Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-B9UMY9
PREMISES NAME
Lee Yuen Seafood Restaurant
Tel: (604) 583-1399
Fax:
PREMISES ADDRESS
14755 104th Ave
Surrey, BC V3R 5X4
INSPECTION DATE
March 1, 2019
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Yi Yang Wong
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 202 noted on Routine inspection # LKIM-B9RPN9 of Feb-26-2019
Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation: Partially cooked duck stored hanging and dripping liquid from a height. Beneath partially cooked duck was cooked, ready to eat noodles.
CORRECTED DURING INSPECTION - Noodles relocated.
.
Correction: DO NOT hang partially cooked meat above ready to eat food items as those items below could be contaminated
Comments

ITEMS CORRECTED:
- Extensive cleaning observed throughout
- Partially cooked duck was not observed to hang above ready to eat food items during inspection
- All Congee observed on grill at 60 degrees Celsius or greater
- Ginger moved to cooler unit
- Poison removed
- No improper thawing observed during inspection
- Dim Sum pans off floor
- Rags with holes removed
- Additional pest proof containers obtained and in use; no dry food observed outside of pest proof containers
- SIde door to water heater closed during inspection
- Handwashing signs posted
- SANITIZER SOLUTION OBSERVED IN MULTIPLE AREAS - 200PPM CHLORINE OBSERVED - EXCELLENT WORK! CONTINUE THIS PRACTICE

ITEMS TO BE CORRECTED:
- Cooked Barbecue Duck from Vancouver supplier MUST be brought in hot or cold (less than 4 degrees Celsius or greater than 60 degrees Celsius). Facility MUST obtain thermometer for checking delivery temperatures
- Knife holder to be removed from back of stainless steel table (this knife holder is screwed on and not easily cleanable)
- Broken glass door and handle of stand up cooler sliding door to be repaired/replaced

NOTE: When owners not present ONE PERSON AT ALL TIMES MUST BE PRESENT WITH VALID FOOD SAFE LEVEL ONE TRAINING


TICKET ISSUED TO FACILITY DUE TO VIOLATIONS OF FOOD PREMISES REGULATION SECTION 17 FROM THE EVENTS THAT OCCURRED DURING PREVIOUS ROUTINE INSPECTION FEBRUARY 26, 2019. SEE CONSULTATION INSPECTION REPORT LKIM-B9UNP9