Happy Lamb Hot Pot

1. Stainless steel bowls were stored inside the blue dry ingredient bins in the dry storage area. Scoops were also stored on a hanger on the shelves but were not stored in a manner that protected them from contamination., , 2. There were cans of opened food in the cooler at the front of the kitchen. , , 3. Boxes of chopsticks and napkins stored on the floor in the back storage area. , , 4. Buckets of iced tea in the bar walk-in cooler were uncovered. , , COMPLETE THE FOLLOWING:, 1. Please use utensils with handles to scoop dry ingredients. Store utensils handle side up in the bins., 2. After opening cans of food, put the food into food grade containers, because cans may rust after opening., 3. Store all food related items off the ground and ensure the area is kept clean and organized., 4. Keep buckets of iced tea covered.

**CORRECTED**, 1. A box of ginger and a box of onions were stored on the floor in front of the walk-in cooler. Boxes moved off the ground during the inspection., , 2. Two grey containers of beef were stored on the floor in the walk-in cooler. Containers moved off the ground during the inspection., , 3. Plates of sliced beef rolls stacked directly on top of each other in the prep coolers. The top plates were removed and stored in another cooler. , , 4. Staff open drinks stored on the shelf above the prep coolers and on prep table in the cooking area. Drinks removed and placed on the side shelf where staff personal items were being stored. , , COMPLETE THE FOLLOWING:, 1. Do not store food on the ground., 2. Do not stack plates of food directly on top of open food. There needs to be a barrier to protect the food from contamination., 3. Ensure all staff items are stored in the designated area that is separate from the food prep area.

1. There were no chlorine test strips for testing the kitchen sanitizer and dishwasher., , COMPLETE THE FOLLOWING:, 1. Purchase chlorine test strips.

**OUTSTANDING**, 1. Mice droppings were observed around the dry storage area. , **April 16, 2026: a few mice droppings were observed near a trap on the floor under a shelf in the dry storage area. Pest control records reviewed during the inspection. The report indicated no mice activity. , , COMPLETE THE FOLLWOING:, 1. Clean the mice droppings and continue to monitor for any mice activity., 2. Keep the dry storage organized and not cluttered.

**CORRECTED**, 1. Staff were mixing bleach and soap together in the buckets used for storing cleaning cloths. Staff discarded the bleach and soap mixture and made a 100ppm bleach sanitizer., , COMPLETE TEH FOLLOWING:, 1. Do not mix bleach and soap together because they may create harmful gases.

1. The drywall at the bottom of the walls around the janitor sink were damaged. , , COMPLETE THE FOLLOWING:, 1. Repair the area noted above.

1. Standup cooler across from the prep coolers: , The gasket for the right door was not secured to the side and was fraying. Gap noted between the door and side of the cooler. , , 2. The containers of spices stored on the table at the front of the kitchen were dirtied. , , COMPLETE THE FOLLOWING:, 1. Please replace the gasket., 2. Clean the spice containers.

1. The floor in the walk-in cooler was sticky and there was a buildup of debris under the shelves., , 2. Mould observed on the underside of the shelves in the walk-in cooler., , 3. The hood vent and filters above the fryers and cook top were greasy. , , 4. There was no written procedure outlining how the 3-compartment sink used for thawing foods is cleaned and sanitzed. , , COMPLETE THE FOLLOWING:, 1. Clean the floor and shelves in the walk-in cooler more thoroughly and more often., 2. Clean the hood vent and filters once a week., 3. Please write a written procedure detailing the steps for cleaning and sanitizing the sink.

Mice droppings were observed around the dry storage area. Clean the mice droppings and continue to monitor for any mice activity. Provide pest control report to the public health inspector.

The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

Scoops without handles were being used in the dry storage bin. Obtain scoops with handles to prevent contamination of the supplies.

