INSPECTION REPORT Health Protection JSAS-D3YQSP

PREMISES NAME Happy Lamb Hot Pot (Burnaby)		Tel: (604) 434-0001 Fax:
PREMISES ADDRESS 200 - 4755 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE April 3, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Victor Jiang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen cooking line: grease and debris collecting on floor and back wall under and behind wok station and sides of deep fryer 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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-D3QUJG of Mar-26-2024 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean dishware stored together with food items. Food utensils stored in soiled containers with staff personal items. Clean dishware / food containers stored on grease traps. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Code 302 noted on Routine inspection # JSAS-D3QUJG of Mar-26-2024 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple soiled wiping rags in back prep area on counter tops with no detectable sanitizer residual. Mulitple dough mixer heads stored soiled with visible food debris. Knives stored in knife racks soiled with grease deposits. Tray of food utensils below grill stored soiled with food debris and grease. Stockpile of soiled plastic buckets and lids stored in walk-in cooler. Correction: 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, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.

Comments

Potentially hazardous foods not observed stored at room temperature. Space made in prep cooler top inserts and shelving inside walk-in cooler for rapid access for ingredients frequently needed for preparation. Seating area cooler unit: garlic mix 2 C Clean dishware stored in sanitary locations throughout the kitchen - away from staff personal items, no longer on grease traps and food items. Wiping rags observed stored in sanitizer containers throughout kitchen. Multiple sanitizer containers set-up at active work stations. Soiled dishware no longer stockpiled in coolers. Cleaned utensils not observed stored in soiled containers that would contaminate surfaces. Back prep area handsink fully accessible for handwashing purposes. Food items stored properly covered to protect food items. Rice scoops stored in ice filled container. Broken containers and strainer baskets have been removed from use and discarded. Partition installed to protect tea pots from adjacent chemical storage shelving. Reviewed Foodsafety audit documentation: Temperature logs are to be maintained for cold, freezer and hot holding units to verify safe food temperatures.