INSPECTION REPORT Health Protection AHEN-CPHULZ

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 583-1399 Fax:
PREMISES ADDRESS 14755 104th Ave Surrey, BC V3R 5X4		INSPECTION DATE March 1, 2023	TIME SPENT 3.25 hours
OPERATOR (Person in Charge) Yi Yang Rong		NEXT INSPECTION DATE March 08, 2023
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: High (≥30) Total Score = 50

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher failed to achieve the sanitizing standard on a consistent basis at the time of inspection. High temperature dishwasher final rinse temperature was below 71 degrees C at the plate level. Corrective Action(s): Dishwasher was re-serviced by Ecolab during the inspection. Dishwasher final rinse temperature was 77 degrees C (required: at or above 71 degrees C) after the service. Rewash and sanitize all the reusable service utensils through the dishwasher prior to reusing them; Correct immediately. In the interim until the reusable service utensils are properly washed and sanitized, continue using only single-use service utensils (i.e. disposable takeout containers and disposable spoons/forks). Staff showed that they have an adequate supply of single-service utensils on-site. . Staff began rewashing and sanitizing the reusable service utensils through the high temperature dishwasher during the inspection after the dishwasher had been re-serviced. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Two staff members entered the food premises from the back door and did not wash their hands upon returning from a break or beginning the shift. Corrective Action(s): Staff were directed to wash their hands during the inspection by the Environmental Health Officer. Ensure staff wash their hands prior to beginning work, after meal breaks, and between different activities to protect food from any potential contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two open bags of starch were observed in the second dry storage room. Starch appeared free of any visible signs of contamination. Corrective Action(s): Ensure dry food ingredients are stored inside covered containers with tight fitting lids to protect them from any potential contamination. Staff transferred the contents of the starch into covered containers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Dead cockroaches were observed in glue traps below the upright refrigeration unit in the dry storage room and floor near the dish-washing area. Corrective Action(s): Staff member discarded the glue traps with dead cockroaches and replaced them with new glue traps. Monitor for pest activity and continue with pest control measures. Ensure to have a pest control service conducted to eliminate the cockroaches and provide a copy of the pest control report to the Environmental Health Officer by next week. Clean the kitchen to remove food/grease debris to prevent potential breeding grounds. Keep all dry food products covered in pest proof containers with tight fitting lids between use. Seal potential entry points. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of grease debris was present on the floor below the cook line and ventilation hood panels. Staff informed that a cleaning company is scheduled for next week. Corrective Action(s): Ensure the floor and ventilation hood panels are thoroughly cleaned to remove the accumulating grease/food debris; Correct within 1 week. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher failed to achieve the sanitizing standard as the final rinse temperature was below 71 degrees C. Corrective Action(s): Dishwasher was re-serviced by Ecolab during the inspection. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 77 degrees C) upon re-servicing it. Ensure the dishwasher continues to achieve the sanitizing standard and monitor that the final rinse temperature is at least 180 degrees F (82 degrees C) for at least 10 seconds at the manifold level. Violation Score: 9

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Freezer temperatures were at or below -18 degrees C. 100 ppm chlorine sanitizer was available in the sanitizer pails. Ice machine was in a clean condition. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Staff member on shift had valid FOODSAFE Level 1 course training (expiration date: November 28, 2027). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.