INSPECTION REPORT Health Protection LKIM-BDFLPJ

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 583-1399 Fax:
PREMISES ADDRESS 14755 104th Ave Surrey, BC V3R 5X4		INSPECTION DATE June 24, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yi Yang Wong		NEXT INSPECTION DATE July 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 100

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. Due to dishwasher malfunctioning all dishware in facility has not been adequately sanitized. . Corrective Action(s): Dishwasher is to be repaired. All dishware is to be run through dishwasher to adequately sanitize all dishware. This includes pots, pans, chopsticks, bowls, glasses, teapots, etc. . Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom handsink does not function well. Only one temperature of water is able to come out of faucet and faucet handle comes off. Liquid soap missing from handsink in washroom. CORRECTED DURING INSPECTION - Liquid soap found and relocated to staff washroom. . Corrective Action(s): Staff washroom sink MUST be repaired. This was discussed during previous inspection. . Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken stored above ready to eat food items in drawer cooler across from deep fryers. . Corrective Action(s): Ensure all raw meat is stored below ready to eat food items. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Cockroaches found in significant numbers throughout establishment. Some cockroaches were dead but many living. Facility has received treatment for cockroaches. . Corrective Action(s): Two additional treatments for cockroaches required from Pest Technician. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large accumulation of grease and food debris throughout. Hole exists in back door screen. . Corrective Action(s): Accumulation of grease and food debris can NOT occur at facility. Due to significant pest infestations in the past, facility must ensure staff are diligently cleaning. Any organic material is food for pests. Repair hole in back door screen. Ensure screen is able to close properly. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires cleaning throughout. This includes, but not limited to, the following areas: 1) Dry goods storage containers 2) Floors throughout 3) Floor under grill (noodles and grease observed) 4) Exhaust canopy vents 5) Staff washroom 6) Shelves throughout . Corrective Action(s): Ensure more thorough cleaning occurs on a routine basis in back kitchen. . Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Rope has been used to replace cooler door handle. . Corrective Action(s): Repair cooler door handle. Replace as before with other handle. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Staff washroom handsink requires repair. Rice cooker in kitchen is broken Cooler door has large cracks repaired with duct tape. This has been discussed during previous inspection. This is to be repaired immediately. Two compartment sink faucet leaks. Repair immediately. Dishwasher is not working properly. Maximum temperatures of 63 to 65 degrees have been reached. Minimum temperature of 71 degrees Celsius to be achieved. . Corrective Action(s): Ensure repairs have been made. . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - EXCELLENT WORK! - Ice machine and scoops in good sanitary condition - Receipts available for inspection - Light covers in place - Staff Personal items kept separate from kitchen equipment NOTE: Shellfish tags must be kept on site for minimum 6 months. Lack of shell fish tags today (no shell fish today however facility routinely supplies shellfish). Receipts available for inspection for all seafood on site today. NOTE: According to owner the Duck is transported to facility in camping type cooler. Owner does not know if supplier is adequately cleaning and sanitizing coolers used for transporting duck. Purchase additional cooler and have this facility responsible for cleaning and sanitizing of the coolers to ensure it is properly cleaned and sanitized. NOTE: New Pest Services at facility CLOSURE ORDER ISSUED DUE TO MALFUNCTIONING DISHWASHER: VIOLATION OF FOOD PREMISES REGULATION 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). THE FOLLOWING ACTIONS MUST BE TAKEN: 1. Repair dishwasher. Final sanitizing rinse of greater than or equal to 71 degrees Celsius must be achieved and maintained at the dish. 2. Clean and sanitize all dishes, utensils, glasses, teapots, pots, pans, lids, containers, serving items, trays, cutting boards, chop sticks, plates, bowls, etc. All of these items are to be run through the dishwasher once it has been repaired. 3. Cease preparation of food. Do not open facility without approval from Fraser Health Authority. 4. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility.