INSPECTION REPORT Health Protection LKIM-BL3NJV

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 583-1399 Fax:
PREMISES ADDRESS 14755 104th Ave Surrey, BC V3R 5X4		INSPECTION DATE January 22, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yi Yang Wong		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Health Inspector arrived during lunch rush (12pm). Some bowls of items (dim sum items, cooked meat, raw eggs, side of duck) observed to be at internal temperatures of 8-9 degrees Celsius. CORRECTED DURING INSPECTION - as it was during the lunch rush these items were permitted to be placed back into cooler units without disposal of items. . Corrective Action(s): Discuss with staff that as they finish with items out of cold storage during meal preparation the items are to be returned to cold storage as soon as staff are finished working with those items. Potentially hazardous food items are not to be stored out of cold storage during the lunch rush. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Upon arrival of Health Inspector approximately 5 kitchen staff were observed to be smoking outside with blue gloves on hands. As inspector arrived in kitchen staff had begun to resume kitchen responsibilities with the same gloves on. CORRECTED DURING INSPECTION - Staff removed gloves and washed hands. . Corrective Action(s): A discussion with staff regarding proper hand washing and smoking is required. Remind staff that after returning to work from smoking cigarettes staff are to IMMEDIATELY wash hands. This is the second observation of this violation. The next violation will result in TICKET issued to facility. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat stored adjacent to ready to eat food items (cooked and vegetables) in insert. Corrective Action(s): Examine food storage practices in kitchen. Discuss raw and ready to eat food storage with staff. Ideally, inserts should have clear separation of ready to eat food and raw meat items to prevent against cross contamination. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: One meat cleaver has rust on it - replace item Some of the bowls and platters on lower shelf have debris on them - have all items run through dishwasher One meat cleaver had food debris on it - CORRECTED DURING INSPECTION - item placed into dishwasher for proper cleaning and sanitizing. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some broken lids discovered in facility. . Corrective Action(s): Go through facility and replace all broken plastic lids as necessary. . Violation Score: 3

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

Comments

As a result of a meeting on November 8, 2019 the following deficiencies were discussed: Required Corrective Action Completion Date All 8 Kitchen staff are to be Food Safe Level One Certified January 20, 2020 Kitchen staff are to take responsibility in kitchen November 22, 2019 Removal of Clothes Washing Machine from kitchen December 6, 2019 Clean all ceiling pipes November 22, 2019 Back door is to remain completely closed at all times November 22, 2019 Knives and utensils maintained in good sanitary condition November 22, 2019 Labelling of all dry storage goods November 22, 2019 Adequate cold storage space to be added OR reduction in frequency of deliveries November 22, 2019 Defrost Chest freezer November 22, 2019 The following items were observed today during the routine inspection: - 6-7 Kitchen staff are now Food Safe level one Certified - Clothes washing machine is now relocated - Facility has had extensive cleaning - Back door remains closed during inspection and throughout - Reduction in frequency of deliveries has resulted in less clutter both in all freezers and coolers, and throughout the facility in storage areas - Chest freezer has been defrosted and now has less items stored within Items to be corrected: - 3 remaining kitchen staff to be Food Safe Level one Certified - Some items including lower plates/bowls and some meat cleavers require cleaning NOTE: Significant improvements observed at facility. An effort has been made with respect to overall cleanliness. Staff training is still required as evident by the violations observed here today. Continue to reinforce proper Food Safety to all staff. COMMENTS - No evidence of pests - 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 71 (71) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine - EXCELLENT! - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - All food items covered in cooler and freezer units - EXCELLENT! - Back door closed during inspection - EXCELLENT!! - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - EXCELLENT! - FoodSafe Certified staff present during inspection - NOTE: More staff to take Food Safe Level one training. - Shellfish tags on site