Lee's Garden Chinese Restaurant
17-750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service
17 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): plastic bins ( Sterilite, RIS brand, Rubbermaid) being used to store pre-cooked and chilled foods ( stored in cooler or freezers) must be food grade
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gaps observed around plumbing fixtures under the dishwasher that may allow for the entry of pests. Corrective Action: • Fill and seal the noted gaps.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw meat stored above vegetables in the walk-in cooler. There is a risk of cross contamination. CORRECTED DURING INSPECTION: • The raw meat was relocated to the bottom shelf. Please ensure proper storage of raw meat, chicken, and fish, preventing contamination of ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Items stored directly on the floor throughout the premises, preventing adequate cleaning and providing shelter for potential pests. • (2) Food debris and grease build-up observed under the cook-line and dishwashing area. These conditions can attract pests into the facility. Note: No pest activities observed at the time of inspection. Corrective Actions: • (1) Ensure all items are stored ≥6 inches above the floor to allow for adequate cleaning and monitoring of potential pest activities. • (2) Deep clean all hard to reach areas and ensure no accumulation of food and grease.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Cardboard used as lining in containers to absorb grease from fried food. Cardboard is non-sanitary and absorbent in nature. Corrective Action: • Discontinue the use of cardboard as a food contact surface. Use non-absorbent, easy to clean, and food grade material.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The primary handwashing sink in the kitchen was blocked by a cutting board at the time of inspection. CORRECTED DURING INSPECTION: • The cutting board was relocated by the operator. Please ensure the handwashing sink is never blocked to allow for food handlers to wash their hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine in sanitizing sol'n dispensed thru the low temp dishwashing machine had inadequate concentration (<50 ppm Chlorine; tested multiple times)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Cardboard box material is being used to cover sliced cabbage in the walk in cooler ( CDI-Operator changed it to a washable plastic lid); Kirkland Laundry Detergent bucket is being re-used to store cooked food ( battered pork ) in the walk in cooler (CDI-pork was transferred to a food-grade plastic container)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A &B Exhaust canopy is overdue for servicing ( TVS sticker states it was due in Jan 2023)
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B see comment under F1.7A above
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Beef broth in a pot on the stove ( burner is off) is being held at temperatures below 60°C/140°F ( observed int temp was 46°C). Broth was re-heated and kept at hot hold ( final temp observed was 96°C). Operator must follow these steps for processing beef broth: COOK ( boil broth and keep it at a min 74°C for 15 seconds), then HOT HOLD at a temperature not lower than 60°C until the product is served ( see comments under F3.3 below).
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Beef broth/soup is not in the Food Safety Plans. Operator added beef broth to Cook-Hold-Serve plan. Operator states that they will not be quick-cooling the boiled beef broth/soup but prefers to keep it hot until it is served to customer. See comments under F1.2 above.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): liquid soap dispenser in the kitchen is malfunctioning ( CDI/ Corrected During Inspection-cook will use dish soap and two compartment warewash sink for now until dispenser is replaced in designated hand wash station)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Danby designer chest freezer and Frigidaire upright freezer ( 2 units) need thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Raymond had to be reminded to wear his cap for hair restraint
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Cardboard box material that is being used to line shelves in the kitchen ( used for food containers/food contact surfaces) must be removed as material cannot be cleaned/sanitized and can re-contaminate washed dishes/utensils (CDI); wooden chopsticks ( re-used and is used for handling food in kitchen) must be discarded after 1 use ( CDI); ECOLAB DW machine is not dispensing adequate concentration of sanitizer ( chlorine@ 0 ppm when tested multiple times by EHO)
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Fried battered pork in 5 containers ( product depth in 2 Soysauce buckets observed to be > 4 inches high) being held at room temp ( not labelled with 2 hr holding time, no probe thermometers in the food , cooling log is not used to show tracking of cooling down critical limits); after the first two hrs. of cooling, observed internal temp was 25-30degC; Cooked noodles (4 shallow pan containers) were also being cooled down during inspection ( no labels and no probe thermometers being used)
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): line cooler 4degC, walk in cooler <4degC, three freezers ( Frigidaire upright 0degF , Frigidaire chest type 5degF, Danby chest type 0degF ) Potentially Hazardous Foods ( cooked pork) had internal temp of 25-30degC post first two hours of cooling time)-see comments under F1.3 above; Deep fried pork was transferred into the walk in cooler at time of inspection
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Empire steam fried noodles ( buffet), Sunfrie canola oil, Kari-Out ( White Plains NY) fortune cookies-contain p. HYDROGENATED OIL l but packaging/box is not labelled with NUT FACTS table. EHO requests to see the Nutrition facts table or Product spec sheet for this brand of fortune cookies in order to enable T Fat percentage calculation
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- 1 Observation, Low Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.4 - Are potentially hazardous foods adequately processed?
- Observation(s): plated chow mein with precooked chicken had internal temp below 74deg ( 68-71)-Reminded cook to follow Food Safety Plan critical limit(s) and to verify cooking temperatures with probe thermometer
- 1 Observation, Low Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
1 infraction
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): handwash basin, faucet handles, backsplash and surrounding surfaces need to be cleaned and sanitized more frequently to ensure washed hands are not contaminated
- 14.2 - Are the premises maintained in sanitary conditions?