INSPECTION REPORT Health Protection LKIM-CDVLS5

PREMISES NAME Lu Lu BBQ		Tel: (604) 249-8818 Fax:
PREMISES ADDRESS 4660 Hastings St Burnaby, BC V5C 2K5		INSPECTION DATE April 26, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chen Lu Mao		NEXT INSPECTION DATE April 28, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

203 - 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. . Corrective Action(s): 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. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Much raw meat out upon arrival of EHO. Potentially Hazardous Food Items measured to be at temperatures of 8-20 degrees Celsius. Operators claim it is in the middle of processing however staff all engaged in other areas. CORRECTED DURING INSPECTION - items processed and placed into cooler unit. . Corrective Action(s): Ensure large quantities of food are not out at room temperature for long periods of time. Once finished with processing put into cooler unit and do not leave food out while engaged in other activities. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting boards and stir spoon stored in unsanitary, unsuitable locations. Cutting boards stored behind wash sink. Cutting boards could become recontaminated by spray from dishwashing faucet Stir spoon stored on pipe along wall behind hot water tank. This area is not routinely cleaned and should not be used to store clean items. . Corrective Action(s): Relocate these items to more suitable, clean storage area. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottle at approximately 50ppm (less than 200ppm) chlorine solution. CORRECTED DURING INSPECTION - Sanitizer solution has been remade. . Corrective Action(s): Ensure sanitizer solution is changed out frequently so that 200ppm Chlorine is always available. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bike helmet observed in food storage area. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure personal effects are in designated staff storage areas. . Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Bag of raw meat observed to be thawing along top of chest freezer. . Corrective Action(s): Ensure freezer is not stacked so full as to thaw items at top. Reposition frozen food. . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on counters, lower shelves, etc. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chest freezer unit requires repair. Ice has formed along seal making the unit not tight fitting and allowing warm air to enter into unit thereby thawing items stacked high inside. . Corrective Action(s): Do not stack items so high as to lift/elevate lid of chest freezer. Scrape ice that has formed along seal so that unit is tight fitting. . Violation Score: 3

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

Comments

COMMENTS - 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 50 ppm Chlorine at the dish - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - observed - All food items covered in cooler and freezer units - Receipts available for inspection - for Pork blood items, Oysters and Clams (including shellfish tags) - Back door closed during inspection - Light covers in place - Meat grinder in good sanitary condition - FoodSafe Certified staff present during inspection