INSPECTION REPORT Health Protection TGIL-CDB2F7

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE April 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Winston Wei Hsiang Liang		NEXT INSPECTION DATE 6 Months
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 boxes of half cut cabbage boxes were stored at room temperature. Upon investigation, staff stated the delivery came an hour ago (less than 2 hours at room temperature). Corrective Action(s): Cut/sliced vegetables are considered potentially hazardous food that requires cold storage to prevent bacterial growth and subsequently, food contamination. Staff moved all three boxes to walk-in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door has gaps on the side and at the bottom that can be potential entry points for rodents into the facility. Corrective Action(s): Repair the door to ensure the gaps are properly sealed. TO BE CORRECTED BY - May 15, 2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thick food debris/grease build up observed on the floor of walk-in freezer that requires cleaning to prevent any risk of food contamination. Corrective Action(s): Remove the build-up debris and ensure that walk-in freezer and the facility is maintained in good sanitary condition. TO BE CORRECTED BY - April 21, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in cooler maintained at 4C - Walk in freezer at -11C - Coolers x2 at 4C or less - Stand up white freezer at -12C - Prep cooler recorded at 5C and being opened frequently due to rush hour. Ensure that coolers are maintained at a temperature of at least 4C or less. - Cooked rice hot held above 60C - Coolers in bar area used for storing drinks and maintained at 5C - Temperature logs were maintained. Storage: - All food products were found either in original packaging or covered inside coolers. - Storage area was properly organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pails available and the concentration of QUATS noted at 200ppm. - Sanitizer dispenser releases 200 ppm QUATS at 2 compartment sink. - High temp mechanical dishwasher reached 74C on dish surface during rinse cycle. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Pest Management: - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate. NOTE: Please be aware that house made sauces and cut vegetables used during cooking at the grill line are considered potentially hazardous food and must not exceed 2 hours at room temperature to prevent the risk of bacterial growth and toxin production. Use small portions of sauce/cut vegetables that can be used within 2 hours instead of keeping large containers at room temperature.