INSPECTION REPORT Health Protection DWAG-CHMSCG

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 385-1272 Fax:
PREMISES ADDRESS 101 - 1812 152nd St Surrey, BC V4A 4N5		INSPECTION DATE August 25, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yi Yang Rong (Lisa)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket at the back kitchen measured with 0 ppm chlorine in concentration. This is a repeated violation. Corrective Action(s): Educate / ensure staff make proper bleach sanitizer (100-200 ppm) at the back kitchen. Staff mixed 100 ppm bleach at the time. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Food Complaint inspection # DWAG-CH8UJ4 of Aug-12-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut green peppers, bean sprouts, onions were stored under ambient room temperature and measured with an internal temperature of 21C. Correction: Do not stored any cut vegetable under ambient room temperature. Discard the aforementioned vegetables immediately. During rush hours, use ice bath to keep these food if they must be pulled on the counter.

Comments

Follow-up inspection: - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Cut vegetables were not stored on the counter. - Raw meats and vegetables were stored away from each other. - Food were covered properly in the coolers. - Discussed with manager on proper handling of cooked whole chicken drying under ambient room temperature. Chicken must be time tracked to be drying at ambient room temperature. Track the time with a stop clock or paper and the time must not exceed half an hour.