INSPECTION REPORT Health Protection JCHW-BM4RCY

PREMISES NAME Lucky Horse Restaurant (72nd Ave)		Tel: (604) 591-2770 Fax:
PREMISES ADDRESS 125 - 13737 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 24, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bus pan of fried rice made the previous night was at 11C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To rapidly cool hot foods, divide the food into multiple bus pans. Rice was discarded at the time of inspection. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen chef was observed wiping hands on his apron. Corrective Action(s): Discontinue the practice of using aprons to wipe hands - this can result in potential cross contamination. If hands need to be wiped, use single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Broccoli was stored in a plastic container lined with a cardboard box which was previously used for poultry. Corrective Action(s): Ensure all food contact surfaces are food grade materials. Do not use cardboard to line surfaces. Either use single use paper towels or another surface which can be properly cleaned and sanitized after each use. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Kitchen prep cooler was at 4C (top and bottom). -Serving area cooler was at 4C. -Kitchen upright freezers were at -15C and -18C. -Chest freezer was at -18C. -Hot holding was greater than 60C. Hot foods were cooked/reheated to greater than 74C prior to hot holding. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station shared with 2-compartment sink supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 100ppm. -Laminate cutting board placed on top of chopping block when chopping meat. -Raw foods stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and properly supplied. -FOODSAFE Level 1 valid until July 18, 2023. -Please contact the inspector if you have any questions or concerns.