INSPECTION REPORT Health Protection LKIM-CE6N5M

PREMISES NAME Lu Lu BBQ		Tel: (604) 249-8818 Fax:
PREMISES ADDRESS 4660 Hastings St Burnaby, BC V5C 2K5		INSPECTION DATE May 5, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Chen Lu Mao		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # LKIM-BZEVEM of Mar-24-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front bar service area lacking liquid hand soap. . . Correction: Front bar hand sink is to be adequately supplied with liquid soap at all times. . Code 401 noted on Routine inspection # LKIM-C79STD of Sep-27-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Lack of functional paper towel dispensing unit in staff washroom. . Correction: Ensure paper towel unit is functional and supplied with paper towels at all times. . Code 203 noted on Routine inspection # LKIM-CDVLS5 of Apr-26-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Two pots with broth and meat observed to be cooling in walk-in cooler unit. Staff described preparation from earlier in the day. The items were cooling with tightfitting lids and large quantities of food. . Correction: The methods of cooling to ensure rapid cooling involve using ice water baths or increasing the surface area of cooling item in cooler unit or placing into freezer unit. EHO to return to ensure cooling violations have been addressed. Rapid cooling is to occur as follows: 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours. Do not exceed 6 hour cooling time. .

Comments

ITEMS CORRECTED: - Food preparation equipment stored appropriately - No large portions of raw meat observed to be on various surfaces; only raw meat out of cooler units was being actively prepared at time of inspection - Freezer unit had ice chipped away - No personal effects found to be in food preparation areas ITEMS TO BE CORRECTED: - Unable to confirm correct cooling practices during the inspection as no foods had been prepared in advance; EHO to continue to monitor cooling practices and ensure food - Chest freezer unit appears to not be closing properly; seal is not tight fitting and as a result top package of meat observed to be thawing; no do stack this chest freezer as high as today; examine repairing freezer seal