INSPECTION REPORT Health Protection RHEN-D33R4L

PREMISES NAME Lotus Garden Express Restaurant		Tel: (604) 856-8853 Fax:
PREMISES ADDRESS B - 26426 56th Ave Langley, BC V4W 3Z3		INSPECTION DATE March 5, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bang Cong Tran		NEXT INSPECTION DATE March 14, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Main areas and contact surfaces generally OK. Secondary food contact shelves, and the floor in hard to reach areas (i.e. behind and under coolers/freezers, behind cookline and ceiling at air intake/exhaust) observed with moderate volume of food debris. The area under and around the sinks also observed dirty. Back area of kitchen very disorganized and difficult to keep clean. Corrective Action(s): Clean up the kitchen as discussed. Move equipment to clean behind. *Get food containers off the floor as discussed. **Get pots and pans off the floor under the sinks. Verify cleaning at follow up inspection date noted on report. Violation Score: 9

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

Comments

**Handsink in kitchen has liquid soap and a large roll of paper towelling. Use wire or similar (coat hanger is more rigid) and hook onto adjacent shelving unit as discussed. Sanitizer is dispensing strong at sinks but is probably ok for this operation. Sanitizer in spray bottles for work surfaces 500 + ppm - Both Quats. dilute this down to 200 to 400 ppm range. Leave sinks at higher concentration, although tested sanitizer sink at approx. 200 to 400 ppm. Cooling units at 4 C. Freezers below -18 C. Make sure to fill bowls of deep fried foods for lunch rush and not the larger containers. Go to coolers more often. Make sure that left-overs left at room temperature are discarded after lunch and dinner rushes and do not go back into cooler for use again. Make sure to keep raw proteins on lowest shelves only.