INSPECTION REPORT Health Protection JSAS-D28UCP

PREMISES NAME Happy Lamb Hot Pot (Burnaby)		Tel: (604) 434-0001 Fax:
PREMISES ADDRESS 200 - 4755 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE February 7, 2024	TIME SPENT 3 hours
OPERATOR (Person in Charge) Victor Jiang		NEXT INSPECTION DATE February 14, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of lamb bone stock in walk-in cooler 10 C Corrective Action(s): Product discarded. Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling process can be avoided by making fresh product daily. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): New self serve display cooler (seating area) - kim chi 12 C, minced garlic 6 C, chopped vegetables 7 C Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): New front self serve food warmer - noodles 50 C Kitchen line oven - lamb bones with meat on baking pan 31 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Kitchen line upper wall shelves used for clean dish storage - wall drywall material is damaged and flaking debris onto shelf and potentially on to dishware. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Refinish wall area above clean dish storage shelving to protect surfaces and dishware from contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both foodhandlers in back food preparation area are not using sanitizer solution with their wiping rags, rags had no detectable trace of sanitizer. Corrective Action(s): 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). Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff in back food preparation area - observed wiping their soiled hands using wiping rags and attempting to wash their hands while still wearing disposable gloves. Corrective Action(s): Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Staff placing open pieces of meat into chest freezer by meat slicer without using a container or protective wrap on food. Staff using a visibly discolored spray bottle filled with water to spray on vegetables prior to service. Preassembled spicy hot pot pots stored under work counters in kitchen cook line - pots stored with dry food ingredients without protective covers. Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Use fresh water from a food preparation sink to wet produce prior to service, do not use stagnant water from a potentially contaminated spray bottle to apply water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dishwasher / back preparation area - debris on floors and lower shelving surfaces. Walk-in cooler - shelving has food debris build-up. Kitchen cooking line - floor under cooking equipment and lower portions of equipment around fryers have build-up of debris and grease. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Damage serving trays - observed with material flaking and peeling off. Plastic strainer baskets - observed cracked and broken Walk-in cooler - back section of cooler, compressor is unplugged and not in operation. Corrective Action(s): Discard and replace all damaged food containers. Restore function to back walk-in cooler compressor. Violation Score: 3

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. High temperature sanitizing dishwasher 75 C achieved. Walk-in Cooler 4 C Walk- in Freezer -10 C Bar Walk-in Cooler 4 C Back chest freezer -3 C, Back prep cooler 4 C, storage room chest freezer -9 C 2 door upright cooler (hallway) 4 C, Soup base cooking 80 C, Cooking line chest freezer -6 C, rice cooker 66 C, herbal tea cooking 74 C Cooking line prep cooler 1 C, 2 door upright cooler 0 C Bar: 2 door undercounter cooler 0 C Glasswasher 12.5 ppm Iodine, test strips available