Report No. TCHN-CT3S68

INSPECTION REPORT
Health Protection
TCHN-CT3S68

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 23, 2023

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
3 Months

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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Front sanitizer pail measured <10ppm at start of inspection.
**Corrected during inspection** Bleach added to pail, final measurement 100ppm.
Recommended to have a marking on the pail and a method of measuring bleach.
Corrective Action(s):
Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Raw meats observed to be stored next to or above cooked or ready-to-eat products.
2. Ice machine observed to have yellow and black build up.
Corrective Action(s): 1. Raw meats must be stored under and away from cooked or ready-to-eat foods.
Correct by: immediately
2. Clean ice machine regularly. Empty ice, clean and sanitize unit.
Correct by: immediately
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Water observed to be pooling in staff washroom.
Corrective Action(s): Water cannot remain stagnant on floor as it attracts pests.
Correct by: immediately
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. *REPEAT* (Since Feb 2023) Deep cleaning needed i kitchen area. Large amounts of grease and food debris build up observed throughout kitchen area. Notable areas include:
- Under cooking line, between fryer, interior (under) fryer, under dishwashing area and machine, range hood.

2. Greasy equipment stored above dry storage area.
Corrective Action(s): 1. Entirety of kitchen needs a deep clean; layer of grease appears to be on all surfaces.
Correct by: Oct 2023

2. Equipment in storage needs to be cleaned before storage
Correct by: Oct 2023
Violation Score: 15

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

Comments

Routine inspection conducted

Temperatures:
2 door undercounter cooler (ATOSA): 4.5°C
Chest freezer (Danby): -18.2°C
1 door cooler (Frigidaire Commercial): 2.3°C
Unit holds only non-perishable foods (cans of soft drink)
1 door upright freezer (Frigidaire): -16.4°C
Rice cooker (nearest dishwasher): 89.0°C
2 door upright freezer (Frigidaire Commercial, nearest dishwasher): -13.2°C
2 door upright freezer (Frigidaire Commercial, against wall): -9.0°C
Soup hot holding: 81.7°C
Walk-in cooler: 3.0°C
Rice cooker (near cook line): not in use at time of inspection
Prep table: 3.9 - 5.0°C
Please keep lid closed when not in use.

Various foods left at room temperature measured between 9.1 - 25.9°C
Products stored at room temperature within 2 hours. Products are to be discarded after two hours.

Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
Bleach sanitizer in bucket measured 100ppm (front of house), 100ppm (kitchen)
Mechanical dishwasher measured 100ppm at plate surface
2 compartment sink available

Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.

General:
No pest activity observed at time of inspection
Operator has valid FoodSAFE certificate (Exp Aug 5, 2023)
Valid decal on display
Please remove all equipment not necessary for the operation of the restaurant from the facility.

Let your district inspector know if there are any questions or changes to your previously approved plans