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Mr Ho Wonton House

6731 Kingsway, Burnaby · Restaurant

30 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): DIshwasher only achieving 59 deg C after rinse cycle
      • Corrective Action(s): 1) Staff can only use dishwasher to remove food debris during the wash cycle
      • 2) Fill one of the 2 compartment sinks with bleach and water (100 ppm chlorine, 1/2 tsp bleach per 1 liter of water)
      • 3) All dishes must be submersed into the bleach water solution and then air dried.
      • This is only allowed for a temporary 1 day fix.
      • Follow up inspection to be conducted tomorrow.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area needs to be thoroughly cleaned - clean underneath shelving and remove all dropped food/debris. Replace sticky traps with new ones
      • Corrective Action(s): Clean above mentioned areas thoroughly.
      • Correct by: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher requires repair
      • Corrective Action(s): Follow up to be conducted to verify dishwasher has been repaired.
      • Must be able to reach internal temperature of 71 deg C after rinse cycle.
      • Manager had called for repair person at time of inspection.
      • Correct by; immediately.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered deep fried pork in prep cooler
      • Corrective Action(s): Cover food items in your coolers to protect them from contamination.
      • Correct by: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in kitchen and some in dining area entrance to kitchen
      • Corrective Action(s): Ensure doors are kept closed and surfaces are consistently wiped down and sanitized
      • Correct by: Today and ongoing
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fumehood has some buildup of grease and is due for servicing.
      • Corrective Action(s): Get fumehood serviced as discussed.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) bag of onion and box of potatoes left on floor of dry storage room
      • 2) Various plastic bags filled with frozen meats left on floor of walk in freezer
      • Corrective Action(s): Do not store foods on the floor, keep them on the shelves and off the floor
      • Correct by: immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed in dry storage room underneath the wire shelving rack as shown to staff member on site
      • Corrective Action(s): 1) remove droppings
      • 2) Clean/sanitize affected areas
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Metal shelves with dishes on them in the kitchen (across the cooking line and in the middle of the kitchen) had buildup of debris
      • 2) Dry storage room has box of old rusty knives not being used
      • 3) Dishwashing area has dirty old cutitng board not being used
      • Various items throughout kitchen that are old/not being used are not being discarded
      • Corrective Action(s): Discard items not being used for kitchen operation and also clean kitchen (including above mentioned areas) thoroughly
      • Correct by: today
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizing solution was not prepared yet but staff had already been cooking/prepping food.
      • Corrective Action(s): Ensure that bleach water solution is prepared as soon as staff are in the kitchen so they can sanitize surfaces before/during/after food prep and food handling
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered foods (deep fried prawns, vegetables, etc) throughout walk in cooler and in other coolers were not covered
      • Corrective Action(s): Cover food items to protect them from contamination or from debris in the racks above them.
      • Correct by: Today
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed in the front bar area underneath counter as shown to manager
      • Corrective Action(s): Remove droppings and sanitize affected area.
      • Corect by: Today
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several bins of cooked egg noodles were cooling at start of inspection. Staff began to transfer bins into the cooler before the temperature reached 20C with one measuring 43C.
      • Corrective Action(s): Discussed proper cooling with staff. Cooked foods must cool down to 20C within 2 hours BEFORE storing in the cooler. Use a thermometer to verify. Spread noodles into even smaller portions to speed up cooling.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in the 2 door prep cooler measured above 4C. Probed overnight item (half a bbq duck) measured to be 7.6C. There were 6 containers of cooked wontons, temperatures ranging from 7-9C.
      • Corrective Action(s): Staff moved all items into the reach in cooler. Do not store anything inside this cooler until it has been serviced and can maintain 4C or colder at all times.
      • Discussed properly cooling down wontons under COLD water before storing in the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert of bbq pork stored in the hot holding unit measured below 60C, the insert was not properly fitted into the hot holding unit. The food was varying temperatures - bottom of the insert measured 56C, top of the insert measured 31C.
      • Corrective Action(s): Staff refitted the insert so that it fits all the way in. Discussed with staff - do not overfill the insert. This ensures the entire insert can be held at the same temperature.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink by prep sinks was obstructed at start of inspection, strainer baskets were stored inside the basin.
      • Corrective Action(s): Staff removed baskets. All handwash stations must be FREE of obstructions at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One sink basin of squid was thawing without running water.
