Wok Box
330-1055 Hillside Dr Kamloops BC V2E 2S5 · Restaurant - Food Service
17 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1.NEW INFRACTION: As discussed on site, the inside and outside of each deep fryer must be cleaned to remove the build up of oil and food debris. The spilled oil under the deep fryers must also be cleaned. Complete the cleaning by the end of May 15, 2025. 2. NOTE: Instruct staff to clean any oil spilled at the time of draining the oil from the deep fryers. Instruct staff that the insides (inside fryer door) and the outsides of the deep fryers must be cleaned at a frequency that will prevent the build up of oil and food debris. Staff must clean continuously to prevent the build-up of oil and grease at the cook line.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): NEW INFRACTION: The cabinet cooler for the front-line make table (next to cash register) had a food temperature of 15° C at the time of inspection. This cooler is to be checked by staff to determine if the cooler temperature lowered to 4° C or colder. A follow-up inspection will be conducted to determine if this cooler is operating properly.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. NEW INFRACTION: Sanitizer was not being dispensed into the dishwasher at the time of inspection. Staff must test the sanitizer (chlorine) concentration every day at opening to ensure that the dishwasher is operating properly. Correct this right away. 2. NOTE: The above infraction is a repeat infraction in many past inspections for this facility. Repeat infractions cannot continue. The owner/operator must ensure that staff are properly trained in operating and monitoring the dishwasher.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. NEW INFRACTION: The vent hoods require a thorough cleaning. At the time of inspection grease and oil were dripping from the edges of the vent hoods. Clean immediately. 2. NEW INFRACTION: the accumulated grease and oil must be cleaned from under the cook line, and from the shelving under the front hand wash sink. This is not an acceptable condition. 3. NEW INFRACTION: The prep counters require cleaning and sanitizing; clean under the white board (accumulate food debris). Also, clean inside front prep counter coolers. 4. NOTE: The condition of the vent hoods indicates that staff are not maintaining the hoods on a regular basis. The vent hoods must be cleaned regularly to avoid the accumulation of grease and oil, and to prevent grease and oil dripping from the hoods.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. NEW INFRACTION: The lighting in the kitchen is not at a sufficient intensity for kitchen operations. All missing or burnt-out light tubes must be replaced. Correct right away. 2. NOTE: The under-counter microwave oven at the front cook line has a lot of rust on the inside of the door etc. It is time to replace this microwave.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. INFRACTION NOT RESOLVED: The hand wash sink at the end of the front cook line must be repaired so that both cold and hot water is supplied. also, A liquid soap dispenser and a paper towel dispenser must be provided at the front hand wash sink. At last inspection Interior Health was advised that the soap and towel dispensers were on order (5 months ago). Also, the cold water supply for the kitchen hand wash sink must be repaired so that there is cold water when the tap is opened, not by having to open the valve below the sink. 2. NOTE: The above infraction is a repeat infraction in many past inspections for this facility. Repeat infractions cannot continue. 3. NOTE: The paper towel for the kitchen hand wash sink must be in the towel dispenser, not left on the food prep counter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. NEW INFRACTION: The temperatures in the left food prep counter were 9°-11° C at the time of inspection; this is too warm for proper/safe food storage. all foods in coolers must be held at 4° C or colder at all times. Adjust the cooler temperatures so that proper temperatures are maintained. 2. NOTE: At the time of inspection the site manager reported that "daily" power surges affect the cooler. The coolers must connected to the power supply in such a way that they are not adversely affected by power surges. have this corrected immediately.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): INFRACTION NOT RESOLVED: In the walk-in cooler raw meat was being stored directly on top of produce boxes. Raw meats must be stored on the lowest shelves, cooked meats are to be stored above raw meats, and produce must be stored above all meats or stored on their own side of the cooler. Instruct staff how to properly store foods by posting signage. Correct immediately.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. INFRACTION NOT RESOLVED: No chlorine sanitizer is being pumped into the dishwasher during the final rinse cycle. The on site manager reports that they have to manually push the prime switch to get the sanitizer to "sometimes" work. The sanitizer must be dispensed automatically into the dishwasher without staff having to attend to it manually. have the dishwasher fixed and operating properly immediately. 2. INFRACTION RESOLVED: At the time of inspection there was sanitizer available for sanitizing food contact surfaces.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): NEW INFRACTION: The cold water tap at the kitchen hand wash sink must be repaired so that both cold and hot water is available for proper hand washing. Correct by May 22, 2024.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): INFRACTION NOT RESOLVED: The cook line hand wash sink (in the front area) must be set up again as a working hand wash station; a paper towel dispenser and a liquid soap dispenser must be installed at this sink. correct by May 22, 2024.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. NEW INFRACTION: A part of the food safety plan is not being observed/practiced. Multiple food inserts in the coolers were showing date stickers with dates from March and April. Date stickers must be kept up to date. Correct procedure immediately. 2. NEW INFRACTION: At the time of inspection the temperature logs for the coolers could not be produced by staff. All temperature records must be kept on site for review by an inspector. Keep all temperature records on site. Correct immediately. 3. NEW INFRACTION: The corporate food safety plan must be made available to staff at any time. A copy of the food safety plan must be kept on site and staff must be familiar with the contents of the food safety plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NEW INFRACTION: The corporate sanitation plan must be made available to staff at any time. A copy of the sanitation plan must be kept on site and staff must be familiar with the contents of the sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW: Cooler temperatures are not being monitored daily by staff. The front prep table cooler temperatures were 6° C at the time of inspection (air and food temperature). The food temperature in all coolers is to remain 4° C or colder at all times. Adjust the temperature setting for both prep table coolers. • NOTE: Staff are to check the cooler temperatures twice daily to ensure that proper temperatures are being maintained, and the temperatures must be recorded on a log sheet.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • NEW: In the walk-in cooler chicken and other meats are to be stored on the lowest shelves, and not to be stored over any other foods, Raw meats on the lowest shelves, cooked meats over raw meats, and store vegetables above all meats or on their own side of the cooler.
- 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): • NOT RESOLVED: there are no chlorine test strips for monitoring the concentration of the chlorine sanitizer in the dishwasher. Obtain chlorine test strips, and test the chlorine sanitizer concentration daily.
- 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): • NEW: At the time of inspection the dishwasher was operating without any detectable concentration of chlorine sanitizer; the chlorine sanitizer pump was not primed. The staff must be instructed in how to operate the dishwasher properly, and how to prime the sanitizer and detergent pumps to ensure that the proper amounts of sanitizer and detergent are being dispensed into the dishwasher during the wash and final rinse cycles. Correct this right away. • NEW: At the time of inspection there was no sanitizer solution made available for sanitizing food preparation surfaces. There must always be a sanitizer solution available in a spray bottle or wipe cloth pail for sanitizing surfaces. • NEW: The vent hood is dripping oil from the front edge of the hood. The vent hood must be cleaned right away.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • NEW: The accumulated grease, oil and debris must be removed from the floor and wall under the front cook line. • NEW: The in-use utensils (e.g. tongs, rice scoops, etc.) stored/kept in water on the counters must be stored in an approved manner only. Storing dirty utensils in room temperature water will result the growth of microorganisms in the water and on the utensils, which will lead to the contamination of food. Store in-use utensils in cold running water, or at a temperature of 4° C or colder (do not store in-use utensils in ice or in sanitizer).
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • NEW: The hand wash sink in the front food service area must be made available again for hand washing; stock this hand wash sink with paper towel and liquid pump soap, and instruct front line staff to wash their hands at this sink.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • NEW: At the time of inspection none of the staff members on shift had FoodSafe training. At least one person per shift must have FoodSafe training when the FoodSafe operator is not in the premises. Have the appropriate staff members register for the FoodSafe course and certified right away. The FoodSafe course can be taken online.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Items below continue to be out of compliance: • Purchase chemical test strips for testing the chlorine sanitizer in the dishwasher and spray bottles. Correct right away. • Test strips can be purchased at Perfect Solutions, Kamloops, and at ICS Clean Supplies, Kamloops. • Staff must check the dishwasher sanitizer concentration daily, with test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Items below continue to be out of compliance: • Purchase chemical test strips for testing the chlorine sanitizer in the dishwasher and spray bottles. Correct right away. • Test strips can be purchased at Perfect Solutions, Kamloops, and at ICS Clean Supplies, Kamloops. • Staff must check the dishwasher sanitizer concentration daily, with test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Item below continues to be out of compliance: • No chlorine sanitizer is detectable in the dishwasher. Repair or adjust the dishwasher so that there is a minimum chlorine concentration of 50 ppm being dispensed into the washer. Correct right away. • NOTE: The dishwasher must be immediately repaired and properly operated, with the adequate amounts of detergent and sanitizer being dispensed into the washer.. Continued noncompliance with regards to wares and utensil washing cannot continue. • Until the dishwasher is properly dispensing sanitizer into the washer all wares and dishes must be sanitized by submersing in one of the sinks, using an approved sanitizer for wares and dishes. • A dishwasher technician should be contracted by Wok Box to conduct a monthly service on the dishwasher to ensure it's proper operation. • The proper washing and sanitizing of wares and dishes is required by Provincial legislation. The continued failure to comply with the requirements can lead to further action being taken by Interior Health.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The temperature of the left hand cabinet cooler on the cook line was 6° - 8° C at the time of inspection. Monitor and adjust this cooler so that the temperature maintains the food temperature at 4° C (40° F). Correct right away.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Must have chemical test strips for testing the chlorine sanitizer in the dishwasher. Correct right away. • Test strips can be purchased at Perfect Solutions, Kamloops, and at ICS Clean Supplies, Kamloops.
