Royal Wok Restaurant
141 Trans-Canada Hwy NE Salmon Arm BC V1E 4N7 · Restaurant - Food Service
15 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - perishable foods, meat dumplings and steamed rice, stored at room temperature. No perishables should be stored within danger zone (4 to 60C) for more than 2 hours. - sushi rice stored at room temperature, you must prove that its pH < 4.5 OR keep it refrigerated. - sushi buffet kept on ice was at 17C. This must be kept on ice and if using time as a public health control than you must mark when each sushi type is made and discard after 2 hours. Suggested a wax pencil to note time. - dim sum stacked too high with top tray measuring 50C
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - general cleanliness was poor, deep cleaning needed throughout (main priority is main floor but also needed upstairs) - major decluttering needed upstairs and in stairwell Food debris, grease and clutter attract pests and create harbourage areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - main floor deep cleaning needed, to be completed within 7 days - declutter and deep clean 2nd floor, to be completed by May 31
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - ceiling has acoustic tiles throughout, these are to be smooth, moisture resistant and washable (and fire rated)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Debris and oil spills were was observed on the floor. Debris on floor can create unsanitary conditions that can attract pests and vermin leading to possible food contamination. Corrective Action Floors must be swept and mopped routinely and as and when observed to be dirty. Splashes and oil spills should be cleaned up immediately.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink in the preparation area had no soap in the dispenser. Hand soap is useful in removing dirt, grease and bacteria that might cause foodborne illnesses. Corrective Action Refill dispenser and periodically monitor to ensure soap is always supplied.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Fly ribbons were located directly above food preparation tables. Insect control devices that use adhesives to trap insects must be installed in a manner that prevents dead insects or insect fragments from falling onto exposed food, equipment, or storage areas. Relocate the fly ribbons to a more suitable location away from exposed food or equipment.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A new dishwasher has been installed; however, the final rinse temperature measured at 53 °C. To adequately sanitize dishes, the final rinse temperature must be at least 71 °C. Repair the dishwasher and verify that a temperature of 71 °C is achieved at the dish surface.
- 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): F2.5B (1) - Scale buildup was observed in the ice machine. Equipment must be maintained in a sanitary condition to prevent the contamination of food. Clean the ice machine to remove any buildup. F2.5B (2) - A buildup of debris was observed under and around equipment. The facility must be kept clean to prevent the buildup of dust, dirt, food residue, and debris that could create unsanitary conditions and attract pests. Thoroughly clean the facility to remove any grease and debris. F2.5B (3) - Cardboard was placed on the floor at the back entrance of the kitchen. Cardboard inhibits proper cleaning and absorbs grease over time, leading to unsanitary conditions. Remove the cardboard. F2.5K - Scoops and plastic containers without handles were stored directly on top of containers of dry goods. Utensils used to scoop dry goods must be equipped with a handle and stored in a manner that prevents microbial contamination of food. Utilize scoops with handles to portion food products and store them in a clean container.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The sliding door cooler was measured at 9°C, the top sushi cooler was measured at 10°C and the walk in cooler was measured at 8°C. Hazardous foods must be maintained at 4°C or below to prevent the growth of pathogens. Repair these coolers so that they hold 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Paint and other hazardous chemicals were found near the kitchen. Chemicals and hazardous agents must be stored away from the kitchen in a secure location to prevent the contamination of food. Move these chemicals.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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): F1.2A - Food in the hot holding tables was measured at 20-40°C. When hot holding, food must be held above 60°C to prevent the growth of pathogens. Repair/replace the hot holding units so that they hold food at 60°C or above. F1.2E - The time control for keeping sushi at room temperature were not being used. The time when the sushi is put on display must be recorded, and the sushi cannot stay out for more than 2 hours. Keep a detailed record of when the sushi is taken out.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator could not find chlorine test strips. Sanitizer test strips must be available to test the sanitizers used in the restaurant. Obtain chlorine test strips.
- 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): F2.5B - There are missing ceiling tiles, and many of the ceiling tiles are falling apart, greasy, wet and even growing mold. Food premises must be kept in a clean, sanitary condition. Replace all of the affected ceiling tiles. F2.5C - Wiping cloths were observed sitting out on food contact surfaces, and in a bucket with just soap and water. When in continual use, wiping cloths must be stored in an approved sanitizer solution. F2.5G - Food was observed being stored in old greasy, dirty carboard boxes. Foods must be stored in approved, clean, food safe containers in order to prevent contamination. F2.5J - Lights over the sliding door fridge were missing a shatterproof cover. Shatterproof covers must be in place for all artificial lighting to prevent the contamination of food in the event of a bulb breaking. Obtain a shatterproof cover for these lights. F2.5K - Ice cream scoop was observed sitting in water. Ice cream scoops must be stored in an approved manner, such as in ice or inside of the ice cream freezer.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C - No paper towel was available for the kitchen hand sink. All hand sinks must be supplied with single service hand drying product such as paper towel. F2.7E - Buckets are being stored in the hand sinks. Hand sinks must be maintained free of clutter to ensure easy access to handwashing. Do not store things in hand sinks.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- 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): 1. Food in hot holding units was between 45°C - 55°C. All hot held hazardous foods must be stored at 60°C or above to prevent the growth of pathogens. Repair/replace the hot holding units so that they hold food at 60°C or above. 2. Sushi was measured at 20°C. If food is to be left out at room temperature, procedures must be in place to track the amount of time they have been left out, and when to discard the food items.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was on site to verify the temperature of cooked food. A thermometer must be available to ensure food is being cooked to the correct temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. There is an accumulation of grease and food by the stoves and fryer. Food premises must be kept clean and sanitary to ensure the safe preparation of food. Give this area a deep clean. 2. Bags of chicken in the freezer were observed dripping juice onto carboard boxes containing other food. Foods must be stored in a manner that prevents contamination. 3. Ice cream scoops were again stored in room temperature water, and were visibly dirty. Ensure the scoops get cleaned regularly, and store in ice water when in use.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The front hand wash sink did not have soap or paper towel. All hand wash sinks must be supplied with soap and paper towel for proper handwashing. Stock this sink with soap and paper towel.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The thermometer in the white, Line brand sliding door fridge was not functioning. An accurate thermometer must be in every cooler to ensure proper temperature control of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Ice machine is getting dirty on the inside. Ice machines must be kept in clean, sanitary conditions to ensure the ice is safe for consumption. Clean and sanitize the ice machine. 2. Buckets of sauce were uncovered in the walk in fridge. Dry foods were also observed in open containers in the dry food storage area. Food must be stored in a way that prevents contamination. Place lids on these products. 3. Scoops in the dry food bins did not have handles. Scoops must have handles on them to prevent contaminating food. Obtain scoops with handles for all food products. 4. Ice cream scoops were observed sitting in water. Ice cream scoops must be stored under running water or in an ice bath.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. The hand sink in the kitchen did not have soap. 2. The hand sink in the sushi prep area did not have paper towel. All hand wash sinks must be supplied with hot water, soap and paper towel to ensure proper hand washing is occurring to remove contamination from hands.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometer placed in the front double-door glass refrigerator is not functioning. Ensure all thermometers placed in coolers and freezers are able to provide temperatures accurate within 1C.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Uncovered food was placed in the walk-in cooler and refrigerator. Ensure all food is covered to prevent contamination. • Knives were observed stored in a plastic bucket with slits made across the lid. The knives must be stored on shelving with other equipment and utensils to prevent contamination. • Scoop handles were stored in food containers. Ensure the handles are placed in a manner to prevent contact with the food. • Ceiling tiles above the 3 compartment sink are missing and damaged. Repairs must be made immediately.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Walk-in freezer contains a raised wooden platform that appears to have paint chipping off the ends and bare wood is exposed. Ensure the wood is either stained or painted.
