INSPECTION REPORT Health Protection ABRR-BHMURT

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 385-1272 Fax:
PREMISES ADDRESS 101 - 1812 152nd St Surrey, BC V4A 4N5		INSPECTION DATE November 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yi Yang Rong (Lisa)		NEXT INSPECTION DATE 4 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 = 18

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two sanitizer bottles were measured at less than50ppm chlorine residual concentration Corrective Action(s): - Fresh prepared solution is measured at 200ppm concentration. Ensure that fresh solution is prepared averyday before preparation begins and changed throughout the day Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Sliced apples were stored and left in a metal can after it was opened Corrective Action(s): After metal can is opened store the food items in food grade container Violation Score: 3

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

Comments

- All handsinks in the kitchen, front dim sum area and staff washroom are supplied with hot and cold running water, soap and paper towel - Dishwasher is working and dispensed 100ppm chlorine residual (50C) at the dish surface during final rinse cycle - Sanitizer solution in spray bottles at front and all buckets with cleaning cloth is measured at atleast 100ppm chlorine residual - All coolers - walk in cooler, two prep coolers, upright cooler for vegetables, dim sum coolers are measured at temperature less than 4C - Walk in freezer and chest freezer are functional and are measured at -18C or less - Hot holding units maintaining temperatures greater than 60C. - Temperature logs kept and maintained - Food storage practices are satisfactory, food products labeled and dated - No pest activity was observed at the time of inspection - FoodSafe certified staff is available on site