INSPECTION REPORT Health Protection AJON-CLQSZD

PREMISES NAME Lee's Express Chinese Food		Tel: (604) 581-3615 Fax:
PREMISES ADDRESS 9181 148th St Surrey, BC V3R 7R3		INSPECTION DATE December 2, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lin, Xiang Yong		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Several bins in the walk-in cooler observed to be uncovered. - Some bins of food are double stacked in the walk-in cooler. Corrective Action(s): - Cover all food with a food grade cover/lid. - Do not double stack bins of food as the bins may be unsanitary. To be corrected immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to reach areas (e.g. under and behind equipment, and in corners) require cleaning. Corrective Action(s): Clean all hard to reach areas. Ensure to pull out equipment and to clean under and behind on a regular basis. To be corrected starting today. Violation Score: 3

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

Comments

Routine Inspection: Note: facility not opened to the public at the time of inspection. Operator had just arrived and was beginning to prepare food. Hand washing stations (near cookline and at 3-compartment sink) fully equipped with liquid soap, paper towels and hot/cold running water. The following temperatures met health requirements: - Coolers (domestic and walk-in) maintained at or below 4 degrees Celsius. - Freezers (domestic and 3 chests) maintained below -18 degrees Celsius. Hot holding unit for sauces turned on at the time of inspection. Ensure hot holding unit is heated to at least 60 degrees Celsius before placing in foods that have been cooked/reheated to at least 74 degrees Celsius. Do not reheat foods in the hot holding unit. Rice being cooked in the rice cooker at the time of inspection. Ensure hot holding unit temperature is maintained at or above 60 degrees Celsius. Ventilation canopy maintained in a sanitary condition. Bulk foods stored in pest proof containers with lids. Bleach available onsite. Ensure to prepare a 100-200 ppm bleach solution (half teaspoon bleach per litre water) to sanitize food contact surfaces adequately. 3-compartment sink available for manual warewashing. Hot/cold running water and drain plugs available at the 3-compartment sink. Washroom hand sink fully equipped with liquid soap, paper towels and hot/cold running water. In addition to the violation above, the following requires your attention: - Work towards organizing all shelves and storage areas in the facility. Keep tools in a designated area. Operator signature not required due to the COVID-19 Pandemic.