INSPECTION REPORT Health Protection JCHW-CHBSMV

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 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE August 19, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Korean sausage was at 45C. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Either smaller quantities of sausage can be made (used within 2 hours) or a large volume of water can be placed in the holt holding inserts to maintain the foods above 60C. Sausage was reheated to greater than 74C at the time of inspection and more water was added to the hot holding unit. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicer has food debris on the blades. Corrective Action(s): Ensure the slicers are disassembled for thorough cleaning and sanitizing after each use. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bleach was greater than 200ppm - test strip bleach out. 2) Raw meats were stored above potential ready-to-eat foods. Corrective Action(s): 1) Ensure bleach is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Bleach was emptied and prepared at 200ppm at the time of inspection. 2) Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen packaged foods were thawing at room temperature. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or under cold running water to prevent the growth of pathogens and or the formation of toxins. Frozen foods were placed under cold running water at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was lining shelving units. Corrective Action(s): Discontinue the use of cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Appetizer prep cooler was at 10C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Do not use cooler to store cold potentially hazardous foods until it can maintain 4C or less on a consistent basis. Violation Score: 3

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

Comments

-Facility completed kitchen renovations. Construction was completed as per floor plans stamped February 23, 2022. -Both cook line prep coolers were at 4C (top and bottom). -Upright cooler by the prep coolers was at 4C. -Single door upright cooler was at 4C. -Double door upright cooler was at 4C. -Both chest freezers were less than -18C. -Upright freezer was at -17C. -Minimal amount of raw shelled eggs left out during rush periods. Operator stated eggs are used within 1 hour. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minium 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.. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 25, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.