INSPECTION REPORT Health Protection LKIM-B5ZMQS

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 583-1399 Fax:
PREMISES ADDRESS 14755 104th Ave Surrey, BC V3R 5X4		INSPECTION DATE October 29, 2018	TIME SPENT 3 hours
OPERATOR (Person in Charge) Yi Yang Wong		NEXT INSPECTION DATE October 30, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 117

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Raw ginger was stored in cardboard box on floor under cutting table. Cardboard box was submerged in dirty, mucky puddle. Ginger inside box was lying in this water. Cockroach observed crawling on sides of box. CORRECTED DURING INSPECTION - item was disposed of by owner. . Corrective Action(s): DO NOT store food on floor. DO NOT store food in dirty mud puddles DO NOT store food items in cardboard as they are not suitable for long term storage. . Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple violations: - Pots stored on floor, and in dirty hot water storage area - Cutting boards stored on floor - Knives stored in crack - large amounts of grease found in crack and underneath Corrective Action(s): Hot water tank closet is NOT for storing equipment in use. Remove pots, clean and sanitize and relocate these items Cutting boards are to be cleaned and sanitized and relocated Knives have been an issue for most inspections. DO NOT continue with this practice. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: When staff were asked where the sanitizer solution was they pointed to a dirty bucket filled with dirty cloths. The sanitizer solution did have chlorine solution however it appeared as though it was for soaking rags for cleaning the rags themselves and not intended for cleaning counters and food preparation surfaces as it was stored on the ground and filthy. . Corrective Action(s): Sanitizer solution must be made DAILY and changed as necessary. This is a repeat offense. Staff are to make sanitizer solution and place on COUNTERS NOT ON FLOOR and change out ROUTINELY so that solution is clean. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink in staff washroom had a bag of multiple cans of insecticide stored inside hand sink. . Corrective Action(s): Staff do NOT currently have access to handsink in washroom. DO NOT repeat this offense. . Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff were observed to return from outside and resume working in kitchen without hand washing. Staff smelled of cigarettes. . Corrective Action(s): When staff resume duties in kitchen they MUST wash hands prior to work. . Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Food uncovered on top of cooler unit Food uncovered in cooler units . Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Evidence of the following pests were observed: - Fruit flies - Rodents (what appeared to be rat droppings on top of dishwasher and mouse droppings in bar area) - Cockroaches - 7 live cockroaches found throughout (in dishwasher area, under stand up cooler unit in motor, in upper cupboards of server station, under warming unit in front of house) - Moths in rice/flour dry storage area . Corrective Action(s): Discuss with Pest Control. Facility has hired services of Pest technician. Have facility treated for cockroaches. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The following conditions will lead to either an increase in current pest infestation or a new infestation: - Back door was open upon arrival of inspector - Last night's dishes were on counter - Shrimp food product under shelf from previous night - Organic debris and food splatter throughout facility - Storage of food items in original bags and not in pest proof containers (this is mentioned several times on Pest Technician report) - Food spilled all over floor - Excess water on floor - Holes found in walls . Facility was EXTREMELY dirty. Any organic material will contribute to a pest infestation. This has been discussed as far back as one year with Pest Technician and Health Inspector. . Corrective Action(s): All of these items need to be addressed IMMEDIATELY. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility EXTREMELY DIRTY. Organic materials on floor, in crevices of equipment, on shelves, in containers, on legs of equipment, upper grills of exhaust canopy, etc. Dead flies found in storage room on floor and on shelves Rat Feces on top of dishwashing unit. . Corrective Action(s): Facility requires more thorough cleaning. This has been discussed multiple times. . Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: .Cooler handle has broken glass and handle. . Corrective Action(s): Repair handle and glass of stand up cooler unit. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Lack of adequately trained staff in kitchen during inspection. CORRECTED DURING INSPECTION - once owner returned facility was in compliance . Corrective Action(s): Ensure staff are adequately trained. Facility must have one trained staff member onsite at all times. . Violation Score: 1

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

Comments

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 72 (72.3) Degrees Celsius at the dish - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. FACILITY IS CLOSED - CLOSURE ORDER ISSUED DUE TO COCKROACH INFESTATION AND POOR SANITATION: Violation of Food Premises Regulation Section 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). And Section 26 Every operator of food premises must ensure that the premises are (a) free of pests, (b) free of conditions that lead to the harbouring or breeding of pests, and (c) protected against the entrance of pests. FACILITY MUST PROCEED WITH FOLLOWING ACTIONS: 1) Cease all food production IMMEDIATELY. No food production is to occur during cleaning to prevent against contamination 2) Clean and sanitize all areas that have potentially been contaminated by cockroaches. All floors, shelves, equipment, utensils, dishes must be cleaned and sanitized. Remove all items from shelves and clean and sanitize. Move all items off floor to sanitize floor properly. All surfaces (including floors, shelving units, buckets and counters) must be sanitized with 200ppm Chlorine or run through dishwasher. 3) All surfaces of kitchen MUST be free from food, pooling water or organic materials (Food Splatter). Clean floors, equipment, underside of shelves, exhaust canopy grill units, counters, cupboards, counter legs, crevices, shelves, walls, etc. 4) Fill any holes with non-chewable (i.e. metal or wood) materials. Seal exterior doors. Inspect remainder of facility for holes. 5) All items are to be stored up off floor 6 inches. Remove clutter. Organize. Discard garbage. 6) Once cleaning has been completed obtain services of Pest Technician. Have facility treated for cockroach infestation. 7) Do not open facility without approval from Fraser Health Authority. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility CONTACT HEALTH INSPECTOR ONCE ALL CLEANING HAS OCCURRED: LISA KIRKHAM 604-897-7889