INSPECTION REPORT Health Protection AHEN-CFKSPN

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 583-1399 Fax:
PREMISES ADDRESS 14755 104th Ave Surrey, BC V3R 5X4		INSPECTION DATE June 20, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Yi Yang Rong		NEXT INSPECTION DATE June 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1. Both chlorine spray bottles were filled, however contained 0 ppm chlorine sanitizer. Staff mentioned that the chlorine sanitizer had not been changed inside these bottles. 2. Chlorine sanitizer pail in the kitchen had more than 200 ppm chlorine sanitizer as the test strips were bleaching out. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer during the inspection. Ensure the chlorine sanitizer is maintained at 100 ppm chlorine sanitizer by changing it frequently throughout the day and mixing the bleach water properly (1/2 teaspoon household 5% bleach per L of water). Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Water was observed to be dripping inside the walk-in-cooler and a container to catch the dripping water was in place. Covered vegetables were observed stored directly below the container filled with the dripping water. 2. Food was stored inside open metal cans in the upright cooler across from the dishwashing area. 3. An open bag of potato starch was observed to be uncovered in the dry storage room. Another dry food item in this room was not fully covered between use. Corrective Action(s): 1. Staff moved the vegetables to an alternate location inside the walk-in-cooler so that they are not stored directly below the container catching the dripping water. 2. Staff transferred the food contents in the open metal container into food grade covered containers. 3. Staff transferred the potato starch into a dry covered container and covered the second dry food item during the inspection. . Ensure food is covered in food grade containers/materials in storage areas. Do not store food underneath the area where water is dripping into the container inside the walk-in-cooler until repairs are made to prevent the dripping water. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Backdoor was left open inside the kitchen and screen door was not in use. 2. A small gap was observed in the second backdoor near the customer washrooms. Weather-strip did not appear to be fully secure to the door. Corrective Action(s): 1. Staff member shut the screen door during the inspection (Corrected during the inspection). Ensure all doors are kept shut between use to protect the restaurant from the entrance of potential pests. 2. Make the repairs to prevent the gap at the backdoor; correct within 2 weeks and provide an update to the district Environmental Health Officer. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation hood panels had dust/debris present over them. 2. Screen at the backdoor in the kitchen appeared dusty and requires cleaning. Corrective Action(s): Clean the ventilation hoods and the screen of the backdoor to maintain them in a clean condition; Correct by June 27, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Door seal of the cooler across from the cook line was taped in places, appeared broken in some areas, and requires replacement. 2. Water was observed to be dripping inside the walk-in-cooler into an empty container. 3. Dishwasher final rinse gauge did not achieve 180 degrees F for at least 10 seconds at the manifold level even though the final rinse temperature registered at 71 degrees C or hotter at the plate level during three runs. Corrective Action(s): 1. Replace the door seal of the cooler across from the cook line; Correct within 1 month and update district Environmental Health Officer once done. . 2. Make the necessary repairs to prevent the dripping water inside the walk-in-cooler; Correct as soon as possible within 2 weeks. Do not store food below the container being used to catch the dripping water. . 3. Ensure the rinse gauge at the dishwasher is in good working order to adequately monitor if the dishwasher is achieving the sanitizing standard; Correct as soon as possible within 2 weeks. Recommended: Obtain a waterproof min/max thermometer with a cover to monitor the dishwasher final rinse temperature is achieving at least 71 degrees C or hotter at the plate level. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Three chlorine sanitizer pails and one chlorine sanitizer spray bottle were not properly labelled to identify the contents. Corrective Action(s): Label the chlorine sanitizer (bleach water) pails and chlorine sanitizer spray bottle (e.g. as "chlorine sanitizer" or "bleach water") to identify the contents; Correct today. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was not available inside the cooler across from the cook line. Corrective Action(s): Place a thermometer inside the cooler across from the cook line to monitor that it is able to maintain a temperature at or below 4 degrees C on a regular basis; Correct within two days. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the Operator's absence, no staff on duty had valid FOODSAFE Level 1 or equivalent course training. Staff informed that five of them on shift did not have FOODSAFE Level 1 or equivalent course training. The sixth staff member did not have their FOODSAFE Level 1 certificate on-site, however had expired FOODSAFE Level 1 training (expiration date: July 29, 2018) based on the Environmental Health Officer's check in the FOODSAFE registry. Corrective Action(s): Ensure enough staff take FOODSAFE Level 1 or an equivalent course so that at least one staff member on shift maintains valid FOODSAFE Level 1 or equivalent course training in the absence of the Operator; Correct by July 20, 2022 and provide an update to the district Environmental Health Officer. Violation Score: 1

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

Comments

Handsinks (handsink in the kitchen, near the ice machine, in the bar, and in both customers washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels via dispensers. 2-compartment sink was supplied with hot and cold running water. Overhead spray near the dish pit was operational. High temperature dishwasher was turned on during the inspection. Dishwasher final rinse temperature was 71 degrees C or hotter (measured at 71.6 degrees C) at the plate level. Dishwasher met this standard consistently across three runs checked at the time of inspection. Refrigeration units (walk-in-cooler, both upright coolers, both prep. coolers, and bar cooler) were at or below 4 degrees C. Freezer unit temperatures (for both chest freezers and both upright freezers) were satisfactory. Raw meat was stored separately from potential ready-to-eat food. Staff informed that they have temporarily and voluntarily stopped sale and service of oysters. Prior to selling/serving oysters again in the future, ensure to obtain them from an approved (government inspected) source, follow the procedures in your food safety plan, and follow the directions in the oyster advisory letter that was mailed recently from Fraser Health. Invoices were available on-site for seafood and other food products. Previously cooled BBQ pork and chicken products were checked in the walk-in-cooler and were found to be at or below 4 degrees C. Hot-held food was at or above 60 degrees C. No signs of recent pest activity were evident at the time of inspection. Ice machine was in a clean condition. In-use spatulas were observed stored in ice water. Ensure to clean and sanitize the in-use spatulas and container at least every 4 hours between use and after final use each day. Permit to operate was posted in a conspicuous location. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, Please feel free to contact the district Environmental Health Officer of Fraser Health (business card was provided).