INSPECTION REPORT Health Protection LKIM-CW9R8M

PREMISES NAME Happy Valley Food City		Tel: (604) 990-7077 Fax:
PREMISES ADDRESS 3860 Lougheed Hwy Burnaby, BC V3C 6N4		INSPECTION DATE October 3, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked/blanched poultry "drying out" in ambient air temperatures. Temperatures of partially cooked poultry at 21 degrees Celsius. CORRECTED DURING INSPECTION. item discarded. Ice bath used for potentially hazardous food items in dim sum area when under counter cooler unit is less than 3 feet away from ice bath. CORRECTED DURING INSPECTION. items returned to cooler unit. . Corrective Action(s): The drying of poultry is to occur at temperatures of 4 degrees Celsius or less. This process must be contained to a cooler unit. Ensure this practice occurs inside a cooler unit going forward. Only cooler units capable of maintaining less than or equal to 4 degrees Celsius are to be used for cold storage. Ice baths do not maintain temperatures at or below 4 degrees Celsius. Do not continue this practice. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Staff beverages were observed throughout food preparation areas. One person's jacket found stored on upper shelf in cooking area. Ice scoop in server station handle submerged in ice. Cutting board stored on floor in dim sum area. Cardboard box used for food storage in dim sum area. Food not covered in stand up cooler unit Scoops left inside dry storage bins containing food Outside covered alley used for food equipment storage. . Corrective Action(s): Staff beverages should be contained to designated areas away from food preparation Ice scoops are to be stored outside of ice containers to prevent contamination of ice. Ensure no food preparation surfaces are stored on floor. No food or equipment on floor. Only easily cleanable, non- absorbent containers are to be used for food storage. Food is to be covered in stand up cooler unit. This is not best practice and scoops should be removed from dry storage bins after each use Outside area not approved for food storage. This area was not approved as part of original floorplan and is unsuitable for storage of food equipment such as take out containers and porous bamboo steamers. Remove food equipment from outside storage area immediately. . . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the following places: - Bar beverage holseter as food debris has accumulated - Floors in corners and hard to reach areas throughout including under dishwasher, shelves and cooking lines (x2) as food and grease has accumulated - Shelves throughout - Clean and organize dry storage area . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (75) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition (main) - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed in cooler unit - Receipts available for inspection - for cod observed to be thawing in buckets in walk-in cooler unit - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection