INSPECTION REPORT Health Protection JCHW-BR2R2B

PREMISES NAME Lucky Horse Restaurant (72nd Ave)		Tel: (604) 591-2770 Fax:
PREMISES ADDRESS 125 - 13737 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Front pail of bleach had less than 100ppm Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 100ppm was prepared 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): Vegetable grater and food processor were found to have food debris/mould. Corrective Action(s): Ensure equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station had no single use paper towels - dispenser was out of paper. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping hands on apron. Corrective Action(s): Do not use aprons to wipe hands to prevent potential cross contamination. Hands must be wiped using single use paper towels. Review proper hand hygiene with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw shrimp was stored above pineapple and peas. 2) Bean sprouts were stored on the floor in the walk-in cooler. Corrective Action(s): 1) Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection. 2) Ensure foods are stored off the ground and protected from potential contamination. Sprouts were relocated off the ground at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A large number of drain flies were found throughout the kitchen. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent fly infestation. Ensure walls and equipment are properly sanitized on a regular basis. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Front service cooler was at 4C. -Upright freezers were at -14C and -16C. -Front chest freezer was at -20C. -Hot holding of rice, soup, and sweet and soup pork was greater than 60C. -Potentially hazardous foods properly cooled and were at 4C or less. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm chlorine required for proper sanitizing). -Kitchen bleach sanitizer pail was at 100ppm. -General sanitation satisfactory. Some addition cleaning required in the storage area by the wok area. -Washroom clean and handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until July 18, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. -Facility is permitted to resume dine-in portion of the facility, as long as the requirements of the Provincial Health Officer's Order is met.