INSPECTION REPORT Health Protection DSOG-CD8VKW

PREMISES NAME Aunty Lee Food		Tel: (778) 862-0518 Fax: (604) 430-2018
PREMISES ADDRESS 1109, 1110 & 1111 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE April 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Linda Xu		NEXT INSPECTION DATE April 08, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Missing surface sanitizer. - Build up of meat on grinder/slicer. Corrective Action(s): - Immediately provide surface sanitizer at min 100ppm chlorine bleach concentration in spray bottles or white buckets. Sanitizer must be easily accessible by staff. - Clean the meat grinder/slicer. This will be verified during the next follow up inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Operator unable to demonstrate proper two compartment dishwashing method. Corrective Action(s): Operator must designated one compartment for rinsing/washing with detergent. The other compartment must be designated for sanitizing using 100ppm chlorine bleach concentration. Please follow the proper two compartment dishwashing method. This will be verified during the next follow up inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar soap being used at the main handwashing station at the meat section. Hand soap dispenser broken. Paper towel dispenser not dispensing properly. Corrective Action(s): Immediately provide liquid hand soap at the main handwashing station. Replace the broken soap dispenser. Fix the paper towel dispenser. Please note that glove use does not replace handwashing. All staff must wash hands thoroughly with hot water/soap prior to any food preparation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease on floors throughout the meat section. Corrective Action(s): Clean the area noted above. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple coolers missing working thermometers. Corrective Action(s): Immediately provide working thermometers inside all refrigeration units. Violation Score: 1

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

Comments

- Dry storage area has adequate space and wire racks. - No signs of pest activity. - Random audits conducted for food condition, packaging, expiration/best before dates. Satisfactory. Temperature control: - All display coolers (store, meat section) < or = 4C - All upright coolers < or = 4C - Walk in freezer = -18C - All freezers < or = -18C - Immediately begin daily temperature log for all refrigeration/freezer units. This will be checked during the next routine inspection. Report not signed due to COVID-19. Report reviewed with staff on-site.