INSPECTION REPORT Health Protection JCHW-BHVR7Z

PREMISES NAME Lucky Horse Restaurant (72nd Ave)		Tel: Fax:
PREMISES ADDRESS 125 - 13737 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 17

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff member was observed using an apron to wipe hands. Corrective Action(s): Ensure staff use single use paper towels to wipe hands and adhere to good hand hygiene practices to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Kitchen staff were preparing broccoli on the chopping block which cannot be adequately cleaned and sanitized. 2) Cardboard was lining the floor by the dishwashing area. Corrective Action(s): 1) Do not use the chopping block to prepare foods, unless the laminate cutting board is placed over the chopping block. All surface must be smooth, non-absorbent, and easily cleanable. 2) Do not use cardboard to line floor. All surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Flooring tiles under the cook line were starting to buckle and grease was accumulating under the tiles. Corrective Action(s): Remove the floor tiles, remove any grease and food debris, and replace floor tiles. Ensure all surfaces are maintained in good working order. Correction date: 1 month Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Kitchen prep cooler was 4C (top and bottom). -Kitchen upright freezers were at -16C and -18C. -Service area cooler was at 3C. -Service area chest freezer was at -18C. -Hot holding was greater than 60C. -Deep fried pork had an internal temperature of greater than 71C. -Hot potentially hazardous foods are cooled at room temperature for approximately 2 hours, followed by cooling in the walk-in cooler. Fried foods made the previous night were at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails labelled and tested at 100ppm to 200ppm. -General food storage practices good at the time of inspection. Raw foods were stored below ready-to-eat foods. Foods stored off the ground and covered. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until August 5, 2023. -Please contact the inspector if you have any questions or concerns.