Lee's Overseas Delights
139 Westminster Ave W Penticton BC V2A 1J7 · Restaurant - Food Service
2 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): New chlorine test strips must be purchased. The ones on the property had expired in 2011 and have discolouration on the strips. I could not find internal thermometers in some of the prep table coolers in the kitchen. Please ensure all coolers have an internal thermometer. New chlorine test strips must be purchased by March 11, 2026.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door sweep needed for doors to the alley way. There is a notable gap in the door by the guest washroom. Both doors were not sealed properly and could see light from the gaps in the space. Please ensure this is closed tightly and a door sweep is applied. This will also help with the cold air getting into the restaurant as you can feel a breeze when you hold your hand to the door. This must be addressed by March 11, 2026.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher did not reach high enough temperature to properly sanitize the dishes. I ran the dishwasher 4 times and the highest temperature that could be reached was 64.9 C. This has been out of compliance October 23 and November 12 in 2025. Please call a technician, repair or replace the dishwasher as soon as possible. This must be addressed by March 11, 2026. In the meantime, you must wash the dishes in the dishwasher and then soak the dishes for 2 minutes in 200ppm chlorine solution before drying.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is grease buildup underneath and behind the stove and deep fryer area. This must be cleaned regularly and should be outlined in the Sanitation Plan. This must be cleaned by March 11, 2026. The clutter in the back hallway by the dishwashing area must be addressed. Any empty boxes or items that are not used by the restaurant should be sorted through and removed. This can easily shelter pests. Sanitizer bottles must be labeled. This was corrected during inspection by a staff member. Please ensure all chemicals are labeled when put into another bottle.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This could not be produced at time of inspection. I have asked for this to be printed and available on site on October 23, November 12, and November 27th. These are a legislative requirement. If these are not printed and on the premise on March 11, 2026, I will be issuing a ticket under the Food Premises Regulation.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This could not be produced at time of inspection. I have asked for this to be printed and available on site on October 23, November 12, and November 27th. These are a legislative requirement. If these are not printed and on the premise on March 11, 2026, I will be issuing a ticket under the Food Premises Regulation.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): pH test strips are needed for verifying the acidity of the sushi rice. Please let me know when these have arrived in the facility and I will resolve this infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not getting to proper temperature to adequately sanitize the dishes. Operator must wash dishes in the dishwasher, then soak in 200ppm bleach solution for 2 minutes in the sink. Please let me know when the dishwasher has been fixed and I will resolve this infraction.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hot prepared soup broth was placed on the ground in deep plastic containers to cool before being placed in the cooler. These containers must not be placed on the ground as it is not clean and can lead to contamination of other food contact surfaces.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Could not be located at time of inspection. This must be printed in a binder along with the sanitation plan and staff's FOODSAFE or equivalent training certifications.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Could not be located at time of inspection
- F2.1 Does the facility have proper monitoring supplies?