INSPECTION REPORT Health Protection JMAA-B9734U

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE February 7, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Winston Wei Hsiang Liang		NEXT INSPECTION DATE February 21, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Vegetable pakora and fried chicken stored in glass stand-up cooler at the end of the kitchen was at an ambient temperature of 10C. Head chef states that pakora was cooked last night, cooled, reheated this morning, placed back into the fridge, and then will be reheated later. 2. Fried chicken was cooked last night, left out this morning, and placed back into the cooler. Chicken was at ambient temperature of 10C. Corrective Action(s): 1. You are only allowed to reheat foods once. Vegetable pakora and fried chicken (approximately 3L / bucket x 2) were discarded at time of inspection. 2. Fried chicken IMMEDIATELY placed in the walk-in cooler. Only take out as much chicken as you need for re-frying, and NEVER re-heat more than ONCE. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. QUATS mixed in with bleach in sanitizing pail. 2. 0 ppm QUATS residual in sanitizing pail detected. Corrective Action(s): Sanitizing pail was refilled with 200 ppm QUATS solution. Do not mix bleach and QUATS, and replace QUATS every 2-4 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels remaining in restroom. Corrective Action(s): Paper towels replaced at time of inspection. Always ensure that you have paper towels stocked in restroom. Employees must properly wash their hands and dry their hands with single-use paper towels after using the restroom. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Buckets of shrimp, tofu left uncovered at time of inspection in stand-up cooler. 2. Variety of frozen products left uncovered in walk-in freezer. 3. Raw chicken tray, to be fried, stored direcctly above cooling fried chicken. 4. Tray of chicken stored on the floor in the walk-in cooler. Corrective Action(s): 1. Buckets and frozen products were covered after inspection. 2. Cooling fried chicken moved to the prep table. Do not store any raw products over any cooked products at any time due to the possibility of cross-contamination. 3. Tray of chicken was appropriately placed on shelving. Do not place chicken directly on the floor. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needs to be conducted in the following areas: - Under the meat slicer table - Underneath the prep sink, which has an accumulation of grime - Underneath cook line Corrective Action(s): Thoroughly mop and clean aforementioned areas to remove buildup of grease and grime. Date to be corrected by: Feb 21, 2019 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe 1 certificate has expired. Corrective Action(s): Renew it. More information available at www.foodsafe.ca. Date to be corrected by: Feb 21, 2019 Violation Score: 1

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

Comments

Routine inspection conducted. Facility needs improvement with regards to temperature control. The following observations were made: 1. Temperatures - Walk-in cooler at 4C or below - Walk-in freezer at -18C - Stand-up white "Frigidaire" freezer at -18C - Prep cooler at 2C (bottom) and 4C (top) - Beer / beverage cooler at 6C (used for soda / beer only) *NOTE: any coolers with potentially hazardous foods must be at 4C or less* 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen - Quaternary ammonium compound (QUATS) dispenser releases 200 ppm quats at point of dispensation - Sanitizer bucket at 0 ppm QUATS at time of inspection. You must routinely replace your sanitizer bucket every 2-4 hours to ensure that there is adequate QUATS sanitizer inside - QUATS spray bottle present at front-of-house at 200 ppm. Clean cloths were present underneath the spray bottle - good - High-temperature conveyor-type dishwasher sanitizes at final rinse cycle of 76C at the plate (Min: 71C) - Ice machine generally in good sanitary condition - Carrot / vegetable press was disassembled at time of inspection, components were placed inside dishwasher and rest of machine was cleaned-in-place with a QUATS-saturated cloth and left to air dry. SAFETY WARNING: Do not leave the carrot and vegetable press PLUGGED IN when you are disassembling it. 3. Storage - Storage practices need to improve (see code 209 above) **Do not leave raw meats out unless you are immediately going to use them** 4. Pests - Pest control company arrives every 2 weeks to conduct inspections. Send most recent report to Environmental Health Officer via email - No recent, visible signs of pest activity at time of inspection 5. Administrative - Permit posted - Owner has FoodSafe 1 A follow-up inspection will be conducted to ensure that storage practices improve and that products are under temperature control. General rule: Only take out as much as you need - do not constantly take items out of the cooler and back inside.