INSPECTION REPORT Health Protection 233384

PREMISES NAME Lee's Famous Recipe Chicken		Tel: (604) 855-0004 Fax:
PREMISES ADDRESS 33576 Marshall Rd Abbotsford, BC V2S 1K9		INSPECTION DATE November 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) C. & S. Investment (1991) Ltd.		NEXT INSPECTION DATE May 20, 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available for front service area. Operator made sanitizer solution measured at 100 ppm Cl. A sanitizer solution must be available at all times for sanitizing. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk in freezer measured at -2 C. Previous records show -9 c for the past month. food was still frozen. Corrective Action(s): Ensure all foods are frozen and not thawing. Freezers must maintain at least -18 c. Correct by 2018/12/05 Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required i many kitchen areas including behind, under and between cooking equipment, under fryers and fume vent. Walk in cooler also requires cleaning. Corrective Action(s): Correct by 2018/12/05 Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in freezer measured at -2 C. Fix walk in freezer to maintain -18 C. Corrective Action(s): Correct by 2018/12/05

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

Comments

All hand sinks stocked with soap, paper towels and hot and cold water. All coolers at or under 4 c. Hot holding for gravy and fries and chicken all over 60 C. Sanitizer bucket measured 100 ppm Cl. Operator demonstrated proper manual dishwashing procedures. Wash with soap, rinse with water, sanitize with 100 ppm Cl for at least 5 minutes, air dry. No signs of pests at time of inspection.