      • Corrective Action(s): Turn on running cold water up until the point of use. Do not turn off the water early.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Cook line - vent hood filters above the deep frying and wonton section has significant grease accumulation.
      • > Under the cook line - grease accumulation under and around the deep fryer.
      • > Dry storage room - droppings around the hot water tank and under the dry storage racks.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Filters can be removed and put through the dishwasher at the end of the day.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 door prep cooler is unable to maintain a temperature of 4C or colder. Air temperature at the time of inspection was 7.9C.
      • Corrective Action(s): Service cooler as soon as possible. All potentially hazardous foods have been moved to another cooler.
      • Date to be corrected by: October 31, 2024
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bag of nuts stored uncovered inside the dry storage room.
      • Corrective Action(s): Store all dry foods inside bins with tight fitting lids.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap at the bottom of the emergency exit door.
      • Corrective Action(s): Install door sweep, as per Pest Control summary report. Submit the latest pest control summary report (May 2023) to the health inspector.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation (CORRECTED DURING INSPECTION): Missing working thermometer inside the undercounter cooler (by the side door).
      • Corrective Action(s): Staff placed a thermometer inside the noted cooler.
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of water noted within hand sink basin.
      • Corrective Action(s): Handwashing stations are for handwashing ONLY.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Raw meat stored on top of cooked meat in walk-in cooler.
      • 2) Bucket of meat stored directly on the ground.
      • 3) Spring rolls prepped on staff lunch table by bar area.
      • Corrective Action(s):
      • 1) Raw meats must be stored under and away from ready to eat foods.
      • 2) Do not prepare any food directly on the ground.
      • 3) Do not prep spring rolls in this area as it is not meant as a food prep area.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted along bar.
      • Corrective Action(s):
      • Clean and sanitize areas with droppings.
      • Note: Cockroach situation is much improved; no cockroaches noted at time of inspection; pest report notes no cockroaches either. Continue cleaning frequency.
      • Note: Be vigilant for rodents as renovations are occuring nearby.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Cha shu pork in hot hold unit probed 34 deg.C
      • Operator said he cooled the pork to room temperature to place in cooler, but needed more for service so instead placed into hot hold unit.
      • Corrective Action: Pork reheated to 74 deg.C before placing in hot hold.
      • Do not use hot hold units to reheat food. food must be cooked to at least 74 deg.C and then placed in warmers while still hot
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Large can of bulls head sauce stored opened in dry storage area
      • 2) Large can of opened black bean sauce stored in dry storage area
      • Corrective Actions: Items discarded.
      • Check labels for storage requirements. Both canned sauces state to refrigerate after opening
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • Operator observed washing hands using wok station faucet.
      • Corrective Action: Do not use wok faucet for handwashing
      • All handwashing must be done using soap and dried with paper towel at a designated handwash sink
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Sacks of onion stored directly on floor
      • 2) multiple foods stored uncovered in coolers (shrimp shells, dried fish)
      • 3) Scale covered in flour stored in dry storage above uncovered food
      • 4) Raw shrimp stored in uncovered metal bowl in walkin cooler above noodles
      • 6) Staff observed washing rice in dish pit
      • 7) Rice scoops stored in stagnant water
      • Corrective Actions: Store all food items at least 15cm off the ground in food safe containers with lids. Do not store raw meat above ready to eat items. Wash rice in prep sink, not in dish pit. Store scoops in ice water and clean every 4 hours
      • Corrective Action(s):
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Cockroach infestation is ongoing issue.
      • 1) 3 cockroaches caught in sticky trap on top of the counter next to hot hold unit
      • 2) Dead cockroach behind cooking line
      • 3) Live adult cockroach under dish pit.
      • Corrective Actions: Continue cleaning and putting out traps. Although infestation has improved it is still an ongoing issue.
      • Corrective Action(s):
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Some food and grease behind the cookline.
      • Corrective Action: Clean areas behind equipment regularly to remove potential food sources for pest.
      • Corrective Action(s):
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Wiping cloths not stored in sanitizer when not in use.
      • 2) Rice scoops stored in room temperature water.
      • Corrective Action(s):
      • 1) Cloths must be stored in sanitizer when not in use.
      • 2) Rice scoops must be stored in ice water. The scoop and container must be cleaned and sanitized every four hours.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Strainer basket noted in handsink.
