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Moon Wok Chinese Restaurant - Valleyview

4-111 Oriole Rd Kamloops BC V2C 4A5 · Restaurant - Food Service

9 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Rear door of the facility was propped open. This can allow for the entry of pests. This door must remain closed, or a screen door can be added that protects against the entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping cloths observed stored on work tops. Cloths were moved to sanitizing solution. (CDI)
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wooden work surfaces are worn and no longer impervious. This makes it difficult to clean and sanitize. Corrective Action: Have the wooden surfaces resurfaced and resealed so they are smooth, impervious, and cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Container of noodles labeled April 22 and measured at 18°C found in the kitchen. Unable to confirm if date was recorded incorrectly and noodles were discarded immediately.
      • 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.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Operator was unable to confirm the supplier of the desserts that are served on site. Information regarding the source of these products must be confirmed.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Can opener exhibited a build up of of food and debris on the base and blade. Kitchen employee cleaned and sanitized the can opener during the inspection • High temperature dishwasher was operating at an acceptable temperature. Temperature measured at 72.6°C at plate. • Chlorine and Quats sanitizers were measured at acceptable concentrations.
      • 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): • Wiping cloths were observed stored on counter tops and not in sanitizing solution. All wiping cloths must be stored in a container of sanitizing solution when not in use to prevent the growth of harmful microorganisms. • Food in the freezer was stored directly on the floor. All food products must be stored on shelving at least 15cm (6") off the floor to protect from contamination and facilitate cleaning. Operator indicated they will place milk crates in the freezer to store food on, and crates will be regularly cleaned and sanitized. • Sides and hard to reach areas of the deep fryer and cookline have a build up of grease and food debris. Operator indicates the gas line must be disconnected to carry out this type of cleaning. This task should be added to the regular sanitation schedule to prevent the build up of grease and food debris which can attract pests and increase risk of contamination of food products.
      • 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.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Purchase a dishwasher safe thermometer to monitor the rinse water temperature of the high-temperature mechanical dishwasher. The temperature gauge on the machine is hard to read and is not reliable.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  4. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): • The internal temperature of food must be verified using probe thermometers. Particularly when cooking animal based proteins that are thick and take longer for the center to reach minimum cooking temperatures. This was discussed with staff at the time of inspection.
      • 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): • Potentially hazardous food was stored at ambient temperature with a time stamp of 11 am. Items included egg yolks, cooked animal-based protein, and fresh garlic in oil. Potentially hazardous food must be stored at either ≤4°C or hot held at ≥60°C. The temperature range of 4-60°C (the danger zone) is ideal for the growth of disease causing bacteria and viruses. Pathogens that produce toxins cannot be destroyed even when the food is reheated. CORRECTED DURING INSPECTION: • All potentially hazardous food that were stored at room temperate for >4 hours were discarded by the operator. You must educate staff on proper temperature control of food. If time is used as a control measure, proper monitoring is required. Food should not be stored at room temperature for more than 2-4 hours.
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Improper hand hygiene observed at the time of inspection. Staff observed handling raw meat and touching other surfaces without handwashing in-between. High-risk of cross-contamination. This matter was discussed with the operator.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Broken tile along the baseboard observed under the dishwashing station. This can allow for the entry of pests into the facility. • (2) Excess equipment stored on the floor in the back hallways. This prevents adequate cleaning and monitoring of potential pest activities. Corrective Actions: • (1) Repair the broken tile along the baseboard. • (2) Ensure all boxes and equipment are stored ≥6 inches above the floor (as requested in the past). Below the shelves and equipment MUST remain accessible for cleaning and monitoring of rodent 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • REPEAT INFRACTION: Meat was observed thawing without any bags/containers in the 3-compartment prep sink under cold running water, contaminating the sink and surrounding environment. Chicken was observed defrosting in the middle compartment. The juices from meat/chicken/seafood/fish MUST NOT combine as different pathogens may be present in each type of animal based protein. Corrective action: • Thaw meat in original packaging under cold running water in the 3-compartment sink. Directly empty the contents of the bag into a food-grade container that can be washed/rinsed/sanitized. Ensure raw proteins are contained in a manner that juices are not dripping onto the floor and cross-contaminating other surfaces.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperatures documented on cooling and temperature logs must accurately represent the time at which temperature recordings were collected by staff and not what the legislative requirements are. Staff must initial the logs and be kept accountable for any misinformation. Refer to F1.3 above for more information.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation logs of the sanitizer solution concentration and dishwasher rinse temperature must be logged daily and available for review of the EHO upon request.
  5. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Several containers of uncovered food observed in the under counter coolers by the cook-line. Exposed food is at risk of contamination. Corrected During Inspection (CDI): • Cover all food by food grade wrap or lids. Ensure no food is exposed to environmental contaminants.
