INSPECTION REPORT Health Protection JCHW-DDJTYW

PREMISES NAME Lee Gar Nei K-Food		Tel: (604) 618-3922 Fax:
PREMISES ADDRESS 128 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE February 3, 2025	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE February 10, 2025
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 = 31

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of soup was placed on top of another insert of hot soup on the hot holding unit. Soup was at 53C. 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. Hot foods can be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Soup was cooled at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer and manual peeler was found to have food debris on the blades. Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use to prevent cross contamination. Mandolin slicer was disassembled at the time of inspection for cleaning and sanitizing. Peeler was sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station by the cook line had a hose attached to the faucet and no single use paper towels. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Hose was removed and paper towel dispenser was refilled 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): Bleach was too strong and bleach out test strip. Corrective Action(s): Ensure bleach is maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 400ppm may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back upright cooler (2 door) was at 6C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less at all times. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Check containers regularly and relabel as needed. Spray bottle was labelled at the time of inspection. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Upright cooler (2 door) thermometer registered 10C. Cooler was at 6C. Corrective Action(s): Ensure cooler units are equipped with accurate thermometers to verify proper cold holding temperatures. Violation Score: 1

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

Comments

-Kitchen prep coolers were both at 4C (top and bottom). -Single door upright cooler by the prep coolers was at 4C. -Single door prep cooler in the kitchen was at 4C. -Service area prep appetizer cooler was at 4C (top and bottom). -Dumplings stored in a cooler at 0C. -Kitchen chest freezers were at -18C and -32C. -Kitchen upright freezer was at -18C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface during the final rinse (minimum of 50ppm required for sanitizing). -General food storage satisfactory at the time of inspection. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until October 05, 2029. -Please contact the inspector if you have any questions or concerns. -Signature not required.