      • Corrective Action(s): Handsinks are for handwashing only. Do not use for any other purpose.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to leave bathroom and head for cookline on opposite side of kitchen from the bathroom.
      • Corrective Action(s): Staff was notified and went to wash hands.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Foods uncovered in the walk-in cooler
      • 2) Chicken breasts thawed in cold running water in compartment next to cooked meat being cooled in running water.
      • 3) Staff member cutting raw chicken breasts was prepping the cooling cooked meats.
      • Corrective Action(s):
      • 1) Cover all foods when not in use
      • 2) Water splashing off the chicken breasts may contaminate the cooked chicken in the next compartment. Have some separation between the two.
      • 3) Staff must not jump between these two tasks as the risk of contamination is high.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1) Live cockroaches noted underneath cookline
      • 2) Cockroaches noted on glue trap by bar sink
      • 3) Cockroach carcasses noted in light fixture of women's bathroom
      • Corrective Action(s): Clean and sanitize the entire restaurant.
      • Latest pest report from yesterday noted cockroaches and previous reports have recommended deep cleaning in restaurant to eliminate food for cockroaches.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted throughout the kitchen.
      • Corrective Action(s): Clean and sanitize kitchen to eliminate food for cockroaches, especially beneath, between and behind equipment.
      • Violation Score: 15
  14. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water.
      • Corrective Action(s): Store rice scoop in clean dry container. Container and scoop must be washed, rinsed and sanitized every four hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spring rolls prepped in bar area.
      • Corrective Action(s): Do not prep spring rolls in this area as it is not a designated food prep area (ex. no easily accessible handwashing station).
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mould inside.
      • Corrective Action(s): Clean and sanitize ice machine.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Bleach sanitizer not available throughout kitchen.
      • 2) Rice scoops stored in room temperature water.
      • Corrective Action(s):
      • 1) Bleach sanitizer made at time of inspection, measured 200ppm. Ensure that it is available at all times.
      • 2) Rice scoops must be stored in ice water. Ice water must be changed out every four hours, and rice scoop and container must be washed, rinsed and sanitized.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ Pork in hot holder internal temperature at 40.4 deg C and there in excess of >2 hours
      • NOTE: repeat infraction cited in routine on April 17, 2019 (Order issued), routine on January 28, 2019. Ticket #AH29459246 issued as attached
      • Corrective Action(s): Discarded BBQ Pork.
      • Maintain hot held foods at or above >60 deg C / 140 deg F
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleavers observed stored in unsanitary areas between appliances:
      • NOTE: repeat infraction cited on routine April 17, 2019 inspection (Order issued) -ticket #AH29459246 issued as attached
      • Corrective Action(s): Do not store utensils in unsanitary areas -use for example your magnetic wall strip or clean washable containers for storage
      • Dishwash cleavers
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Double stacking of foods without a barrier inbetween observed for cut onions, fish fillets
      • -Processing of the raw shrimp in the dishpit area next to the dirty dishes observed
      • Corrective Action(s): -discarded double stacked foods
      • -Do not process foods in the dishpit area
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Dry storage room has food debris under shelves
      • -Floor area under the wok cooking line is grease laiden -pots and pans stored there
      • Corrective Action(s): Clean and disinfect floors
      • Remove all equipment from underneath the wok cooking line to facilitate cleaning underneath
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Storage of empty containers at dishpit area
      • Corrective Action(s): Remove all the excess containers there -this is a high traffic area for dirty dishes
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed worker break down cardboard boxes outside then come in the kitchen for food preparation without handwashing
      • Corrective Action(s): Handwash after each contamination point:
      • Discard gloves
      • Wash hands
      • put new gloves on
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Rice spatula in water (in-use utensil) changed with a new one every few hours -water is stagnant
      • -Double stacking of bowls observed in 2-door display in kitchen and Walk-in cooler
      • Corrective Action(s): -Maintain ice in the in-use utensils for the rice
      • -Do not double stack foods without a lid/barrier inbetween
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/grease observed under cooking line woks
      • Corrective Action(s): Degrease, clean and disinfect NIGHTLY
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleaver/knife holder above chopping block is food laiden
      • Corrective Action(s): Clean and sanitize the holder regularly -the holder should be quick release
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Dry foods are being stored and cooked (2 rice cookers) in the hot water tank room next to and amongst cleaning equipment such as brooms, ice shovels
      • 2. Raw meats, seafoods, shelled eggs being stored above cooked foods in the Walk-in cooler and kitchen 2-door display fridge
      • 3. Double stacking of foods observed without a barrier inbetween
      • Corrective Action(s): 1. Operator is to remove ALL foods from the hot water tank room either into the dry storage room or in the kitchen.
