INSPECTION REPORT Health Protection JCHW-CNNRJX

PREMISES NAME Lee Gar Nei K-Food		Tel: (604) 618-3922 Fax:
PREMISES ADDRESS 128 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE February 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE February 06, 2023
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler was at 8C. Corrective Action(s): Cold potentially hazardous foods must be stored below 4C to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods were moved to a cooler 4C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicers were found to have food debris under the blades. Corrective Action(s): Ensure slicers are properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside ingredient containers with the handle contacting the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were found throughout the facility. Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. To prevent further infestation, the following methods can be used: determine potential entry points and seal them, store foods in pest resistant containers, maintain the kitchen in a clean and sanitary condition, remove waste and organic materials from the facility on a regular basis, remove any standing water, keep the back door closed, or contact professional pest control services. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Spray bottles were labelled at the time of inspection. Violation Score: 3

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

Comments

-Kitchen prep cooler (left side) was at 4C (top and bottom). -Upright cooler by the prep coolers was at 4C. -Upright two door cooler was at 4C. -Upright single door cooler was at 3C. -Service area prep cooler was at 4C. -Customer area beverage cooler was at 4C. -Upright freezer was at -13C. -Chest freezers were less than -18C. -Dumpling freezer was at -9C. -Foods were cooked to greater than 74C. -Hot holding was greater than 60C. Ensure sufficient water is present in the Korean sausage hot holding well to maintain temperatures above 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach spray bottles were at 200ppm. -Foods properly stored off the ground. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until May 24, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.