INSPECTION REPORT Health Protection JSAS-D2FSH5

PREMISES NAME Happy Lamb Hot Pot (Burnaby)		Tel: (604) 434-0001 Fax:
PREMISES ADDRESS 200 - 4755 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE February 14, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Victor Jiang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front display warmer unit - fries 30 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

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler - wire shelving units, debris and mold growth present on surfaces of shelving. Cooking line - floor, equipment (fryers, burners) have grease / debris build-up on surfaces. 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: Front display warmer - warming surface 21 C Corrective Action(s): Unit is not to be used for keeping potentially hazardous foods hot, unless demonstrated that it can maintain temperatures above 60 C. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-D28UCP of Feb-07-2024 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. Correction: 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.

Comments

Reviewed cooling process - cooked, leftover product observed stored in shallow metal trays to facilitate rapid cooling. Front self serve cooler unit - food inserts 3 - 4 C (garlic sauce, chopped vegetables) Food items within meat chest freezer by slicer - meats stored wrapped in plastic and / within lidded bin. Preassembled hot pots (dry seasonings) - stored covered with plastic wrap. Kitchen line dish storage shelving - wall portions have protective panels installed on surface that provide a smooth, washable surface. Falling debris from damaged wall removed. Wiping rags in use stored in dilute bleach sanitizer reservoirs. Damaged strainer baskets and serving trays discarded. Ensure broken / damaged equipment is removed from service to protect food from physical contaminants. Walk-in cooler temp 2-3 C, back corner compressor remains from a previous walk-in freezer and that is why it is no longer in use. Back portion of walk-in 3 C. Reviewed handwashing procedures. - 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.