moisture/flood event, the carboard boxes can be saturated/contaminate item(s). Please correct this week and provide photo showing item completed. • A few food items (Sweet and sour, boxes in walk in) uncovered. Discussed with staff - sweet and sour covered at time of inspection. Other items (bins of produce) to be covered. NOTE: Health Officer unsure if the light bulbs in the fluorescent light ceiling ballast ( adjacent to the dishwasher) were LED or fluorescent, if LED - no action required. If fluorescent, please provide cover or bulb guards.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Maintenance item: hole in wall near drain pipe @ 3 compartment sink to be repaired. Staff advised this is work in progress. • Some baseboards in kitchen required to be reinstated (under 3 compartment sink above and along walk in cooler/freezer.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • (1) Raw meat stored above ready to eat vegetables. • (2) Several containers of uncovered food observed in the under counter coolers by the cook-line. CORRECTED DURNG INSPECTION: • (1) The meat was removed. Please ensure all raw meat is stored below/away from ready to eat food. • (2) Food items were covered. Please ensure that the food in the under counter coolers are always covered to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Expired QUAT sanitizer test strips. Chlorine test strips valid until the end of this month. Corrective Action: • Purchase new sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Sugar residue observed on the bottom shelf of the dry storage area. This is a food source for pests and can attract them to your facility. • (2) Missing ceiling tile in the food prep area. Pests can enter the facility. Corrective Actions: • (1) Clean the bottom shelves of the dry storage area. Ensure no food residue to attract pests. • (2) Install the missing ceiling tile.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Significant biofilm formed on the inside of the ice machine. Biofilm can promote the growth of bacteria that can contaminate the consumed ice. • (2) Several fluorescent lights did not have shatter proof covers. In the event that the bulbs break, glass can get into food. Corrective Action: • (1) Shut off, empty, and deep clean/sanitize the interior of the ice machine. Ensure this is done routinely to prevent biofilm formation. • (2) Install shatterproof covers under fluorescent lights throughout 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • (1) Bare wood exposed in the lower shelves of the dry storage. The top shelves were previously repaired. Wood is very absorbent and cannot be properly cleaned and sanitized. • (2) Significant water damage observed in the cupboards below the handwashing sink, next to the ice machine. Corrective Action: • (1) Refinish, repair, or replace the wood in the lower shelves where sugar and flour is stored. Ensure a non-absorbent, easy to clean material is used. • (2) Repair the cupboards under the handwashing sink.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • REPEAT INFRACTION: Large bins of cut vegetables and precooked and deep fried meat items stored at room temperature at the time of inspection. These food items must be kept at 4C or less, or, if storing small volumes of food items at room temperature during busy, peak times, temperature logs/controls need to be in place. Corrected during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Staff could not locate test strips for sanitizer. Please ensure test strips are supplied for food contact surfaces. • Accurate probe thermometer(s) required - 2x probe thermometer were not reading correct temperature when assessed against Health Officer's thermometer.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Evidence of recent pest activity in the kitchen (dish wash area and behind deep fryer was noted). Facility does use preventative pest maintenance provider, however, hard to reach areas must be kept free of grease and food debris that provide sustenance for pests. Please thoroughly clean floor and back of deep fry/grill equipment and ensure dish wash area is cleaned.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding 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): • Clean back of deep fryer equipment/floor and general area around the deep fry/grill station • Clean dishwash area • Clean back dry good storage area (raw wood shelving) where sugar has spilled. Clean under the shelving in hard to reach areas where items have accumulated, and remove the shoes stored in this area - personal items not to be stored here. • General clean in hard to reach areas
- 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.
- 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): • Large bins of cut vegetables and precooked and deep fried meat items stored at room temperature at the time of inspection. These food items must be kept at 4C or less, or, if storing small volumes of food items at room temperature during busy, peak times, temperature logs/controls need to be in place. Health Officer to email ambient (room temperature) storage Guidelines for operator should they wish to use room temperature storage of small volumes. Discussed with operator at the time of inspection - Operator to remind all staff, items moved - CDI.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer bucket with sanitizer was not supplied when Health Officer attended. The sanitizer must be made up before starting working in the kitchen, and wiping cloths to be maintained inside the bucket of sanitizer, not in the cooler. Operator made up sanitizer at the time of inspection - CDI.