There was an open food display at the front display coolers where customers handle raw meat and vegetable products themselves, i.e. self-service system. The coolers were not equipped with sneeze guards to protect the food from customer contamination. The food items in the open-display coolers were also not able to maintain adequate temperatures. Food items in the units were measured between 8-10°C, except those filled with ice cubes which were otherwise adequate. Temporary control measures were discussed by the inspector to the operator. To address the temperature concerns, ice will be filled for all high-risk food items in the open-display cooler and must be monitored and maintained to ensure that all high-risk food items are kept at or below 4°C. To address the customer contamination concerns, the self-service system is ceased and that only staff members can handle the food items instead of the customers. This is only acceptable if the front station display cooler area is staffed at all times. Otherwise, the coolers must be moved to the back kitchen area, so customers do not have access to the coolers and the food remain protected from customer contamination., **OUTSTANDING (2024-12-06). The facility was still allowing self-service of customers at their open food display. The food containers were not covered.

The low-temperature, chemical dishwasher with iodine solution at the front station was measured to have 0-ppm iodine concentration. The inspector informed the operator to configure the glasswasher to ensure that it reaches at least 12.5-ppm iodine. Otherwise, please contact a technician to configure the glasswasher. In the meantime, as discussed during the inspection, please ensure to use the main kitchen dishwasher until the glasswasher is fixed., **FIX THE DISHWASHER TO REACH AT LEAST 12.5-PPM IODINE CONCENTRATION.

The paper towel at the handwashing station on the right side of the grill station was not in proper dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.

There were test strips available for the chlorine sanitizer solution for the dishwasher. However, the test strips were expired. There were also no test strips for iodine for the glasswasher. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.

The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.

The inserts of the ventilation exhaust hood were noted as dirty and greasy during the inspection. The inspector informed the operator that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward., , The cooking equipment used for boiling big pots were also noted as dirty and had very thick accumulation of grease and food leftovers. The inspector informed the operator that the cooking equipment and the surrounding surfaces/areas must be cleaned regularly to be kept free of dirt and grease accumulation. If the current frequency is insufficient in keeping the equipment clean, please schedule cleaning of the inserts more frequently.

Several dry food containers were kept open and not covered. Several food items in the upright coolers and freezers, including meat products, were also noted not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.

Cut vegetables were stored on the food prep table at room temperature. The inspector informed the staff and operator that cut vegetables are considered high-risk and must be placed under proper temperature control, such as in a functional cooler. The vegetables were transferred into the food prep table cooler.

An improper thawing practice was observed during the inspection. Specifically, raw squid meats were being thawed in the compartment sink at room temperature. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The squid was placed in running cold water afterwards. Please ensure to educate all staff regarding proper thawing of food.

An open container of a sauce bottle that indicated “refrigerate after opening” was being stored at room temperature. The inspector informed the operator that the manufacturer’s instruction on proper storage of food must be followed. The container was moved to a refrigeration unit.

An improper temperature control of food was noted during the inspection where high-risk food items, such as several (12-15 whole pieces) of boiled/cooked chicken submerged in water, were left in room temperature and was measured at 20°C. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.

The low-temperature, chemical dishwasher with iodine solution at the front station was measured to have 0-ppm iodine concentration. The inspector informed the operator to configure the glasswasher to ensure that it reaches at least 12.5-ppm iodine. Otherwise, please contact a technician to configure the glasswasher. In the meantime, as discussed during the inspection, please ensure to use the main kitchen dishwasher until the glasswasher is fixed., **FIX THE DISHWASHER TO REACH AT LEAST 12.5-PPM IODINE CONCENTRATION.

The paper towel at the handwashing station on the right side of the grill station was not in proper dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.

There were test strips available for the chlorine sanitizer solution for the dishwasher. However, the test strips were expired. There were also no test strips for iodine for the glasswasher. The inspector informed the operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.

The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.

The inserts of the ventilation exhaust hood were noted as dirty and greasy during the inspection. The inspector informed the operator that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward., , The cooking equipment used for boiling big pots were also noted as dirty and had very thick accumulation of grease and food leftovers. The inspector informed the operator that the cooking equipment and the surrounding surfaces/areas must be cleaned regularly to be kept free of dirt and grease accumulation. If the current frequency is insufficient in keeping the equipment clean, please schedule cleaning of the inserts more frequently.