INSPECTION REPORT Health Protection ECAO-CNEUJM

PREMISES NAME Lee Garden Seafood Restaurant		Tel: (604) 428-8885 Fax:
PREMISES ADDRESS 110 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE January 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shuo Ying Shen		NEXT INSPECTION DATE February 01, 2023
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple large buckets of cooling congee at room temperature or already in the Walk-in cooler: -internal temperature ranging between 30-35 deg C -no ice bath or ice wands in use to expediate cooling NOTE: You were cited for this infraction back in the routine inspection June 13, 2018 Corrective Action(s): Discarded 6 large buckets of congee including the congee cooked and cooled in the fridge as same procedure was used as per operator. You must cool FAST: 60 deg C to 20 deg C within 2 hours: using ice baths and/or ice wands then 20deg C to 4 deg C within 4 hours: place in the fridge (do not place foods above 20 deg C in the fridge as you will warm up the entire fridge!) Operator to submit Food Safet Plan for Congee: recipe based format for review Reference Food Service Establishment Package: https://www.fraserhealth.ca/health-topics-a-to-z/food-safety/requirements-for-food-businesses#.Y9FyAXbMLaJ Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 handwash sinks deficient: -handsink next to back door -the paper towel dispenser is coming out too slowly -handsink in opposite corner of cooking line -the hot water pressure is too low at maximum Corrective Action(s): Adequately stock handwash sinks and ensure they are in good working order Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: -6 hanging whole BBQ Chicken in the Walk-in cooler unprotected. Operator indicates the whole chicken is received in bags but the bags were removed then hanged in the Walk-in cooler using hooks. -A few food items stored on the floor under the multi-level shelves in Walk-in cooler -Observed a few food trays in Walk-in cooler double stacked Corrective Action(s): -Keep the chickens covered to protect from contamination. -Do not place any foods on the floor under the multi-level shelves in the Walk-in cooler to faciliate cleaning -Have a hard barrier between food trays when stacking Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The upstairs storage areas is accumulating goods and improper warehousing. Goods are stacked floor to ceiling and areas cannot be inspected because there is no organization . A few bulk bags observed open (rice) Corrective Action(s): Store goods on the multi-level shelves and in formulate aisles so as all areas can be inspected and cleaned Store opened bulk bags in your rodent proof containers Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up of food debris and grease under the cooking line AGAIN. Equipment such as woks and dim sum trays stored under the cooking line AGAIN. Corrective Action(s): REMOVE ALL EQUIPMENT under the cooking line -keep that area clear for cleaning purposes Clean, degrease, mop under cooking line EVERYDAY Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Personal worker effects stored on upper shelves at cooking line such as bags and sweaters Corrective Action(s): Do not store personal effects at your cooking line! Workers are to store personal effects in the designated areas such as upstairs or in their cars Violation Score: 3

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

Comments

All fridges at or below 4 deg C Bleach sanitizer bucket >100ppm as per test strips Hot held foods at or above 60 deg C High Temperature washer final rinse 71.1 deg C at plate Daily temperature logs being maintained General sanitation pass