INSPECTION REPORT Health Protection JMAA-BETVHJ

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE August 7, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Winston Wei Hsiang Liang		NEXT INSPECTION DATE August 21, 2019
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 = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked vats of fried rice were still steaming, at approximately 45-50C, inside the walk-in cooler. Rice was cooked approximately 30 mina go. Lids closed at time of inspection. Corrective Action(s): Fried rice was moved out into the kitchen area. Lids removed in order for steam to escape. Once the rice had cooled down to approximately 30-35C, it was placed back into the walk-in cooler. All cooked foods must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. Use shallow containers to facilitate cooling, and do not place lids on top of the rice when it initially cools down. Use cooling logs to take the temperature of the food products every 2 hours to ensure that you meet the cooling requirement above. Proper cooling is essential to prevent the growth of harmful bacteria and/or production of their toxins. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Variety of items inside the stand-up glass cooler (closest to the wall) were measured at the following temperature: - Two plastic containers of dumplings (prepared last night) at 8C - Mushrooms in water at 8C - Milk and buttermilk at 8-9C - Hoi sin sauce at 9C Stand-up glass cooler had an ambient temperature of 8C at the beginning of the inspection. Corrective Action(s): Aforementioned items were discarded at time of inspection. Pictures taken. Do not block the stand-up cooler ventilation system. When the bread was removed from the top shelf, the fan was allowed to properly function and the temperature was reduced back down to 0C. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Toppings and ingredients inside the prep cooler did not contain any lids at time of inspection. 2. Raw chicken and raw beef placed on the same shelf as cooked items. Corrective Action(s): 1. Lids placed on toppings at time of inspection. 2. Raw chicken and raw beef stored on a lower shelf. Always store raw items below cooked and ready-to-eat products. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): One deceased mouse observed inside a trap in the boiler room at time of inspection. Corrective Action(s): Deceased mouse removed from premise. Reset the trap and continually monitor for signs of rodent activity, including rodent droppings, gnaw marks on electrical wiring, fur marks along walls, etc. and continue to work with your professional pest control company. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas will need further cleaning: 1. Area behind the dishwasher has accumulated a mould-like residue. 2. Area underneath the cook line needs to be degreased. 3. Beverage cooler contains old tubing that is saturated with mould. Corrective Action(s): 1. Thoroughly clean and degrease the aforementioned areas to keep your premise in good sanitary condition. Date to be corrected by: August 21, 2019 2. Old tubing was removed at time of inspection. Area in beverage cooler scrubbed with sanitizer. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard boxes used to store frozen spring rolls. Corrective Action(s): Cardboard boxes were all discarded at time of inspection. Only use food-grade containers to store food products. Cardboard cannot be easily cleaned and absorbs moisture and grease. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Walk-in cooler at 2C - Prep cooler at 3C - Stand-up glass cooler (left) at 0C (after ventilation fan was freed up) - Stand-up glass cooler (right) at 3C - Beverage cooler at 4C - Walk-in freezer at -18C - Stand-up domestic freezer at -18C - Hot-held rice at 60C or greater - Temperature logs maintained and up-to-date - Coolers are equipped with accurate thermometers 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen handwashing station and in restroom - QUATS-based sanitizer dispenser releases 200 ppm QUATS - QUATS sanitizing pails (x3) all measured at 200 ppm inside the kitchen area. Cloths are immersed in the sanitizing pails - good - High-temperature conveyor-type dishwasher sanitizes at a final rinse cycle of 73C at the plate (Min: 71C). Final rinse temperature gauge reads 185F - Ventilation canopy is maintained in good sanitary condition, no build-up of grease observed. Two containers of grease under the cook line to be emptied into the grease drum later today - Restrooms well maintained and in good sanitary condition 3. Storage - Food products stored at least 6" off the floor - Walk-in cooler and walk-in freezer generally well organized - Food-grade bins for dry ingredients (e.g. sugar) are equipped with proper lids 4. Pest Control - Email copy of professional pest control company's report to the Environmental Health Officer 5. Administrative - Permit posted and up-to-date - All managers on-site + Owner have Foodsafe 1 certificates available for review (Expiry: all between February - March 2024)