INSPECTION REPORT Health Protection BCUD-AU928P

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE December 20, 2017	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Winston Wei Hsiang Liang		NEXT INSPECTION DATE January 03, 2018
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Found double stacked products in coolers. 2) Some foods found without lids or food grade wrap Corrective Action(s): Never double stack products without a barrier between. If product has already cooled, use a lid or plastic wrap to prevent contamination from higher shelves. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): 2 spray bottles found without labels Corrective Action(s): Labeled at time of inspection - both were quat sanitizers for wiping down tables. Violation Score: 3

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

Comments

Kitchen hand sink supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 3C Walk in freezer -22C Dishwasher reached 77C internally at rinse 2 door cooler 4C 1 door cooler 5C Standing freezer functional Prep cooler fluctuating due to heavy use. **Lowered at time of inspection. Also try to keep lids closed while not in use. This will preserve both food safety and your equipment. Beverage cooler (front) measured at 7C **If you wish to store milk products, or opened drinks in this cooler, ensure it maintains products at 4C or below. Quat sanitizer dispenser measured at 200ppm Kitchen goes through a wipe down "cycle" at lunch and at dinner. Good General sanitation of facility satisfactory No evidence of pests Notes: Records on site and available for review - please record the temperatures accurately and include daily readings of your dishwasher rinse temp Numerous items were found left on the grill line - crushed fresh chilies, garlic/ginger mix, corn soup, pooled eggs. **Minimize your use of pooled eggs by keeping containers as small as possible, and never saving product that has been left on the counter Reminder to clean and sanitize meat slicer immediately after use. Dried on product becomes very difficult to remove.