INSPECTION REPORT Health Protection AHEN-AQHU4S

PREMISES NAME Lee Gar Nei K-Food		Tel: (604) 618-3922 Fax:
PREMISES ADDRESS 128 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE August 23, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE August 24, 2017
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held rice was below 60 degrees C (between 48 to 57.5 degrees C) internally in the bowls of the hot-holding unit. Corrective Action(s): Staff reheated the rice to greater than 74 degrees C during the inspection. Ensure the rice is hot-held at or above 60 degrees C / 140 degrees F. Check the rice temperatures at least every 2 hours in the hot-holding unit. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was available in the spray bottle in the kitchen as the test strip was blanking out. This was shown to a staff member as well. 0 ppm chlorine sanitizer was available in the spray bottle used to clean dining tables. Corrective Action(s): Ensure 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) is available inside the spray bottles to enable surfaces to be effectively sanitized without being toxic. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A knife and jug were observed inside two handwashing sinks. Corrective Action(s): The knife was removed from the handsink and placed into the dishwashing sink. The jug was removed from the handsink as well. DO NOT OBSTRUCT HANDWASHING STATIONS. USE THE HANDSINK FOR HANDWASHING ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pots, pans, and food equipment was improperly stored on the floor near the chemicals under the dishwasher, in an area immediately in front of the handsink, and next to the hot water tank (near shoes and purses and bags). Corrective Action(s): Create adequate storage space so that all equipment/utensils/pots & pans can be stored at least 6 inches off the floor and AWAY from all sources of potential contamination (e.g. dishwashing wastewater, chemical spills, handwashing splashing, debris in water tank room etc.). Correct today. Note: Staff placed the pots and pans from below the dishwasher to the dishwashing sink. Pots and pans in front of the handsink were re-located to a shelf away from the handsink. Violation Score: 3

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 paper towels in the kitchen and washrooms. Coolers were at or below 4 degrees C / 40 degrees F . Two upright freezers and both chest freezers were at or below -18 degrees C / 0 degrees F. Coolers were equipped with thermometers and a staff member knew how to check them. A probe thermometer was available on-site. Apart from the rice, other hot-held food was at or above 60 degrees C / 140 degrees F. Dishwasher final rinse chlorine residual was at least 50 ppm at the plate. No signs of recent pest activity were observed at the time of inspection. A FOODSAFE trained Chef was present on-site in the absence of the owner/operator. NOTE: Temperature records were not available at the time of inspection. Keep temperature records for all the refrigeration units and hot-held food at least on a daily basis A follow up inspection will be conducted tomorrow to re-assess food storage practices, hot-holding temperatures, and sanitizer levels.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AQHU4S
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment