INSPECTION REPORT Health Protection ATHP-D3XU8C

PREMISES NAME Lu Lu BBQ		Tel: (604) 249-8818 Fax:
PREMISES ADDRESS 4660 Hastings St Burnaby, BC V5C 2K5		INSPECTION DATE April 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chen Lu Mao		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Pots and pans were stored underneath the dishwasher and adjacent table in and around plumbing. Corrective Action(s): Removed during the inspection. Do not store anything other than chemicals underneath the dishwasher and sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the following areas: -Grease buildup underneath the cook line. -Cooler handles. -Dust buildup on the walls near the cook line. -A small number of droppings was found underneath the food preparation table across from the dishewasher Corrective Action(s): Clean by Friday, April 5. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Paint is worn and peeling in some areas in the walk in cooler. Corrective Action(s): Repaint the walk in cooler within 2 months so that it is smooth and easy to clean. Violation Score: 1

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

Comments

-Pest control report to be emailed to Fraser Health this week. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher had 100 ppm chlorine. Bleach sanitizer solution had 100 ppm chlorine. Shellfish tags for oysters are kept onsite. Most foods were stored in pest proof containers.