INSPECTION REPORT Health Protection SDHI-CY22JC

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE November 28, 2023	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in pail with wiping cloth (X1) measured at 0 ppm. Staff prepared fresh QUATs sanitizer which measured at 200 ppm with test strip. Corrective Action(s): Prepare sanitizer in pails with wiping cloths (as per approved sanitation plan) at a concentration of 200 ppm to adequately santiize food contact surfaces and equipment throughout the day. Verify sanitizer strength with QUATs test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Five to six cardboard boxes of empty beverage cans and bottles observed stored directly on the floor in the storage area. Corrective Action(s): Remove cardboard boxes of recycling more frequently to prevent build-up of boxes. Refrain from using cardboard boxes to store empty bottles as boxes are porous and can contaminate surfaces/floors and attract pests. To be corrected by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Two knives observed with plastic wrap and not in good working order. Staff voluntarily discarded the knives during inspection. Corrective Action(s): Do not store broken equipment which is not in good working order. Broken equipment cannot be adequately cleaned and sanitized between uses and can potentially physically, chemically and/or biologically contaminate food. Ensure to replace all broken equipment immediately in future. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -20'C - Beverage cooler at front service at 3'C - Stand-up cooler at 3'C - Sandwich cooler at 3'C (top and bottom) - Cooked rice measured above 60'C in hot-holding unit - Temperature logs are maintained on site - good! - All food observed stored covered and at least 6 inches off the floor - Dry foods observed stored in pest proof containers - Raw meat is stored away from ready to eat foods - Chemicals are stored away from food - General sanitation satisfactory during inspection - All hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 74'C at plate surface (above minimum required final rinse temperature of 71'C) - No signs of rodent or other pest activity during inspection - Professional pest control company is contracted to conduct regular inspections - Public and staff washrooms observed in good sanitary condition - FOODSAFE Level 1 trained staff available on site - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.