INSPECTION REPORT Health Protection LKIM-B9RPN9

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 583-1399 Fax:
PREMISES ADDRESS 14755 104th Ave Surrey, BC V3R 5X4		INSPECTION DATE February 26, 2019	TIME SPENT 3 hours
OPERATOR (Person in Charge) Yi Yang Wong		NEXT INSPECTION DATE March 01, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 101

Critical Hazards: Total Number: 7

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Cooked duck from supplier "Dollar Meat Store Limited" on Pender Street Vancouver received in cardboard box. Cardboard box was previously used to store raw duck inside from original supplier of raw duck "Fraser Valley Specialty Poultry". Photographs taken. CORRECTED DURING INSPECTION - Items Discarded during inspection. . Corrective Action(s): Cooked food items, ready to eat food items, can NOT be stored in containers that have previously stored raw meat/poultry inside. Even if cardboard is lined with paper or plastic this has the potential to contaminate ready to eat food items. . Discuss with Supplier "Dollar Meat Store Limited". Cooked food items are NOT to be stored or delivered in previously used for raw meat/poultry cardboard. Cardboard can NOT be adequately cleaned and sanitized between uses and paper/plastic liners is no guarantee cooked items did not become contaminated. . Ensure going forward "Dollar Meat Store Limited" supplies cooked duck in clean, suitable containers (that are clean and in sanitary condition) . Violation Score: 5 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Partially cooked duck stored hanging and dripping liquid from a height. Beneath partially cooked duck was cooked, ready to eat noodles. CORRECTED DURING INSPECTION - Noodles relocated. . Corrective Action(s): DO NOT hang partially cooked meat above ready to eat food items as those items below could be contaminated Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Barbecue duck from supplier delivered at approximately 13:15 in afternoon. Internal temperature taken by Health Inspector and determined to be approximately 35-39 degrees Celsius. Location of supplier is Pender Street in Vancouver according to invoice. CORRECTED DURING INSPECTION - items discarded. Photographs taken. . Corrective Action(s): Staff were unable to determine when product was made, for how long item was stored at temperatures greater than 4 or less than 60 degrees Celsius. Staff unable to guarantee how long product was driven prior to delivery to restaurant. DO NOT accept cooked duck at temperatures greater than 4 degrees Celsius and less than 60 degrees Celsius from supplier. Discussed with owner. Owner is to ensure cooked duck is delivered in proper containers and at temperatures less than 4 or greater than 60 degrees Celsius. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked congee at temperatures of 30 degrees Celsius found cooling in flour/rice storage room. Staff explained there is insufficient space on grill for all containers of Congee to be kept at 60 degrees so some are left in room to "cool" until needed. Then these items are reheated on grill. CORRECTED DURING INSPECTION - as staff explained that items were cooked on hour ago items were permitted to be placed back on grill. 2) Cooked meat in containers found stored at temperatures of 11 degrees Celsius on counter during lunch rush - CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): 1) DO NOT continue the practice of storing cooked food items at room temperature. All cooked food items are to be stored cold at 4 degrees Celsius or less or hot at 60 degrees Celsius or more. 2) NO storing cooked meat at room temperature during lunch rush. The staff are fully aware of this violation. A cooler unit was purchased for this reason. Ensure staff are not reverting back to improperly storing cooked food items. . . Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) "Clean" knives (indicated as clean by staff member) stored in container with food debris - CORRECTED DURING INSPECTION - Item cleaned . 2) Knives stored in "crack" between equipment that can not be adequately cleaned. This violation has been discussed previously. Staff are aware that this is not a suitable location for knife storage - CORRECTED DURING INSPECTION - item washed in dishwasher . 3) Pans in Dim Sum area stored on floor. . Corrective Action(s): 3) Pans are to be washed in dishwasher. DO NOT store pans on floor as they are a food contact surface and will be placed on food preparation surface (counter) . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution during inspection. Health Inspector asked location of sanitizer solution upon arrival and watched staff member make it as soon as requested. No other sanitizer solution could be located during inspection. Photographs taken. All rags at 0ppm Chlorine solution Bucket of "sanitizer" solution at 0ppm Chlorine as staff did not make sanitizer solution properly once asked. Lack of sanitizer solution at facility. CORRECTED DURING INSPECTION - 200ppm Chlorine sanitizer solution prepared. . Corrective Action(s): REPEAT VIOLATION - This violation has been discussed at three routine inspections. A Correction Order was issued for this violation DO NOT prepare food items without first cleaning and sanitizing counters and work surfaces with sanitizer solution 200ppm Sanitizer solution is to be made at the start of each day and used THROUGHOUT the day. DO NOT use dry or water soaked rags to wipe down counters. . - facility must have proper sanitizer solution available EACH DAY and throughout the day. Facility has a severe rodent and cockroach infestation. Sanitizing food preparation surfaces is necessary to ensure these areas are not contaminated by pathogens from food or rodent/cockroach feces. .. This is a repeat violation and therefore a TICKET will be issued at follow up inspection due to this violation of the Food Premises Regulation. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom sink blocked with mops and mop buckets. Staff have relocated items to this area. . Corrective Action(s): DO NOT BLOCK HANDSINK. Handwashing is an issue in facility. DO NOT make any sinks unusable by blocking sinks Ensure staff are adequately washing hands after returning from outside cell phone/cigarette breaks. Review handwashing with staff. . Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Partially cooked duck stored hanging and dripping liquid from a height. Beneath partially cooked duck was cooked, ready to eat noodles. CORRECTED DURING INSPECTION - Noodles relocated. 2) Raw meat/seafood stored above ready to eat food items in coolers 3) Food items stored in cans in cooler units (opened) 4) Box of ginger stored on floor 5) Poison found in kitchen, on floor behind dough mixer . Corrective Action(s): 1)&2) Partially cooked meat/poultry or raw meat/seafood/poultry is never to be stored above ready to eat food items 3) All opened items of food should be dispensed into proper containers and not left in cans 4) This item was discussed during previous inspection as box of ginger had rodent droppings inside and had to be discarded. Ensure staff are properly storing items. 5) No poison in kitchen . Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat thawing on shelf. CORRECTED DURING INSPECTION - item relocated to walk in cooler upon arrival of inspector. . Corrective Action(s): Staff are aware of how to properly thaw food items. Ensure staff are properly thawing food items. . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: 1) Rodent droppings found 2) Live cockroach observed on dishwasher lines . Corrective Action(s): Continue with Services from Pest Technician. Ensure cockroach treatment continues. Clean and sanitize both storage room floors and shelves as rodent droppings found in these areas again. Use 200ppm Chlorine as before. . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) More cleaning required to reduce pest infestations 2) Pest proof containers required for additional dry goods in storage room 3) As discussed with Owner during previous inspection: to reduce entry of rodents into dry storage room have door installed (or equivalent) which could be added at night to prevent entry of rodents into these areas at night. One "door" has been made for rice/flour storage room but not yet for large storage room. Ensure staff are sealing off these dry storage rooms at night to prevent rodent infestations in these areas. 4) Side door to water heater open during inspection and blocked with pressure washer. This was discussed with owner during previous inspection. Door needs to remain closed as evidence of rats was found in this room. . Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean: - Under grill - Under equipment - Shelves and floors of dry storage rooms - Remove shoes from dishwashing area . Corrective Action(s): Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Broken cooler door requires glass replacement. This item has been discussed on previous inspection report 2) Broken handle on cooler door requires replacement. Rope is not suitable solution. 3) Broken light in flour/sugar dry storage room requires replacement 4) Rags that are ripped/torn need to be discarded as rags with large holes do not clean effectively. . Corrective Action(s): Violation Score: 9

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

Comments

Follow up inspection to occur on March 1, 2019. Ticket will be issued during this follow up inspection. Have receipts available for inspection (seafood receipts) Ensure Barbecue duck is supplied to facility at proper temperatures and in suitable containers COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (71) Degrees Celsius ppm at the dish - Ice machine and scoops in good sanitary condition - Light covers in place - Cooler handles and seals in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.