INSPECTION REPORT Health Protection JFEN-BHUVJV

PREMISES NAME Lee's Market		Tel: (604) 888-5622 Fax: (604) 888-7173
PREMISES ADDRESS 23320 Mavis Ave Fort Langley, BC V1M 2S1		INSPECTION DATE November 12, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Robert Lee		NEXT INSPECTION DATE November 18, 2019
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food debris noted between and under cutting boards at sandwich prep cooler. Corrective Action(s): Cutting boards need to be washed and sanitized. Ensure all equipment is washed and sanitized as needed or at lease once every 4 hours while in use. E.G. Knives, cutting boards, tongs, meat slicers, etc. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and other debris noted under equipment. Corrective Action(s): More cleaning reuqired in these areaes. Follow your sanitation plan. Violation Score: 3

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

Comments

Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: gloves do not replace hand washing coolers@ < or = 4C / 40F hot holding @ > 60C / 140 F *thermometers present *temperatures checked 3x/ day *Note: Ensure commercial warmers are able to re-heat soups / stews to at least 74C within 2 hours. After a re-heating temperature of 74C has been reached, soups / stews may be hot hold at or above 60C / 140F. High temperature dishwasher @ > 71C at the plate during the final rinse > 180F at the gauge during the final rinse QUAT sanitizer on-site for sanitizing surfaces, utensils and equipment *Check with supplier to verify if Zep QUAT sanitizer requires a potable rinse after use *Note: A QUAT sanitizer used for the operation of the premise must have a minimum contact time of at least 2 minutes and not require a potable rinse *Ensure manufacturer's directions are followed *Provide QUAT test strips *Provide a labelled bucket of QUAT solution for wiping clothes at each work station Pest control services on-site *no signs of pests noted at time of inspection Provide a copy of your Food Safety and Sanitation Plans to district inspector: Jas Virk : 604.514.6113