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Food Premise Inspections

Board Wok Restaurant

9110 Cavendish Road
Cavendish

Follow Up Inspection 1
August 03, 2017

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
June 28, 2017

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Personal hygieneEmployee(s) displaying a behavior or practice that may potentially contaminate food.
Premises, equipment and non food contact surfaces Failure to maintain the premises and equipment in a clean and sanitary condition.
Follow Up Inspection 2
July 17, 2015

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Follow Up Inspection 1
July 16, 2015

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Routine Inspection
July 10, 2015

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Cold holding temperatures of 4C (40F) or colderFailure to maintain potentially hazardous frozen food at a temperature of -18C (0F) or colder.
Proper handwashing practicesFailure to wash hands as often as necessary to prevent the contamination of food or equipment.
Food in good condition, safe and unadulteratedFailure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.