INSPECTION REPORT Health Protection JSAS-D3QUJG

PREMISES NAME Happy Lamb Hot Pot (Burnaby)		Tel: (604) 434-0001 Fax:
PREMISES ADDRESS 200 - 4755 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE March 26, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Victor Jiang		NEXT INSPECTION DATE April 03, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 71

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cooked meat in plastic bucket 14 C tray of sliced raw meat stored on dry storage shelving 15 C noodles soaking in water and vegetables stored at room temperature on counters in back prep area 10-14 C cut vegetables stored on upper shelves of cooking line (garlic, ginger, green onion) 21 C garlic sauce (self serve cooler) 6 C Corrective Action(s): Products discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean dishware stored together with food items. Food utensils stored in soiled containers with staff personal items. Clean dishware / food containers stored on grease traps. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple soiled wiping rags in back prep area on counter tops with no detectable sanitizer residual. Mulitple dough mixer heads stored soiled with visible food debris. Knives stored in knife racks soiled with grease deposits. Tray of food utensils below grill stored soiled with food debris and grease. Stockpile of soiled plastic buckets and lids stored in walk-in cooler. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back prep area handsink used for defrosting frozen seafood. Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in cooler, walk-in freezer, back kitchen prep area - food items stored directly on the floor. Food items stored without proper covers, food containers stacked within each other throughout all food storage areas, coolers and freezers. Staff personal items (jackets, bags, snacks, medications) stored together with food and food utensils throughout kitchen and storage areas. Rice scoops stored in container of stagnant water. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. All staff items are to be stored separate, away from food / utensil storage areas. Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers. Violation Score: 15 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature records for coolers, hot holding, cooling of cooked food items not maintained. Corrective Action(s): Daily temperature logs are to be maintained for all cold storage units, hot holding units and cooling food items to ensure food safety. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooking line - floors under cooking equipment have grease and food debris build-up Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Inventory of cracked, broken, melted plastic food bins throughout kitchen. Self serve cooler unit - top inserts (left side) 6 C Corrective Action(s): Remove from use and discard all damaged food containers. Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Tea pots stored together with chemical inventory. Back kitchen storage shelves - plastic food bins stored with chemical inventory. Corrective Action(s): Chemical products are to be stored away from food and food equipment to not pose a cross contamination risk. Violation Score: 3

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. High temperature sanitizing dishwasher 71 C achieved. Walk-in Cooler 3 C Walk- in Freezer -11 C Bar Walk-in Cooler 4 C Back chest freezer -3 C, Back prep cooler 4 C, storage room chest freezer -9 C 2 door upright cooler (hallway) 2 C, Soup base cooking 78 C, Cooking line chest freezer -7 C, rice cooker 62 C, Cooking line prep cooler 1 C, 2 door upright cooler 0 C Bar: 2 door undercounter cooler 0 C Glasswasher 12.5 ppm Iodine, test strips available