- 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): • Do not store food bins/containers directly on floor - some bins and jugs of food items noted on floor in kitchen and walk in cooler. Discussed with operator at the time of inspection. • Dry good area needed sweeping/cleaning - Operator completed at the time of inspection • Floor in the storage area by the 3 compartment sink needs cleaning and sanitizing. Remove items and equipment and provide a thorough cleaning - send photo showing area has been cleaned and sanitized. • Walk in cooler condenser drain was draining from the walk in into a can (which was almost full), restore the drain line from the cooler to provide a continuous flow to drain - having a container that is full can allow the water to spill onto the floor - this is meant to go directly to drain without staff needing to monitor and dump. Repair and provide photo.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • At the time of the inspection, the walk in fridge and walk in freezer were noted to be at/over capacity - open floor space/walk in area covered by product. The capacity of the fridge and freezer needs to be increased to meet the demands of the facility. Advised by operator that they are in the process of planning for a walk in cooler/freezer expansion - provide plans ahead of works for Health Officer to approve. In the interim, ensure that food items in bins are not stored directly on floor and provide access to the walk in cooler/freezer for cleaning and staff. • CONTINUED - Health Officer at prior inspection noted that the dry good storage shelving needed painting and refinishing (as it was bare wood), advised that this is the area that will be expanded into cooler/freezer space. If the above noted expansion is not completed in timeline noted, this shelving must be repainted and refinished. • Note: Additional refrigeration should be considered in the area adjacent to wok and grill to facilitate better storage of food items during peak times, see F1.2 above regarding ambient (room temperature) storage in the interim if further refrigeration units for this area are not planned.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed: [1] Multiple food containers in walk in cooler and sliding door cooler without cover/lids [2] 2 cooked pork items cooling in container at room temperature not full 6 inches off ground ( in a food grade bucket container). Corrected During Inspection (CDI): [1] Lids and covers were added to all noted items during inspection [2] Cooked pork items were moved to cooler unit, had been cooled to room temperature and moved 6 inches off ground.
- 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.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility observed to be using both the chlorine and Quats food contact sanitizers on site. However, in kitchen area and cook line quats product is used. No quats sanitizer test strips were observed onsite, only chlorine sanitizer test strips observed. Additionally, a concentration log should be used to monitor and log concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) As discussed fluorescent light bulbs require shatterproof covers, also known as tube guards/sleeves. These guards can be found at local hardware stores. You can provide them with the make/model to determine which size would work best for your lights. 2) Observed bulk food item containers ( Flour, rice, etc) with bowls used to scoop up product, please replace bowls with scoops that have handles. This prevents possible cross-contamination risk.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): [1] Areas with surfaces not finished in a durable, easy to clean, and non-absorbent and food contact surfaces observed. The storage area for dry food items and flour were observed to be on shelves with bare wood and not sealed wood. Please seal and/or paint these surfaces to ensure they are not trapping food debris. Ensure all surfaces are designed to be durable, easy to clean, and non-absorbent. This includes the wood table near the 3 compartment sinks, either refinish or remove these items. [2] Staff had stated prep cooler had a deep cleaning and defrosted because of ice build up today, operator did not have any food items in this cooler as staff were waiting for temperatures to be ≤4°C. As noted in previous inspection, please ensure you are using this prep cooler, not moving it past the cookline, and to ensure that this prep table cooler is maintaining temperatures at all times.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) As discussed fluorescent light bulbs require shatterproof covers, also known as tube guards. These guards can be found at local hardware stores. You can provide them with the make/model to determine which size would work best for your lights. Ensure guards provided within 6 months. 2) Many of the older/broken floor tiles have been replaced. Thank you. Ensure that tiles are replaced as needed to facilitate easy cleaning/prevent grease and debris build up and prevent slipping/tripping hazards. A few tiles noted near the grease trap require replacing as discussed during inspection. Grease hade accumulated where the missing tiles were - staff cleaned at the time of inspection. 3) Bottles of cleaners/sanitizer required labelling. Corrected during inspection. RESOLVED.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): 1) Handwash station needs repair - service provider onsite at the time of inspection to repair and replace parts as needed. Please keep soap and paper towel adjacent to the station, and advise when the dispenser is working.
