INSPECTION REPORT Health Protection ECAO-APKN4L

PREMISES NAME Lee Garden Seafood Restaurant		Tel: (604) 428-8885 Fax:
PREMISES ADDRESS 110 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE July 24, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shuo Ying Shen		NEXT INSPECTION DATE July 31, 2017
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): A box of cooked chinese donuts stored in cardboard box labelled cherries in walk-in freezer Corrective Action(s): Discard donuts. Do not store foods in previously used single-use containers -must be washable clean containers! Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleaver again stored between wooden cutting board and wall! Corrective Action(s): This is the second time this has been cited since last routine inspection -next enforceable step is ticketing Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Double stacking of foods observed in Walk-in cooler for vegetables -multiple containers 2. Pooling and storage of eggs observed in 3-door display fridge in kitchen 3. soy sauce stored right next to mop sink Corrective Action(s): 1. Must have lids between containers -bottoms must not be contacting food directly 2. No pooling and storage of eggs is allowed -once the eggs are cracked they must be cooked immediately -see chinese translated handouts provided for more information 3. Do not store foods next to mop sink area (this is a dirty area) Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Again operator defrosting meats without protection under running water Corrective Action(s): Meats must be in original sealed packaging for thawing under running water See Comment section below for further details Further infractions will require ticketing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area under wooden cutting board and baking ovens -hard-to-reach areas filthy Dry storage containers -the exteriors are filthy Corrective Action(s): Clean and sanitize Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back screen door is STILL not self closing -hinges installed are not working Corrective Action(s): This screen door MUST be self closing Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Goods stored directly on the ground in dishpit area 2. Daily temperature logs for fridges/dishwasher not maintained since July 17 Corrective Action(s): 1. Do not store goods directly on the floor -relocate all extra cleaning detergent/sanitizer vats to upstairs storage room 2. Maintain temperature logs DAILY Violation Score: 3

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

Comments

NOTE: For thawing perishables: Food may be thawed: i) under refrigeration at 4°C (40°F) or less; ii) completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or iv) by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process. Temperature Controls: -Walk-in cooler 2 deg C (meats) -2 door display 3 deg C (dessert) -3-door display 2 deg C (fish) -3-door bar cooler 3 deg C (alcohol) -High temperature washer 73.9 deg C at plate level (1st test cycle) Chemical Controls: -sanitizer bucket (bleach) >100ppm as per test strips -glasswasher chlorine residual >50ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay In-Use Utensils are dishwashed / changed ever 2-3 hours -okay do not exceed 4 hours NOTE: continue reducing unrelated goods from restaurant upstairs keeping all goods off the floor on shelves -no signs of pests Professional pest control comes on a regular basis: Dashing Pest Control comes in monthly -last work report shows no pest activity Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access -place handsink signs Follow-up next week for infractions cited