INSPECTION REPORT Health Protection LKIM-D26RJU

PREMISES NAME Happy Valley Food City		Tel: (604) 990-7077 Fax:
PREMISES ADDRESS 3860 Lougheed Hwy Burnaby, BC V3C 6N4		INSPECTION DATE February 5, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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 = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives stored down cracks between equipment. . Large pots stored in front of dishwasher area that is for dirty dishes. This area is unsuitable for clean dish storage as food or debris can fall from plates into clean pots. . Large bowls stored on grease trap. Grease trap is not sanitary and is not to be used for storage. . Large whisk found to be stored in space between hand sink and two compartment sink in grill area. Discussed with staff . Corrective Action(s): Obtain knife rack for knives and instruct staff not to store knives down cracks between equipment that can not be cleaned. . Large pots need to be relocated to new area. Do not store clean items in this area in the future . Obtain new area for bowl and equipment storage. No item is to be stored on top of grease trap. . Ensure staff do not store clean items in areas that could soil the clean equipment. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO men's staff washroom was missing liquid soap in dispensing unit. Staff were aware but had not yet replaced soap. EHO observed staff to use washroom CORRECTED DURING INSPECTION - Liquid soap replaced. . Corrective Action(s): Ensure staff are informing management when hand sinks are unavailable for use. Management is to replace missing item at hand sink immediately. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Personal Cell phones stored in serving station in utensil holder. Personal Cell phone stored in bar area Personal beverages stored in food preparation areas throughout. CORRECTED DURING INSPECTION . Open cans of evaporated milk observed on counter at time of arrival of EHO. CORRECTED DURING INSPECTION . External storage area being used. Area not approved for use as area is open to elements and to pests. DO NOT continue to use this area for storage of any equipment intended for use within the restaurant. . Corrective Action(s): Items removed during inspection. Personal cell phones are to be stored in designated staff storage areas or on your person. Not to be stored in food production areas Open beverages are not to be stored in food preparation areas. Have designated staff beverage area. . Open cans of evaporated milk are to be dispensed into food grade containers and moved to cooler unit if to be saved for later. . The area in the back exterior is not approved for storage. Remove all items not intended for use at restaurant. This area is unsuitable for storage and has been discussed at previous inspections. All old items from previous restaurant are to be discarded and those items intended for use within the restaurant are to be relocated to suitable and approved area. ... Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Storage area has many items stored on floor. . Floor under deep fryer in dim sum area has large pool of grease. Floor under grill area has food debris. Food debris found on floor of walk in cooler unit. . Exhaust canopy grill vents are not being cleaned at adequate frequency. Items are only cleaned once per month. . Mould observed on walk in cooler unit walls. Lower shelves of grill area have food debris. Some walls on backsplash have food residue and debris. . Inside of bar beverage dispenser requires cleaning . Corrective Action(s): Items are not to be stored on floor. Items must be stored up off floor to protect from contamination and promote cleaning. . More thorough cleaning of floor is required specifically under hard to reach areas. . Increase cleaning frequency of exhaust canopy grills to once per week. . Ensure cleaning of walk-in cooler unit. More thorough cleaning throughout facility. .. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two compartment sink in dishwashing area is leaking. Two compartment sink in grill area is leaking onto floor. Staff aware of leaks . Corrective Action(s): Ensure leaks are repaired to prevent further damage to restaurant or pest infestation. . Violation Score: 3

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

Comments

COMMENTS: - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (79) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Tongs and rice paddles placed on ice - Back door closed during inspection and tight fitting - Pest proof containers for some dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: more sanitizer solution is needed throughout facility and not just in some areas.