      • 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): • Expired QUAT Sanitizer strips. This is required to ensure appropriate sanitizing concentrations. Corrective actions: • Ensure test strips are available on site.
      • 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] Numerous boxes/equipment/containers stored on the floor in dry storage area. These conditions prevent adequate cleaning of floors and monitoring of pest activities. • [2] Dust and food debris build-up observed under dry storage shelves and other hard to reach areas. These conditions may attract pests into the facility. Corrective actions: • [1] Ensure everything is stored ≥6 inches above the floor. • [2] Deep clean the floor under the dry storage shelves. Ensure routine cleaning of all hard-to-reach areas.
      • 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): • [1] Sanitizers placed in the bar and the kitchen were measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. • [2] Missing sanitizing step of the 3-compartment sink after use in clean in place procedure. Washing with detergent is not sufficient in destroying disease-causing bacteria and viruses. Corrective actions: • [1] CDI: Ensure the sanitizer dispenser is properly dispensing sanitizer and a minimum of 200 ppm concentration is measured in the sanitizing solution. Ensure sanitizers are changed every 2 hours and accessible for frequent use by staff. • [2] Operator was reminded of the 1) wash 2) rinse 3) sanitize and 4) air dry steps of clean in place equipment (i.e., 3-compartment sink). Use a sanitizer solution of 100 ppm chlorine (1/2 teaspoon bleach / 1L of water). • Note: Maintain the temperature log for the dishwasher and regularly monitor the maximum temperature at the plate level.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • Meat was observed thawing without any bags/containers in the 3-compartment sink filled with cold water, contaminating the sink. The hose attached to tap was observed immersed in meat contaminated water. **This practice of thawing of foods may lead to cross-contamination if sink is not sanitized properly. Immersed hose in meat contaminated water create the risk of cross-contamination and back flow of contaminated water. Also, meat contaminated water may spill into the food contact surfaces, leading to food contamination. Corrective actions: • Thaw meat in original packaging under cold running water in 3-compartment sink. Ensure hose is not immersed in meat contaminated water and an air gap is present.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • [1] Cooking equipment (i.e. wok) were observed sitting under the handwashing sink in the staff washroom. These conditions may subject to contamination of equipment, leading to consumer illness. • [2] Wire mesh used for refining flour was observed broken. Broken wires create the risk of physical contamination of food. • [3] Cutting boards were observed rough. The rough surfaces may allow for food to get stuck and prevent adequate cleaning/sanitizing. Corrective actions: • [1] CDI: Operator removed the wok from the staff washroom. Ensure equipment and utensils are stored in a sanitary manner. • [2] CDI: Wire mesh was discarded by operator. Ensure utensils must be maintained in a good working order to ensure the sanitary handling of food. • [3] Replace or resurface cutting boards. Ensure cutting board surface is smooth and maintained in a sanitary order.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Previous noted infraction that is still outstanding. Bleach and water was being used for sanitizing food contact surfaces. No test strips on premise to use to verify concentrations. Operator to purchase test strips to verify concentrations of bleach when being used to sanitize food contact surfaces. Some sanitize testing strips provided to verify at time of inspection. Corrective Action: • Purchase new sanitizer testing strips for the facility. Ensure staff are using to verify sanitizer concentration is at appropriate levels.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back receiving door was observed to be closed in a way that can potentially cause the door to not seal entirely or properly. This can cause possible pest entry into the facility. Corrective Actions: • Ensure that this receiving door is repaired or replaced to allow it to seal and not allow possible pest entry into the facility. Weather stripping might also need to be replaced for this.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer and test strips to be available at all times • Corrected During Inspection (CDI): Operator did have sanitizer buckets, when measured it was over 200 ppm range. These were reformulated and re-measured to be 200 ppm. Operator instructed to order more sanitizer testing strips. At the time of inspection some testing strips were provided to ensure compliance.
      • 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): Some of these issues were also noted in previous inspections and were re-observed in this recent inspection. See observations below. Ensure staff are trained to prevent these infractions from re-occurring. • [1] Boxes stored on floor at back door. This is not only a tripping hazard in a kitchen but prevents proper cleaning and can also harbor pests. After deliveries boxes must be removed from floor and taken to recycling. Asked staff to remove boxes and staff told inspector they will later. • [2] Buildup of grease and dust in the back cooking line area. Grease needs to be cleaned up as it is a source of food for pests. • [3] All chemicals must be labelled. For the sanitizer buckets the solutions must be labelled with contents. This prevents chemical contamination and dangerous mixing of chemicals. • [4] Walk in cooler and prep table cooler had many uncovered foods (meats and vegetables). All bowls and buckets in fridge must be covered unless being actively in the cooling process. Plastic wrap or lids must be used. This was Corrected During Inspection (CDI) and the observed the coolers now had covered food items. • [5] Larger cardboard box with egg cartons were observed above possible Ready to Eat (RTE) food items and other potentially hazardous food items (PHFs). These must be moved to a lower shelf in the cooler away from RTE food items and other PHFs. This is done to prevent any possible cross contamination if the eggs were to break. Corrective Actions: • [1] Remove the extra boxes from facility. This needs to be done regularly. • [2] Clean the build up of dust and grease in the vent grates of the cookline. This must be part of regular cleaning schedule. • [3] Label the sanitizer solutions with a label saying sanitizer, if needed also label in other language for staff. • [5] Move the box of eggs to lower shelf away from RTE and other PHF items.
      • 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.
  7. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Hand wash sink was blocked during inspection with items from kitchen. During the inspection it was noted that not one staff member washed their hands in hand washing sink, but one staff member did use the dish sink but there was no hand soap and paper towel to use at dish sink.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • No sanitized cloths were being used in the kitchen until inspector required staff to make some and use on food contact surfaces. Dry dirty cloths were found on kitchen surfaces with no sanitizer spray or sanitizer bucket with clean cloths were being used in the kitchen during inspection.
      • 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): • Bleach and water was being used for sanitizing food contact surfaces. No test strips on premise to use to verify concentrations. Operator to purchase test strips to verify concentrations of bleach when being used to sanitize food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Cutting boards on premise were severely frayed and had many deep cuts. New cutting boards needed to ensure the sanitation ability or to prevent small plastic fragments from being released into the food. • Boxes stored on floor at back door. This is not only a tripping hazard in a kitchen but prevents proper cleaning and can also harbor pests. After deliveries boxes must be removed from floor and taken to recycling. Asked staff to remove boxes and staff told inspector they will later. • During inspection, no sanitizer spray or sanitized cloth bucket was available. Dry, dirty cloths were found in the kitchen. Staff made chlorine/water sanitizer in unlabeled stainless steel bowl during inspection. There must be sanitized cloths available in labeled bucket used for sanitized cloths only available at all times or labelled spray bottle used with clean cloth to sanitize and clean food contact surfaces while using the kitchen. Bleach solution must be verified by staff with test strips. • Excess buildup of grease under stove and deep fryer, as well as vent hoods in the kitchen. Grease needs to be cleaned up as it is a source of food for pests. Excess water was dripping from vent hood in kitchen onto floor and close to dripping onto table with sauces next to stove. Please clean vents to ensure adequate flow of air that prevents water from dripping onto floor and food. No condensation should be dripping from anywhere near food or food contact surfaces. • Inspector asked staff to make sanitizing solution for wiping cloths during inspection. Staff found stainless steel kitchen bowl and manually poured chlorine into bucket with water. Bowl was unlabeled. A Labeled bucket must be used when storing chemical that can be used for sanitized cloths only. Chlorine concentration in bowl read 300ppm. Staff need to use test strips to verify concentration. • Walk in cooler had many uncovered foods (meats and vegetables). All bowls and buckets in fridge must be covered unless being actively in the cooling process. Plastic wrap or lids must be used. • Bucket of sauce being drained into another bucket of sauce beside stove in kitchen on the floor. All food must be stored off the floor to prevent contamination as well as not to mix old with new foods and sauces.
      • 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.
      • F2.5D 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Pertains as well to F2.5 with the cutting boards being severely frayed.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash station was being blocked off by garbage, boxes of bottles, and a stack of buckets when inspector want to wash hands. Hand wash station must remain accessible at all times in order to have staff wash their hands. Staff moved garbage and buckets out of the way during inspection for easier access to hand wash station.
      • F2.7E Handwashing stations must remain accessible at all times.
  8. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • The rice bags in the second kitchen storage area were observed at the bottom layer of the shelf, but did not achieve the height of 6 inches (15 cm). The operator mentioned that they had shelf for rice bags. They removed the shelf due to the weight of huge amount of rice bags causing shelf damaged. Ensure the rice bags are off floor 6 inches to prevent contamination.
      • 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): • Different sanitizer has different strips. Please purchase test strips for Quats based sanitizer.
      • 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): • Quats based sanitizer in spray bottle used for food contact surfaces was measured at above 500 ppm. The server diluted the solution immediately to the required concentration. High concentration of sanitizer results in the effectiveness of solution and safety hazard. Ensure that Quats based sanitizer solution is at 200 ppm for food contact surfaces. • Chlorine sanitizer solution used for soaking wiping cloths was observed at 25 ppm. The server re-diluted a new chlorine sanitizer solution right away. Low concentration resulting the survival of microorganisms. Make sure that the chlorine sanitizer solution is at 200 ppm for food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    0 infractions