INSPECTION REPORT Health Protection CPAK-CHDVG7

PREMISES NAME Happy Lamb Hot Pot		Tel: (604) 474-0123 Fax:
PREMISES ADDRESS 1001 - 1163 Pinetree Way Coquitlam, BC V3B 8A9		INSPECTION DATE August 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xia (Sara) Liu		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: High (≥30) Total Score = 49

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Marinated raw beef placed on a counter since last night. Discarded by chef at this time. Corrective Action(s): Ensure to have all cold potentially hazardous food stored at 4'C or below at all times. Any cold potentially hazardous food stored above 4'C for more than 2 hours must be discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Ice scoop stored in dirty container with food debris. Chef was advised to run the scoop/container through the dishwasher at this time. 2) Inside of the ice machine requires a proper cleaning/disinfection. 3) Sauce/condiment containers in the front sandwich cooler require to be washed/replaced more frequently. Pictures taken for all above. Corrective Action(s): Ensure to have ice scoop stored in a clean/sanitized container at all times. Ice scoop/storage container must be washed/disinfected at least once everyday. Ensure to scrub clean the inside of the machine. Have all sauce/condiment containers washed/replaced on a daily basis. [CORRECT BY: Friday, Aug. 19' 2022] Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensing 0ppm chlorine, as no sanitizer was connected to the dishwasher. A new bottle of sanitizer was connected to the dishwasher and tube was primed. 50ppm chlorine was achieved at the plate level after final rinse. Corrective Action(s): Ensure to monitor the sanitizer level on a regular basis. All dishware washed through the dishwasher must be rewashed through the dishwasher as agreed at this time. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station available for the back prep area requires a repair. Currently kitchen staffs (1-2) use another handwashing station available in the main prep area. Corrective Action(s): Ensure to have the faucet repaired as agreed at this time. Violation Score: 5

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen seafood (i.e. squid/fish fillets) placed on a counter for thawing. Surface temperatures were measured below 4'C. Chef was advised to store them in cooler at this time. Corrective Action(s): Ensure to thaw frozen food in cold water or cooler as discussed at this time. NEVER thaw frozen food by leaving them at room temperature. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Numerous fruit flies were observed in the front bar area, dishwasher area and back storage area. Fly straps available in the back storage area. Corrective Action(s): Ensure to have fly straps replaced on a more regular basis. Improve facility's sanitation level to keep the facility free of pests. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Accumulation of food debris and grease build up observed throughout the facility, worsening facility's fruit fly infestation. Corrective Action(s): Ensure to have all food debris removed from equipment surface/floors/walls on a much more regular basis. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris/grease build-up observed from the following areas: - floors underneath/behind large kitchen equipment - storage shelving units at the back - side surfaces of cooking equipment - entrance to the equipment storage room Pictures taken for the above areas. Corrective Action(s): Ensure to have all above areas cleaned on a more regular basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) 2 compartment sink by the dishwasher requires to be resealed along the edges. 2) Faucet of the handwashing sink available for the back prep area requires a repair. Corrective Action(s): Ensure to have both work completed and notify the health inspector. Violation Score: 9

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

Comments

Routine inspection conducted: - Handwashing station available at the bar/main prep area adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; Freezers operating at/below -18'C. - Thermometers available for temperature monitoring. - High temperature dishwasher available at the bar achieved 77.4'C at the plate level after final rinse. - 200ppm chlorine available in a bucket to hold wiping rags. NOTE: Cut vegetables/tofu in ice water left on a counter during lunch/dinner rush. As per chef, each container lasts for 1 hour at most. Ensure to have all food stored in cooler before/after lunch/dinner rush. Any cut vegetables/tofu left on a counter for more than 2 hours for any reason must be discarded as agreed at this time. NOTE: Remove all cardboards used to line shelves. Follow-up inspection to be conducted on Friday, Aug 19, 2022. Please contact the health inspector for any questions or concerns.