INSPECTION REPORT Health Protection JFEN-BMMTGR

PREMISES NAME Luxe Chinese Seafood Restaurant		Tel: (604) 530-8286 Fax: (604) 530-8238
PREMISES ADDRESS 138A - 19653 Willowbrook Dr Langley, BC V2Y 1A5		INSPECTION DATE March 12, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bill Kwok/Chung Woo		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning in the dim sum preparation area, food debris noted under and on shelving units. Grease noted on shelving unit in dishwashing area. Corrective Action(s): These areas need to be washed and sanitized. Continue to follow your sanitation plan and maintain the sanitation of the premise at a high level. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Water leaks noted under several sinks and dishwashing area. 2) Light covering missing from light above cooking / prep area. Corrective Action(s): 1) Fix leaking pipes. 2) replace light covering above cooking / prep area. Violation Score: 3

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

Comments

liquid soap and paper towel provided at handsinks *review best handwashing practices with staff coolers @ <4C / 40F freezers @ < -18C / 0F hot holding @ >60C / 140F *thermometers present *ensure temperatures are checked daily note: hot holding unit for dim sum was turned off. Ensure it maintains hot potentially hazardous foods at temperatures >60C / 140F high temperature dishwasher @ > 71C at the plate during the final rinse @ > 82C / 180F at the gauge during the final rinse Bleach on-site for sanitizing surfaces, utensils and equipment *bleach solution to be provided in buckets at each work station for wiping cloths * 1/2 tsp. bleach for 1 litre of water (100 - 200 ppm chlorine) Noted good food storage practices in coolers Noted good thawing practices of meat / seafood Reviewed best cooling practices with operator: 60C to 20C in 2 hours 20C to 4C in 4 hours Continue to discard / replace broken dishes and equipment. No signs of pests noted at time of inspection