- 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
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Cleaning ongoing as part of facility sanitation plan. I will follow up in early January to ensure staff are being diligent in cleaning and sanitizing of the hard to reach areas. Have onsite management ensure staff are keeping up with the cleaning and sanitizing - particularly under the grill where grease and food debris builds up and under shelves and equipment in the hard to reach areas. This is to be done on a routine basis as per sanitation plan. 2) Remove or caulk the metal on the back wall as discussed- it has come loose and the space can provide potential pest harbourage area. 3) Cleaning and sanitizing under the equipment by the back sink. Discussed with staff and resolved at the time of inspection. RESOLVED. Staff also cleaned in the hard to reach areas as noted - thank you.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Water leak in ceiling noted above the line cook/ front food preparation area - advised that building and owner have been notified. As per F1.7 above, ensure that all food and food contact surfaces are protected from water leak contamination. Advise when the leak has been repaired. Ensure all areas where water has reached are thoroughly cleaned and sanitized. Once the leak has stopped, care should be taken to remediate all wet surfaces above the light fixtures to prevent mould growth and potential contamination. Observations from prior inspection: Note: Significant cleaning and sanitizing of kitchen has been undertaken - all noted items from prior inspection have been resolved. Thank you.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Large bins/containers of potentially hazardous food items stored out at room temperature in front of the grill/preparation area. Items noted: deep fried prawns/deep fried pork, sliced chicken, cut vegetables etc. These items cannot be stored at room temperature. Staff to keep items inside of cooler until they are needed for cooking. Note: front preparation cooler was removed. Adequate refrigeration required for the operations and safe food handling. Staff moved food items during inspection to the walk in cooler. Failure to maintain potentially hazardous foods at safe temperatures may require discarding or further actions if noted in the future. Facility does not have written onsite procedures following BCCDC ambient temperature storage guidelines.
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Chlorine sanitizing dishwasher was not maintaining prime (0ppm sanitizer) at the time of inspection and dishwasher washes food contact surfaces that handle both raw proteins and ready to eat food items and food contact utensils for customer service. Dishwasher not to be used to sanitize - wash only and use manual dishwashing for the sanitizing part - 1oz per gallon of water in the deep sink.
- 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): 1) Sanitizer strips do not measure the appropriate levels of chlorine sanitizer. The test strips onsite only measure to 10ppm, and the dishwasher must be verified to be at least 50ppm. Purchase test strips that monitor the correct levels of sanitizer. ICS Clean in Kamloops sells chlorine sanitizer test strips or use your own supplier.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) See 1.7 above for information. Do not use the dishwasher for sanitizing until it can maintain +50ppm sanitizer solution. This is a repeat infraction. Failure to comply may result in enforcement action should this continue to be an issue onsite. The dishwasher can be used to wash/rinse, then use the deep pot sink to sanitize dishes/equipment and utensils at 1oz bleach per gallon for 2 minute immersion and
- 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): 1) Cleaning and sanitizing in the hard to reach areas to be undertaken. Timeline noted above July 5h The following to be completed for next routine inspection - on or before October 1st, 2019. 2) Floor tiles that have broken/missing to be replace to facilitate cleaning of floors. 3) Grease trap cover to be repaired so that it is flush and even with the floor. The edge currently sticks out and can present a tripping hazard.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Premises to reconfigure the prep coolers to the original location in front of the grill/deep fry area to ensure staff are using the prep coolers to store potentially hazardous food items. Using the front preparation table with items in bins for storage instead of using a preparation cooler at <4C is not an acceptable method for large volume of potentially hazardous food items. Preparation coolers/refrigeration to be restored to grill area to ensure adequate protection of potentially hazardous food items.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Sauce not held > 60 deg C at the time of inspection. Staff took the sauce out of the warming unit, reheated > 74 deg C then placed in the warmer. Health Officer confirmed after that the sauce being held > 60 deg C at the time of inspection. Corrected during inspection. Coolers/PHFs less than 4 deg C at the time of inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Staff unable to locate probe thermometer for checking rice/sauce and cooked foods. Provide a probe thermometer by date noted above.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher is currently not sanitizing - 0ppm sanitizer solution noted after 4 runs of the dishwasher. Have the dishwasher repaired by date noted above. Note: staff can use the dishwasher to clean items, but all utensils/food contact equipment/dishes etc must be sanitized after in the sinks using a 200ppm bleach solution for 2 minutes full submersion of dishes and equipment and allowed to air dry.
