INSPECTION REPORT Health Protection 245466

PREMISES NAME Lee's Express Chinese Food		Tel: (604) 581-3615 Fax:
PREMISES ADDRESS 9181 148th St Surrey, BC V3R 7R3		INSPECTION DATE September 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lin, Xiang Yong		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer is available but is not used frequently enough. Corrective action: Ensure sanitizer is used throughout the day on food contact surfaces. Prepare by mixing 1L clean water with 1/2 teaspoon of bleach. Operator prepared bucket of sanitizer with wiping cloths during inspection. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Several containers of chopped vegetables in the walk in cooler werer stacked on top of each other without lids. 2. Bulk bin scoops were stored inside the bulk bins and in contact with food. Corrective action: 1. Place lids on all food containers. Do not stack the containers without lids. 2. Remove scoops from bulk bins and store separately from food. Corrective Action(s): Violation Score:

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

Comments

General comments -Hand washing station is equipped with hot and cold running water, liquid soap and paper towels. -Coolers (walk-in, domestic) <4C. -Freezers (chests, domestic) < -18C -Hot holding unit> 60C -Three compartment sink is available for manual dishwashing -Bleach sanitizer available at 100 ppm. -No signs of pests observed during inspection.