      • Place ALL cleaning chemicals, non-food related equipment, tools into the hot water tanks room (completely segregate the foods)
      • 2. Keep raw meats, seafoods, shelled eggs below cooked foods/ready-to-eat foods -clearly indicate which shelves in the Walk-in cooler are for the raw meats
      • 3. Do not double stack foods without a barrier inbetween
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door is not fully closing and was observed about a 2" gap. The back exit door is also left open for ventilation therefore the screen door must be FULLY closed
      • Corrective Action(s): Keep the back screen door shut tight -the self-closing mechanism should facilitate this
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease spots observed under the cooking fryers/woks.
      • Corrective Action(s): These hard-to-reach areas must be cleaned, degreased and disinfected daily
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A few bowls still observed in use for bulk foods
      • Corrective Action(s): Only use scoopers lodged handle-up to better prevent handling of foods
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris under dry storage shelves: rice, flour, salt
      • Corrective Action(s): Clean and disinfect under dry storage shelves EVERYDAY -no food debris is to be found on the floors
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris under dry storage shelves
      • Corrective Action(s): Clean and disinfect EVERYDAY
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Cooked noodles stored on a basket on top of open garbage -the basket has holes on the bottom and the noodles are in direct contact with the garbage
      • Corrective Action(s): Discarded noodles
      • Violation Score: 5
      • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noodles cooled in large baskets
      • Corrective Action(s): Solid foods are to be cooled in wide shallow pans on your speed racks as per your Food Safety Plan
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Again observed large portions (2 full busser trays of garlic beef, 3 large baskets of noodles) of cooked foods left out at room temperature during the lunch rush -this was cited in the last routine inspection January 28, 2019
      • Correction Order issued
      • Corrective Action(s): Small portions only at room temperature during the lunch/dinner rush allowed
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ Pork internal temperature 52.4 deg C in hot holding unit -no lid observed to better maintain hot temperatures
      • REPEAT infraction from January 28, 2019 routine inspection -Correction Order issued
      • Corrective Action(s): Recook the the BBQ Pork then maintain in hot holder >60 deg C
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleavers stored between appliances again despite there being a magnetic wall strip a few feet away. Cited in previous routine inspection -Correction Order issued
      • Corrective Action(s): Store your utensil in clean and sanitary areas
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the kitchen for food contact surfaces -wiping towels left on counters
      • Corrective Action(s): Maintain your towels in the bleach solution >100ppm
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Pooling of raw eggs and storage observed -this citation was cited in a previous routine inspection: April 25, 2018
      • Correction Order issued
      • 2. Food worker observed eating his lunch while preparing foods on the cooking line
      • 3. Food on the ground not covered at cooking line: flour, broth
      • 4. Bowls in use for bulk foods -cited in a previous routine inspection: April 25, 2018
      • Correction Order issued
      • 5. Open canned foods stored in the fridge: radish -cited in a previous inspection: April 25, 2018
      • Correction Order issued
      • Corrective Action(s): -No pooling and storage of raw eggs allowed
      • -No eating and drinking while preparing/cooking foods
      • -Do not store foods on the ground and keep covered
      • -Use scoopers for bulk foods lodged handle up so as not to contact food
      • -Remove the contents of food once a can is opened
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Foods stored on the ground in walkway of Walk-in cooler
      • Corrective Action(s): Store the foods on your shelves first and if needed store foods on carts in walkway
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored at room temperature during lunch and dinner rush periods are too large in quantity to meet the <2 hour rule
      • Corrective Action(s): Discarded a number of perishable foods.
      • USE ONLY SMALL PORTIONS at room temperature to meet the <2 hour rule
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ Pork stored at 29 deg C in the hot holder next to the stove -operator indicates it has been there <30 minutes
      • Corrective Action(s): Reheat the BBQ Pork >74 deg C immediately
      • then,
      • Maintain the BBQ Pork >60 deg C in the hot holder
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The dishwashing area has no suitable handwashing area for practical use the dishwasher can use
      • Corrective Action(s): In the meantime operator will use the makeshift paper towel roll and portable soap dispenser on the shelf
      • Operator is to install paper towel and soap dispensers at the 2-compartment dishwash sinks as a permanent solution
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Active inspection took about 60 minutes in the kitchen -at no time did I observe kitchen workers wash their hands
      • Corrective Action(s): Effective immediately:
      • ALL WORKERS ARE TO HANDWASH EVERY 30 MINUTES -workers are to stop what they are doing and handwash
      • The manager is to setup Daily Log Sheets for the handwashing and these log sheets are to kept for records so I can verify in the follow-up inspetction
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -cardboard liners and plastic wrap used to line shelves and equipment so as to reduce the amount of cleaning needed
      • -guck is preventing the back screen door from completely closing
      • Corrective Action(s): -Remove any and all disposable liners -you must be cleaning and sanitizing these STAINLESS STEEL surfaces
      • as needed
      • -remove the guck and disinfect so as the back screen door can completely close -it only takes >1/2" for a rat to gain entrance to your kitchen
      • STAINLESS STEEL is a very cleanable and non-absorbent surface that will not need to be replaced even after a 1000 wipes
      • Violation Score: 3
  27. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Bug zapper racquet in use
      • -soup broth not covered next to stove
      • -Disposable containers face-up -open to contamination
      • -Spoons, forks and chopsticks disorganized in containers for servers
      • Corrective Action(s): -Do not use bug zappers in the restaurant -the exploding insect parts may contaminate foods -remove from the premise
      • -Protect your foods cover your foods
      • -Keep disposable containers face-down
      • -Align utensils in one direction with the "business end" away from where servers will handle them
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some filth flies noted in dry storage room
      • Corrective Action(s): Have your pest control place fly mechanisms here as well (like the sticky traps in use in the kitchen)
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some organization issues under the dishpit shelving and dry storage room
      • Corrective Action(s): Organize placement of dishware and goods on your available shelves -remove extra containers of cleaning chemicals/miscellaneous goods under dishpit area as this is a high traffic area and very wettable
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): One food worker had a toothpick in his mouth while cooking
      • Corrective Action(s): Workers are not to be touching their face and handling foods
      • Violation Score: 3
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cleavers are stored between appliances
      • Corrective Action(s): Dishwash cleavers immediately
      • Do not store utensils between appliances -uncleanable area
      • Use magnetic wall strips or clean containers for knife storage
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Pooling eggs and storage observed
      • -Bowls are used as bulk scoopers
      • -A few cans of cream of corn open and stored in the fridge
      • Corrective Action(s): -Discarded pooled eggs.
      • Review BCCDC documents (Chinese and English versions) emailed to operator.
      • Your options here are cooking immediately once raw eggs are cracked open or using pasteurized egg yolk
      • -Do not use bowls for bulk scoopers -use scoopers with handles to better protect the foods
      • -Once a food can is opened it must be completely emptied
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry Storage Room:
      • -floors have food debris and under the shelves as well
      • -Goods are stored under shelves
      • -open bulk bags not stored in rodent proof containers
      • Kitchen food line and Dishpit area:
      • -upper and lower shelves are sticky and not being regularly cleaned and sanitized
      • Corrective Action(s): Clean and sanitize these areas at least on a weekly basis or as needed
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Dishpit upper drying racks are covered with miscellaneous equipment -dishwasher is storing cleaned dishes on the floor as a result
      • -One shelving rack in the dry storage room against back wall lowest shelf is too close to the ground
      • -Extra cleaning chemical vats are being stored under the dishwasher
      • Corrective Action(s): -Remove all miscellaneous equipment from drying racks in dishpit area -ONLY FOR DISHWARE
      • -Adjust lowest shelves at least >15cm off the ground to ease cleaning underneath
      • -Remove extra cleaning chemical vats to storage room
      • Violation Score: 3
  30. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Reviewed submitted Food Safety and Sanitation plans - edited
      • --> Final Copies to be emailed to me before the end of the week
      • --> Have copies on site for reference
      • Corrective Action(s):
      • Violation Score:
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Reviewed submitted Food Safety and Sanitation plans - edited
      • --> Final Copies to be emailed to me before the end of the week
      • --> Have copies on site for reference
      • Corrective Action(s):