INSPECTION REPORT Health Protection JMAA-B4CVGW

PREMISES NAME Green Lettuce Restaurant		Tel: (604) 572-8677 Fax:
PREMISES ADDRESS 112 - 6350 120th St Surrey, BC V3X 1Y7		INSPECTION DATE September 6, 2018	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 = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts stored at room temperature after lunch. Corrective Action(s): Bean sprouts were placed back into the cooler. A small amount of bean sprouts were taken out and placed on ice. Ensure that bean sprouts are kept cold, as they are a potentially hazardous food. Only take out small portions at a time. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Cannot find permit to operate. Corrective Action(s): Obtain the permit to operate and post it in a visible location. If misplaced, call Health Protection Billing at 604-918-7677 for a replacement. Date to be corrected by: Sept 20, 2018 Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw shrimp stored in proximity to lettuce and vegetables on the same shelf in glass stand-up cooler. Corrective Action(s): Shrimp moved to bottom shelf of another cooler. Ensure that all raw foods are kept separate from ready-to-eat and cooked foods to prevent cross-contamination. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally well maintained and operated, premise is well lit. The following observations were made: 1. Temperatures - Walk-in cooler at 3C - Walk-in freezer and chest freezer at -18C or below - Prep cooler at 4C (bottom compartment & top compartment ) - Stand-up glass door coolers at 4C - Bar cooler at 6C (only contains soda and carbonated drinks, no potentially hazardous foods insie) - Items cooling after lunch include: fried chicken (12C inside walk-in cooler and stand-up cooler), chow mein (19C inside walk-in freezer). Chicken and chow mein meet the cooling curve (60C to 20C in 2 hours, 20C to 4C in 4 hours) - Rice hot held inside rice cookers (x2) at 60C or greater 2. Hygiene and Sanitizing - Handwash stations in kitchen and restroom adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Employees observed properly handwashing at time of inspection - Quats dispenser releases 200 ppm quats. Quats sanitizing pails and spray bottles all contain 200 ppm quats. Reminder: Ensure that all cloths are placed directly inside the quats sanitizing pails to actively kill bacteria - Utensils, knives, cutting boards generally well maintained in good sanitary condition. Single-use take-out trays stored securely above prep area and are in good condition - High-temperature dishwasher sanitizes at final rinse cycle of 79C at the plate (Min: 71C) - Ventilation slats are in good sanitary condition - Employee and staff restrooms are well maintained 3. Storage - Food items are elevated off the floor - Bulk storage bins are in good condition, scoops stored inside with handles pointing outwards - Generally, food items are covered with containers with tight-fitting lids 4. Pest Control - Professional pest control company conducts routine audits - No visible signs of recent pest activity at time of inspection - Back door protected by screen door 5. Administrative - Permit posted and up-to-date - Manager has FoodSafe 1 (Expires: March 2019) No other concerns at this time.