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Lee's Market - Deli

23320 Mavis Ave, Fort Langley · Restaurant

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All three of the sanitizer spray bottles used for surface sanitizng procedures measured very little to no residual - Quats - Tested at auto feed source at sinks and found the solution slow to mix with water through system. Eventually did properly mix, but could be a problem at the source feed if staff only fill spray bottles for sanitizing purposes. Sanitizer sink filled and measured at 200 ppm solution. Staff fill spray bottles with solution left in sink.
      • Corrective Action(s): A) Have auto feed unit serviced to ensure solution dispenses at proper levels right away, or B) change procedures such that staff only fill spray bottles when sink is initially filled for dishwashing purposes.
      • If B is chosen, a sign will need to be posted at the dishsink to ensure the proper system is used.
      • **Test strips for quats should be available for staff to ues to verify sanitizer concentrations are at proper level.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Mac and cheese bowl in sandwich cooler measured at 18 C. Ginger beef in bowl measured at 10+ C. Discused handling processes with staff. Mac and cheese is taken frozen and placed in oven to thaw/reheat for time and then placed in cooler for display and sale cold. Similar proces for chinese food items. These processes seem to create two distinctive issues:
      • 1.) Frozen food, heated, then placed in cooler to be sold cold is placing food in the danger zone for an excessive amount of time, especially if left overs are served again.
      • 2.) Hot food placed in unit will only serve to warm the unit itself up potentially impacting the safety of other foods in unit.
      • There is not ambient cool down period or the thawing process does not seem correct.
      • Corrective Action(s): Please submit the electronic food safety plans for the mac and cheese and chinese foods intended for service from deli department. This process will be reviewed from a food safety perspective. Submit within ten working days.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ceiling exhaust and return air grates observed with significant build up of dusts and cobwebs. Also observed on ceiling around lights. This could contaminate food below as it is prepared.
      • Door slides to under counter sandwich prep cooler dirty and full of crumbs.
      • Corrective Action(s): Thoroughly clean up above areas as discussed. Send pics of completed work.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: handwash station at three compartment sink not working correctly. Tap sensor not working. Staff using three compartment sink for handwashing. Risk of cross contamination.
      • Corrective Action(s): Investigate cause and fix. Do not use dish sinks for handwashing. Review at next inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor drains and surrounding areas behind dishwasher and oven excessively dirty. Clean up and make sure these to areas subject to improved cleaning protocol (Quality or frequency). Deli walk-in cooler floor also needs improved cleaning. Front of oven needs cleaning. Door slide to pastry display cooler dirty.
      • Corrective Action(s): Clean up these areas as described above. Frequency or Quality improvements. Review at next inspection.
      • Violation Score: 9
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken Hot holding case has dropped even lower since last inspection - top shelf is now maintaining foods between 37 - 44C
      • Corrective Action(s): All product moved to cooler. Do not use case until serviced and verified. Ensure a thermometer is present in the unit to track temperature and verify > 60C/140F.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 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
    • 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
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions