INSPECTION REPORT Health Protection JCHW-B5PPQP

PREMISES NAME Lucky Horse Restaurant (72nd Ave)		Tel: Fax:
PREMISES ADDRESS 125 - 13737 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 25, 2018
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 = 24

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Butcher knife was stored between the prep table and prep cooler. This is a repeat violation. Corrective Action(s): Discontinue the practice of storing knives in this manner. The area between the prep cooler and prep table cannot be cleaned and sanitized on a regular basis. Knife was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men's washroom did not have any single use paper towels. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee touched the ground and did not wash hands prior to handling utensils at the wok station. Corrective Action(s): Ensure handwashing is carried out when hands become contamination to prevent cross contamination. Review proper hand hygiene with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bag of onions was stored on the floor. Corrective Action(s): Ensure all foods are stored off the floor and protected from potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil and food debris was found accumulating under the fryer and oven area. Corrective Action(s): Ensure facility is cleaned nightly in order to prevent accumulation of food debris and to prevent potential pest attraction. Correction date: Oct 25, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Light fixture above the dishwasher is missing a cover. Corrective Action(s): Ensure all light fixtures are covered to prevent potential broken glass contamination. An alternative to light covers are light sleeves, which fit directly over the light bulb. Correction date: 1 month Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Front cooler was at 4C. -Kitchen upright freezers were at -14C and -20C. -Front chest freezer was at -20C. -No hot holding at the time of inspection. Facility has just opened for the day and was cooking foods for hot holding. -Barbeque pork made the previous night was probed 4C to 5C. Pre-cooked shrimp, chicken, pork, etc were probed at 4C. Food items were properly cooled. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Bleach sanitizer pails were at 100ppm to 200ppm (kitchen and front area). -Handwash station shared with 2-compartment sink had hot and cold running water, liquid hand soap, and single use paper towels. -Foods in the walk-in cooler were properly covered and raw and ready-to-eat foods properly separated. -No signs of pests noted at the time of inspection. -Chef had valid FoodSafe Level 1 (valid until July 18, 2023). -Please contact the inspector if you have any questions or concerns.