INSPECTION REPORT Health Protection JFEN-BHGTN9

PREMISES NAME Luxe Chinese Seafood Restaurant		Tel: (604) 530-8286 Fax: (604) 530-8238
PREMISES ADDRESS 138A - 19653 Willowbrook Dr Langley, BC V2Y 1A5		INSPECTION DATE October 31, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bill Kwok/Chung Woo		NEXT INSPECTION DATE November 07, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Noted food debris and dust on dishes located across from cookline used for plating menu items. 2) Noted staff member using the same pair of gloves to load dirty dishes into dishwasher and remove clean dishes from dishwasher to put them away. Corrective Action(s): 1)Ensure dishes used for plating and serving menu items are protected from contamination. These items need to be washed and sanitized. 2) Ensure staff member loads dirty dishes with one pair of gloves and removes clean dishes with another pair of gloves or washes hands. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Noted raw food items stored above other foods in coolers. Corrective Action(s): Arrange coolers so raw meats and seafoods are stored seperately or below other food items. Walk-in cooler has a lot of food inside. More organization is required. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on floor around flour bins in dim sum area. Corrective Action(s): This area need to be cleaned. More attention required under and behind equipment and storage bins. Continue to follow your sanitation plan. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Noted several serving plates with chips and cracks. Corrective Action(s): These plates can no longer be washed and sanitized properly and become a hazard if other chips break off into food. Discard broken dishware. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Mould and dirt accumulation on plastic boards / paper located on corner wall of dish pit area. Corrective Action(s): This area needs to be fixed to ensure all surfaces are smooth and easily cleanable. Violation Score: 1

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

Comments

Coolers@ < or = 4C / 40F *Thermometers present *Ensure temperatures are checked daily Liquid soap and paper towel provided at handsinks *Review best handwashing practices with staff High Temperature Dishwasher @ > 71C at the plate during the final rinse > 82C / 180F at the gauge during the final rinse Bleach on-site for sanitizing surfaces, utensils and equipment. *1/2 teaspoon of bleach for 1 litre of water (100 - 200 ppm Chlorine) *Bleach solution provided in labelled spray bottles *Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use e.g. knives, cutting boards, tongs, etc. Reviewed best cooling practices: 60C to 20C in 2 hours 20C to 4C in 4 hours Noted good thawing practices at time of inspections: Noted shrimp / prawns thawing under cold running water No signs of pests noted at time of inspection