- 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): • No chlorine sanitizer was detectable in the dishwasher. Repair or adjust the dishwasher so that there is a chlorine concentration of 50 ppm. Correct right away. • The hot water reached a temperature of only 36° C (96° F) at the ware wash sink tap. For proper washing/pre-rinsing at the sinks the hot water temperature should be a minimum of 43° C (110° F). Correct right away.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove 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): • Cooler temperature was observed at 10.1 C and probing of food recorded a temperature of 10.3 C; indication of cooler not functioning properly • All food in cooler is to be maintained at 4 C or colder • Correct immediately
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Meat slicer requires cleaning. Do not leave meat debris on the slicer overnight. Correct procedures right away.
- 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): • De-clutter all areas of the facility. Cleaning of the facility is easier and more thorough when there is less clutter. • Cooler needs organization; store similar foods together. • Lids were seen stored without packaging; they need to be stored in a clean and sanitary manner • Cardboard boxes stored in hallway need to be removed • Correct all items by July 16, 2020.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Towel dispenser/holder is required for paper towel for the handwashing station in the preparation kitchen. Correct by July 16, 2020.
- 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): a) All spray bottles (e.g. bleach sanitizer) are to be labelled to identify the contents. +++Correct the above item right away+++
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) The handwash sink at the front cook line must be supplied with liquid soap and paper towels at all times, and must be accessible at all times (i.e. do not store items in the sink or on the floor in front of the sink; hang the hand wash sign back on the wall by the sink. +++Correct the above items right away+++
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) No sanitizer was detected in the final rinse water of the dishwasher. No sanitizer was being dispensed when the sanitizer prime button was activated (the sanitizer pail was full at the time of inspection). Checking the operation of the dishwasher must be a daily task for staff. Until the dishwasher is dispensing sanitizer correctly staff must sanitize all dishes and utensils in the sanitizing sink. A concentration of 100 ppm is to be used in the sanitizing sink. Instructions for sink sanitizing was left with staff at the time of inspection. Manager reports that Ecolab will be replacing the dishwasher this month.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection no sanitizer was prepared for the sanitizing of food contact surfaces. Staff must prepare sanitizers in a spray bottle or in a wipe cloth pail at the start of the work shift and change every two hours. An information sign was left at the time of inspection for posting in the kitchen. Correct procedure right away. b) Management must review the corporate sanitizing procedures with all staff. c) Recommend posting a sign in the kitchen instructing staff to prime the dishwasher sanitizer at the start of each day and to periodically check during the day that a sanitizer concentration of at least 50 ppm is achieved.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) At the time of inspection raw meat was stored on the top shelf of the walk-in cooler. Raw meats must be stored on the lowest shelf; Raw meats must not be stored above other foods. review food storage procedure with staff. Correct right away. b) It is recommended to post a sign indicating the proper separation of foods in the walk-in cooler.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection there was no sanitizer prepared for the sanitizing of food contact surfaces; all indications were that no sanitizer had been prepared at any time earlier. Facility must have sanitizer in a spray bottle or a wipe cloth pail at all times for sanitizing food contact surfaces routinely. Correct procedure right away. b) At the time of inspection there was no detectable sanitizer being dispensed into the dishwasher during the final rinse cycle. The dishwasher sanitizer concentration must be checked every day to ensure that sanitizer is being properly dispensed; use the test strips to check the concentration and use the sanitizer prime button to visually check that sanitizer is primed in the pump line. Explain dishwasher sanitizer operation to staff and how to check. Correct this right away.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): a) The permit fee for this facility has not been submitted, the operating permit is no longer valid. The operating fee must be submitted by October 5th, 2017 in order for the permit to be validated. A food service establishment cannot operate without a validated operating permit. Call Interior Health at 250-851-7340 (choose Option 1) to pay the permit fee by credit card, or submit the fee in person at 519 Columbia Street, Kanmloops.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): a) The front handwash sink must be supplied with soap and paper towels at all times. Correct right away.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?