INSPECTION REPORT Health Protection DWAG-CH8UK3

PREMISES NAME Lee Yuen Seafood Restaurant		Tel: (604) 385-1272 Fax:
PREMISES ADDRESS 101 - 1812 152nd St Surrey, BC V4A 4N5		INSPECTION DATE August 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yi Yang Rong (Lisa)		NEXT INSPECTION DATE August 17, 2022
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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut green peppers, bean sprouts, onions were stored under ambient room temperature and measured with an internal temperature of 21C. Corrective Action(s): Do not stored any cut vegetable under ambient room temperature. Discard the aforementioned vegetables immediately. During rush hours, use ice bath to keep these food if they must be pulled on the counter. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 3 chopping knives were stored in gaps in between the coolers and under the cutting block. Both areas were not maintained in sanitary conditions. Corrective Action(s): Clean and sanitize the aforementioned knives. Ensure knives are stored in clean, food grade containers or holders. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bucket of bleach sanitizer at the back kitchen measured with a concentration of 0 ppm bleach. Corrective Action(s): Staff discarded and refilled the bucket with 200 ppm bleach sanitizer. Ensure food surfaces around the area is cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw meats and vegetables in inserts were stored beside each other in the sandwich cooler. 2. Some food stored in stand-up and sandwich cooler were not covered. Corrective Action(s): 1. Move the raw meats and vegetables away from each other. Raw meats should be store away from ready to eat and vegetables to prevent contamination. Corrected. 2. Ensure food is covered during storage with a food-grade physical barrier, such as saran wraps or plastic cover to protect them from contamination. Correct by: Immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of greases and food debris observed in the following areas: - Under the cooking stove. - Under the deep fryer. - Under the 2 compartment sink and dishwasher. Corrective Action(s): Clean the aforementioned areas. Follow your sanitaiton plan for regular cleaning schedule. Correct by: Aug 14, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler observed to be set at 10C on the gauge. Ambient air temperature measured at 8C. Corrective Action(s): Staff adjusted the walk-in cooler temperature to 2C and ambient air temperature dropped to 4C. Do not adjust the temperature gauge to above 4C. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): A pack of tobacco was stored on the store counter. Corrective Action(s): Remove the tobacco from the kitchen. Personal items should be stored away from food preparation areas. Violation Score: 1

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

Comments

Routine inspection: - Coolers maintained at 4C or less. - Freezers functional. - No food in the hot holding oven at the time of inspection. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Other sanitizing buckets measured with 200 ppm bleach. - Low temperature dishwasher registered 50 ppm bleach sanitizer at plate level. - Ice machine maintained in sanitary condition. - No pest activities observed at the time.