INSPECTION REPORT Health Protection JSAS-CWVRY3

PREMISES NAME Happy Lamb Hot Pot (Burnaby)		Tel: (604) 434-0001 Fax:
PREMISES ADDRESS 200 - 4755 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE October 23, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Victor Jiang		NEXT INSPECTION DATE October 31, 2023
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Servery station sanitizer containers 0 ppm chlorine Knife rack by dishwasher - rack and knives inside had visible food debris 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 and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food containers on floor in walk-in cooler and walk-in freezer. Cloth rags used to cover vegetable trays. Cart for clean plates stored next to meat slicer, pieces of raw meat observed falling on dishware prior to use. 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. Relocate cart away from slicer or provide a protective barrier to prevent food debris landing on clean dishware. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following locations: - walk-in cooler compressor and shelving units have build-up of mold and debris - grease and debris on floor under cooking line equipment Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving in cooler units observed covered with cardboard sheets or plastic mats. Corrective Action(s): Remove all liners from cooler shelving as they restrict air flow inside cooler and obstruct cleaning measures. 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. No signs of pest activity observed. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 74 C achieved. Walk-in Cooler 3 C Walk- in Freezer -9 C Bar Walk-in Cooler 4 C Back chest freezer -3 C, Back prep cooler 4 C, storage room chest freezer -7 C 2 door upright cooler 0 C, Soup base cooking 75 C, soup base hot holding 66 C Cooking line chest freezer -10 C, rice cooker 61 C, chicken bone cooking 76 C, 64 C Cooking line prep cooler 0 C, 2 door upright cooler 3 C Bar: 2 door undercounter cooler 0 C Glasswasher 12.5 ppm Iodine, test strips available