INSPECTION REPORT Health Protection RLAM-CRMRS4

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 385-1272 Fax:
PREMISES ADDRESS 101 - 1812 152nd St Surrey, BC V4A 4N5		INSPECTION DATE May 8, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yi Yang Rong (Lisa)		NEXT INSPECTION DATE May 09, 2023
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 = 79

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep table by cook line contains several cut vegetables such as onions, pepper, minced garlic, eggs measured at 10C prepared at 12 pm according to manager. These are kept out here throughout the dinner service until 9pm. Staff unable to check temperatures of food and cannot demonstrate this activity, but instead directed inspector to thermometer in coolers. Corrective Action(s): Staff decided to put these containers on an ice tray at 1:00pm and then moved to the walk in cooler after discussion with health inspector. Your food safety plan must reflect the process for storing and displaying cold potentially hazardous foods to prevent foodborne illnesses. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bin of deep fried pork measured at approximately 17C with inspector thermometer. Corrective Action(s): 1) Discard foods stored between 4C and 60C for more than 2 hours or unknown lengths of time 2) Instruct staff on proper temperature monitoring procedures Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Knives stored on the side cutting board by the cook line, but later moved by staff 2) Wiping cloths stored on table with no sanitizer residual measured. Staff do not know the proper sanitizing concentration as a bucket above 200ppm was prepared during the inspection 3) Dirty napkin and blue glove stored on clean dish rack 4) Large clean in place cutting boards were just wiped with soap water during inspection 5) Rice scoop stored in standing water at ambient temperatures Corrective Action(s): 1) Store equipment and food contact surfaces in a sanitary manner 2) Wiping cloths must be stored in sanitizer solution or use single use paper towels 3) Remove dirty napkin and blue glove 4) Equipment used to handle potentially hazardous foods msut be properly washed and sanitized every 4 hours according to the proper sanitation method 5) Review cleaning frequency of rice scoops Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Both handwashing stations were not available for staff at the start of the inspection. Kitchen handwash station did not have paper towel or liquid soap Corrective Action(s): 1) Remove black rack from front handwashing station 2) Fully equip kitchen handwash station Violation Score: 15

Non-Critical Hazards: Total Number: 5

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: 1) Hot holding unit set up maintaining bbq duck at the front entrance was measured above 60C, but this was not provided health approval. Handwashing sink is not available in this area. Manager said this setup is new. 2) Dishwashing table piled up with dirty dishes Corrective Action(s): Revert to approved plans. Do not make alterations without health approval. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1) Single use take out containers stored above raw meat prep cooler by 2 compartment sink 2) Basket trays of vegetables stored on top of each other without covers Corrective Action(s): Protect all foods from contamination: 1) Move take out containers away from raw meat prep table 2) Cover all foods in storage areas Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pooling dirty water by dishwashing area Corrective Action(s): Clean up dishwashing area to remove standing water to prevent the proliferation of pests Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Unsanitary conditions noted in the kitchen nearby food and food contact surface areas Corrective Action(s): Food premises requires thorough cleaning: 1) Walk in cooler fans 2) Under lids of prep coolers 3) Walls around food handling areas and equipment storage 4) Wire racks 5) Underside of mixer head Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Top clean rack for dimsum baskets stored on top of ripped cardboard ontop of a black garbage bag Corrective Action(s): Store equipment on clenable surfaces Violation Score: 3

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

Comments

-Routine Inspection -Refrigeration 4C or less -Freezers -10C, ensure -18C can be achieved -Hot holding above 60C -Dishwasher rinse cavity 100ppm chlorine -Manager cannot find food safety or sanitation plan