- F2.3A Mechanical dishwasher/glasswasher 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): 1) Do not store food bins on the floor in the walk in cooler. 2) 2x fridge equipment to be repaired as per discussion with owner. 3) Continued cleaning in all hard to reach areas to remove food debris and items - Under grills and equipment and back sink area where the preparation table is. 4) Uncovered food items directly under open ceiling vent - covered and RESOLVED at the time of inspection.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Ensure logs are kept for all hot holding - sauces. 2) Audit cooking logs to be maintained.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1) Ongoing cleaning and maintenance to be performed. Signs of activity between the grills along the floor noted. Further cleaning of this area required to remove food for the pests.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher was being maintained/repaired at the time of inspection. Before EHO left it was maintaining sanitizer.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not store foods uncovered in the walk in (it is ok to leave items uncovered for cooling as long as they are protected from contamination during the cooling process). Bins of deep fried pork were stored uncovered with other bins directly on top of the food. This can introduce contamination if the bottoms of the bins are dirty. This was resolved at the time of inspection, however, remind staff verbally about proper storage practices.
- F2.4A - The operator must ensure that all food, supplies and equipment 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): 1) Thank you for the efforts in cleaning, however, as noted during our telephone conversation during the inspection, further cleaning required as there was still food debris and grease in certain areas between the grill station, and pest activity was noted during the inspection. Please have your contractor undertake a thorough cleaning of the equipment in this area and have staff clean as best as possible and ensure daily cleaning of this area to prevent build up of food/grease which can contribute to pest harbourage. 2) Provide fluorescent light sleeves/covers for the bulbs that are exposed/uncovered.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
5 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1) Pest activity observed at the time of inspection. Traps observed to have pests/pest activity noted near the dishwasher. Discussed remediation with operator. EHO to discuss further with pest control company.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher was not maintaining prime at the time of inspection. Health Officer corrected the noted infraction and sanitizer observed at > 50ppm. Please ensure that staff are checking and logging the dishwasher concentration daily.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Ensure a thorough cleaning of floors/shelves/walls is undertaken. Food debris/grease build up under equipment and hard to reach areas. Deep cleaning will help to control any pest issues as it will limit potential food/nutrition for pests. Ensuring routine cleaning and sanitizing is undertaken often so that grease and food debris does not accumulate, this will help to maintain the facility in good sanitary order.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handwash sink was out of paper towel. Resolved at the time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) ensure staff are continuing to log sanitizer concentration - dishwasher was not maintaining 50ppm sanitizing solution at the time of inspection.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher was low on sanitizer - 0ppm chlorine during inspection. A new bottle of sanitizer was provided and machine was primed and 50ppm was maintained by dishwasher. RESOLVED 2) Staff did not have sanitizer in bucket at time of inspection. Staff made up during the inspection and verified concentration with test strips. Ensure the bucket of sanitizer is kept at each food preparation station with wipe cloths. RESOLVED. Ensure that staff are checking the sanitizer in the dishwasher at least 1x daily. 50ppm required. Sanitizer in buckets with wipe cloths should be made up fresh and changed every 2-4 hours or when the sanitizer is low. I will check sanitizer in buckets/concentration next week during follow up. 100-200ppm active bleach solution required. If spray bottles of sanitizer are used, they should be filled fresh daily and verified to ensure concentration. 100-200ppm in spray bottles.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not store bins of food on top of each other without lids. Storing bins directly on top of uncovered bins has the potential to contaminate food in the bottom bin. Discussed during inspection and staff covered the food items/bins. Chemicals/cleaners are stored in separate area from food items. Chemicals/cleaners are stored in labelled containers to identify contents. Food items stored in a manner that prevents contamination in coolers/freezers/shelves (with the exception of the bins of food noted above, which was corrected during inspection).
- F2.4A - The operator must ensure that all food, supplies and equipment 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): 1) Clean between the cooking equipment (back of equipment has food debris and grease build up and grease build up on floor under Wok/grill). 2) Clean and sanitize the hard to reach areas where grease/food have accumulated. For example: front preparation area across from wok, under the grease trap/floor lid, floor/wall in dishpit area. 3) Provide covers for the fluorescent light fixtures without covers. If original covers cannot be located, fluorescent light sleeves, also know as tube guards can be purchased at home depot/hardware stores in town.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handwash station paper was jammed - corrected during inspection. RESOLVED.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Have staff keep hot holding logs for the rice warmer and other hot held items (such as sweet and sour sauce/sweet and sour pork). Have them start this week and I will check the logs next week when I return to follow up.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer bleaching test strips (too strong)- ensure staff make it up to 100-200ppm max. Discussed, ensure staff resolve today. 2) Ensure utensils are washed and sanitized every 2-4 hours. (Such as the tongs for the dumplings). Discussed, ensure staff resolve today. 3) Do not store knives between the wooden cutting board and the work surface - use the knife racks or drawers. I will follow up on the above noted items on March 1, 2017 Notes: Dishwasher sanitizing at 50ppm.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Clean in the hard to reach areas of the coolers and under equipment - food debris and grease has accumulated. If needed, contact external company to help degrease the areas that require it.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Add temperature logs for the hot held items (ie: rice in cooker/warmer). I will check the logs onsite March 1, 2017 Food safety information posted in the kitchen.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not reaching 50ppm at end of cycle - This is a repeat code. The lines were found to have been switched, EHO primed the washer and it was maintaining 50ppm at time of inspection. As this is a repeat code, failure to maintain the dishwasher sanitizer concentration in the future may result in enforcement action, such as ticketing or orders. Further information and requirements on this found below in question 18. Further, do not store dishwash racks on the floor under the dishwasher - it was noted that there was drain liquid on the floor directly in contact with the dish racks, this subjects the racks to contamination. Store off the floor immediately.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floors in hard to reach areas are still caked with grease and debris. EHO was able to scrape the debris off with some work and elbow grease. Staff and or an external cleaning company must clean and sanitize in all hard to reach areas where grease and food debris has built up - under all cooking equipment, food preparation tables, coolers and dish pit area. Do not just clean around these areas but under. Equipment and supplies may need to be moved to complete. Debris has built up on ceiling in areas as well. The level of grime build up in some areas is at unacceptable levels. EHO noted that the vent company is scheduled to come in and clean in January. EHO will give until the end of January for a very, very thorough clean. If the vent company does not clean in areas not covered by the vents, then staff and or an external company must clean these hard to reach areas. Failure to comply by February 1st may result in an order or enforcement action. EHO would like to see the kitchen directly after it is cleaned (within a few days), so contact me when an extremely thorough cleaning job has been completed. Light covers provided.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher was not reaching 50ppm when EHO checked it. Last inspection, dishwasher was not maintaining 50ppm. either. Repeat violations may be subject to enforcement action. Ensuring that the dishwasher is maintaining a minimum sanitizing residual is extremely important to ensure that food contact/customer contact surfaces are cleaned and sanitized. EHO is requiring staff to test and record the final sanitizer rinse 1x daily. If sanitizer is not being maintained, staff must troubleshoot/call for repairs and note this on the logs. Dishwasher not to be used if it is not maintaining 50ppm sanitizer, if this occurs, you must switch to manual wash/rinse/sanitize. Provide EHO a copy of the logs on December 8th showing that staff have checked it 1x daily.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher not maintaining chlorine residual - could be due to low product/loss of prime. Service provider called to fix issues. If dishes need to be done in the interim, switch to manual 3 comp method. Provide receipt/confirmation from repair man that the dishwasher is providing at least 50ppm free chlorine. EHO left test strips. Have staff confirm 1x daily that dishwasher is maintaining 50ppm. Recommend keeping written logs. 2) Ensure that the knives are not stored between the chopping block and shelf. Contaminants can drip down between. Resolved. Note: Bleach sanitizer at 200ppm.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Thorough cleaning of kitchen required in hard to reach areas. Under shelves/equipment and dish pit area. Grease and food debris to be removed. 2) Light covers required for fluorescent lights that have missing covers. If the covers cannot be located/purchased, local home hardware stores often sell fluorescent sleeves that can be slid over the bulbs. One month for completion of the above.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Poster located during inspection. Binder copy provided during inspection. Resolved.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provided during inspection. Resolved.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): The temperatures for the salad cooler and the cooler next to the line cooler were 8 degrees C at the time of inspection. Foods were moved to alternate coolers until coolers are monitored and if necessary serviced to ensure temperature of potentially hazardous foods are maintained at 4 degrees C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?