INSPECTION REPORT Health Protection BCUD-BMLURZ

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE March 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Winston Wei Hsiang Liang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Both meat slicer and veggie slicer found with dried on food debris 2) 2 sanitizer rag buckets found with no detectable chlorine (bleach) residual Corrective Action(s): These machines must be taken apart, washed, rinsed, then sanitized with your chlorine sanitizer after use. Food debris must never be left to dry on as it becomes extremely difficult to remove effectively. 2) Rag buckets with sanitizer must be refreshed frequently in order to keep bacterial growth at a minimum Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Hand sink in kitchen supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 5C Walk in freezer -10C Prep cooler measured 3C below, but during entire health inspection the lid was kept open. Food products above ranged in temperature due to hot air exposure. **Keep lid closed as must as possible, and ALWAYS while not in use Standing 1 door cooler 5C Standing 2 door cooler 3C Standing freezer -18C Temperature records on site, available for review, and appear reasonably accurate Dishwasher reached 73C at plate surface - records also on site for this machine. Excellent Front beverage cooler 5C General sanitation of facility satisfactory. No evidence of pests Some notes: - while products shouldn't have lids while cooling from hot, they must be covered for general storage to prevent contamination - please be aware some shelf stable products do need refrigeration after opening. Example: plum sauce - a number of house made sauces for cooking available at grill line. These products must not spend more than 2 hours cumulative out from the cooler. If turnover is less than 2 hours, great. If turnover is more, they must be kept in smaller containers, and/or discarded after 2 hours. Please use a time stamp/ label/ chart to determine how long these containers spend at the grill line - As with above sauces, prepared product must not spend more than 2 hours on the counter. This still holds true with further cooking. Noodles, rice, partially cooked meat/ fish products, sprouts, etc