Sizzling Wok #620
620-4900 27 St Vernon BC V1T 7G7 · Restaurant - Food Service
6 inspections
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2 (1) Cooked chicken stored in open containers measured art 23°C and operator was unable to verify how long it had been stored for. Corrective Action (1) Potentially hazardous food must be stored at 60°C and above or 4°C or lower. Cooling must be done from 60°C to 20°C (140°F to 70°F) in under 2 hours and then 20°C to 4°C (70°F to 40°F) within 4 hours.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3 (1) Fried shrimp was let to cool at room temperature and temperature measured at 18°C. Operator was unable to verify how long it had been cooling for. Corrective Action (1) Shrimp must be stored in the cooler not at room temperature. Cooling must be done from 60°C to 20°C (140°F to 70°F) in under 2 hours and then 20°C to 4°C (70°F to 40°F) within 4 hours.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5 (1) Hand wash basin was obstructed with boxes and buckets. Corrective Action (1) Hand wash basin must be accessible at all times. Remove all obstruction.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 (1) Cooked noodles, shrimp and chicken are all stored at room temperature uncovered. Corrective Action (1) Temperature cooling procedures must be adhered to and food quickly moved into the cooler for storage.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 (1) Sanitizer concentration was not diluted correctly and not verified by test strips. (1) Spray bottle used for cleaning surfaces had vinegar instead of a sanitizer and was not labelled. Corrective Action (1) Operator needs working knowledge on the correct dilution of chlorine sanitizer or alternatively purchase ready made quaternary ammonia sanitizer. (2) Operator must use either 200 ppm chlorine bleach or quaternary ammonia for sanitizing food contact surfaces. Purchase test strips to verify strength of chosen sanitizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 (1) Manual dishwashing was observed and did not include the wash and sanitizing step. Operator used a concentrated bleach solution to wash cutting board in the sink basin next to the thawing meat. Corrective Action (1) Manual dishwashing must include all three steps (wash, rinse and sanitize).
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4 (1) Raw unpackaged red meat was thawed in water in a compartment sink used for dishwashing. Probability of contamination was observed to be high as dishwashing was observed in the adjacent basin. Corrective Action (1) Meat must be defrosted in its package to reduce chances of contamination. Avoid using the dishwashing sink as a defrost sink, use a dedicated container that must be washed, rinsed and sanitized after each use.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 (1) Floor space in the facility was limited due to containers and boxes stored making movement difficult and obstructing the hand wash basin. Corrective Action (1) Remove all containers obstructing movement.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7 (1) Hand wash access was blocked due to excessive amounts of boxes and containers stored around it. Corrective Action (1) Remove containers to ensure accessibility of hand wash basin.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 (1) Food safety plan was not available on site. Corrective Action (1) Food safety plan must be developed and kept onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure that when using the 2 compartment sink the sanitizer utilized is of the correct concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
9 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Items such as deep fried shrimp are cooled at room temperature and not in the cooler. All items must be cooled in the cooler or stored above 60C.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): During the inspection the food handlers did not wash hands or change gloves. Handwash basin was inaccessible as well and did not have paper towels present.
- 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): Cooked items such as deep fried shrimp were stored in bulk at room temp. Raw beef was stored at room temp. All food items must be stored in a cooler or above 60C.
- F1.7 Are foods protected from contamination?
- Observation(s): Foods were stored in bins placed directly on the cooler floor. Food containers were not covered in the walk in cooler. Cooked items such as deep fried shrimp were stored in bulk at room temp and not covered. Raw beef was stored at room temp. All food items must be stored in a cooler or above 60C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No documentation of cooler , hot holding or sanitizer concentrations is being performed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing procedures were not adequate.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen items were being thawed at room temperature.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): An excessive amount of items were present on the floor of the facility - such a large number was present that access to areas such as the handwash basin were severely impeded. Remove the large amount of boxes and items from the floor to allow for proper assess and cleaning of the facility.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin did not have paper towels present and due to the excessive amount of boxes and items stored on the floor the handwash basin was not accessible.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
8 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 basin must be easily accessible with paper towel and soap supplied from the dispensers.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Require NSF thermometer in the walk-in cooler and freezer. Require chlorine test strips.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Stand-up freezer requires defrosting and cleaning. It may require replacement. Kitchen area due for orderliness and cleaning.
- 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): Install detergent and sanitizer self dispensing unit at warewashing station for efficiency and accuracy in ware washing procedures.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure no clutter so easily accessible for use.
- 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Obtain Corporate's Food Safety Plan to be on-site, or create your own plan. EHO will provide Templates for your use.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Obtain Corporate's Plan to be on-site, or create your won plan. EHO will provide Templates for your use.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Recommend all cook staff have valid certification. Manager to obtain recertification this year.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
7 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Obtain instant read NSF accurate digital probe thermometer to verify correct cook-out temperature of products.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *Wonton must thaw in the walk-in cooler rather than sink. Corrected during inspection. Cooler and freezer units temperature satisfactory. Temperature logs last maintained prior to August are good. *However, return to monitoring temperatures on log sheets.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Ensure correct sanitizing procedure in ware washing sinks. *Require test strips to monitor bleach sanitizer strength (EHO provided extra test strips until purchased for monitoring). Pale of sanitizer is correct strength. Good.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4A- *Some fluorescent bulbs are bare without any luminaire covers. Install covers or shatterproof sleeves over the bulbs to prevent glass breakage into the kitchen and front servery area. F3.4B- *Ventilation hood ducting is due for scheduled cleaning by qualified professional. *Stand-up freezer due for defrosting and cleaning/sanitizing. F3.4C- *Double ware washing sink requires new silicone caulking to seal against splash board. *General cleaning of equipment and kitchen is overdue throughout the facility. F3.4E- *Rear kitchen space is limited so ensure re-organized to minimize clutter. Remove envelopes and items from rear hand sink and area so it is easily accessible. F3.4M- *Install detergent and sanitizer self dispensing unit at warewashing station for efficiency and accuracy in ware washing procedures.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 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.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in rear beside stand-up freezer requires paper towel in dispenser. Ensure no clutter so easily accessible for use.
- 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): Verify the Corporate Plan is current/up-to-date and on-site. This must be available for review by food handlers.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Verify the Corporate Plan is current/up-to-date and on-site. This must be available for review by food handlers.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 13.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): Adjusted hot hold table from 58° C to >60° C. As discussed, monitor with temperature log sheet provided.
- Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- 13.5 - Are foods stored or displayed at proper temperatures?