- 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): • Paper towel dispenser located at the kitchen handwash sink was unable to dispense paper towels. Staff placed a roll of paper towel on counter for temporary use. Ensure the dispenser is repaired and able to provide paper towel for staff to dry their hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): By August 21st - Operator is to have area behind cooking line cleaned. This area is currently in an unacceptable condition and must be maintained on a routine basis.
- 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): By August 21st - Operator is to have a stainless steel connection instead of wood block at the deep fryer. All surfaces in a food premise must be smooth, easy to clean, durable and suitable for use. Operator removed woodenblock at time of inspection. By October 31st - Operator is to have painted shelves in walk in cooler OR have replaced these shelves with stainless steel racks. Racks are preferred.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Observed cut up vegetables stored at room temperature at the time of inspection and no records of time control. Discussed that a timer should be used to monitor/track the time that these items are stored in the danger zone (i.e. between 4C and 60C). Please include the use of timer in the food safety plan. Potentially hazardous foods (including cut-up vegetables) must not be stored in the danger zone for more than 2 hours. 2. Observed garlic and oil stored at room temperature. Operator indicated that this was just taken out to use. Reiterated the risk of leaving garlic and oil out at room temperature. Garlic and oil mixture must always be kept at 4C or colder unless for immediate use. CDI - Corrected During Inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths in continuous use must be stored in a bucket of sanitizing solution throughout the day. Bucket of sanitizing solution was available and 200ppm of chlorine was measured but wiping cloths were not stored in the solution. CDI - Corrected During Inspection. 2. Spray bottle of bleach was not dispensing properly and a new bottle was used at the time of inspection. Also requested to label the bottle. CDI - Corrected During Inspection. 3. Observed spatula for rice stored in a container of water stored at room temperature. Used spatula should be stored in an empty container/ice bath and washed and sanitized at least every 4 hours. CDI - Corrected During Inspection
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed a container of flour for coating raw meats stored at room temperature. Discussed that once the flour has been in contact with raw meats, it must be discarded after use. This was discarded at the time of inspection. CDI - Corrected During Inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Observed a build up of ice in the back of the walk-in freezer. Please remove food items stored under the fan where icing is observed to prevent contamination of food. 2. Observed a fairly big gap between the back door and the floor. This would be an ideal entry point for pest. 3. Observed food stored directly in non-food grade containers in walk-in freezer. Please ensure either food-grade container is used or a food-grade liner should be in place. Note: - Refrigeration drain pipe should never be placed in the warewashing sink. Pipe was moved to the janitorial sink.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4L - The premises must be protected against entry of pests.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Facility still requires thorough cleaning and organizing prior to opening. Please ensure that all food contact surfaces are thoroughly cleaned and sanitized prior to opening.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Observed cooling a large bucket of sauce at room temperature. Reviewed proper cooling procedures with operator. Reminded that hot potentially hazardous foods must be cooled rapidly from 60C to 20C within 2 hours then from 20C to 4C within 4 hours. Reviewed that rapid cooling can be done by e.g. in smaller portions i.e. in smaller containers, using an ice bath or using an ice wand etc. Discussed with operator that cooling temperatures should be monitored with a probe thermometer and recorded on a log sheet.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Sushi line cooler temperature measured at between 6C and 8C. No temperature logging is in place. Food items stored in this cooler are moved to the walk-in cooler at the time of inspection. Operator informed that he will have the cooler looked at/serviced. 2. Observed cut-up vegetables and tempuras stored at room temperature. Operator informed that the cut-up vegetables will be returned to the cooler after lunch rush and tempuras are used up fast (within half an hour or so). Discussed with operator regarding time logging of room temperature holding and reminded that any potentially hazardous foods stored at room temperature can only be stored for a maximum of 2 hours. After 2 hours, items have gone through time and temperature abuse and must be discarded. Also discussed about storing less amount out. Note: - Reviewed room temperature holding procedures with operator. Discussed that this should be part of the food safety plan.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed open bags of flour and dry goods in storage area. Please ensure all open food items are stored in food-grade pest-proof containers.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions