INSPECTION REPORT Health Protection ECAO-BRGTCX

PREMISES NAME Lee Garden Seafood Restaurant		Tel: (604) 428-8885 Fax:
PREMISES ADDRESS 110 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE July 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shuo Ying Shen		NEXT INSPECTION DATE July 20, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Discarded a container of cooked rice and sprouts stored at room temperature Corrective Action(s): Do not store potentially hazardous foods at room temperature Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): One chopping block next to back screen door is pitted, has crevices with food debris -cannot be cleaned adequately Corrective Action(s): Do not use the chopping block until it can be shaved down -must be a smooth surface to adequately clean and sanitize the surface If this becomes a continual problem you will be required to remove all wooden chopping blocks and use hard plastic/glass cutting boards instead Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Bowls in use for bulk foods -double stacking of food observed in the fridges Corrective Action(s): -Remove the bowls -use scoopers with handles -handle-up out of the food to protect the foods from hand contamination -do not double stack foods without a barrier/lid inbetween Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor areas under the cooking wok/fryer lines have grease and food debris. Equipment is being stored under the cooking lines Corrective Action(s): Remove all equipment from under the cooking lines -must be clear to facilitate cleaning Degrease, clean and sanitize under the cooking lines Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher rinse gauge is showing temperatures of 87 deg C -tested at plate level shows 71.6 deg C which is equivalent to a gauge temperature of 82 deg C Corrective Action(s): Have the dishwasher rinse gauge calibrated Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Steamed rice 64 deg C -High temperature washer final rinse 71.7 deg C at plate level Chemical Controls: -Low temperature glasswasher chlorine residual >50ppm as per test strips -Sanitizer buckets in kitchen >100ppm Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation okay In-Use Utensils: -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Dashing Pest Control comes in monthly -no pest activity denoted on last work report - Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access NOTE: COVID-19 Protocol review -all workers wearing masks -tables 2m physical distancing -enhanced cleaning included for dining chairs between customers -guest lists being maintained for contact tracing -flow through traffic one way -waiting area closed in the lobby