Happy Lamb Hot Pot

1. Unwrapped pieces of raw beef used for slicing were being stored in the white chest freezer. , , COMPLETE THE FOLLOWING:, 1. Wrap all the pieces of beef to protect it from contamination when stored in the freezer.

1. The spray bottle of cleaner stored next to the handwashing sink at the front of the kitchen was not labeled., , COMPLETE THE FOLLOWING:, 1. Ensure all spray bottles are labeled to indicate their contents.

1. Tripe was thawing in the left compartment, and chicken was thawing in the right compartment of the 3-compartment sink. There was only one faucet to run cold water and could not reach both sinks., , 2. The hot holding units in the buffet measured between 57*C - 59*C. No temperature log was developed for the hot holding units., , COMPLETE THE FOLLOWING:, 1. Ensure food is thawed under constant cold running water. Otherwise, thaw the food in the walk-in cooler., 2. Ensure the hot holding units are capable of keeping food hot above 60*C. , 3. Check and record the hot food temperatures in the buffet.

**CORRECTED**, 1. Frozen tripe was thawing in hot water in the 3-compartment sink. Water drained and replaced with cold water. Discussed that frozen food must be thawed under constant cold running water., , 2. Raw chicken in a cardboard box stored on the floor under the handwashing sink by the walk-in cooler. The internal temperature measured 12*C. Chicken moved back to the fridge., , 3. Observed a container of fresh garlic and oil stored at room temperature in the cooking area. The Operator stated it was for staff only and was made the day before. The garlic oil was discarded during the inspection. The Inspector informed the Operator that it must be stored in the fridge, as storing it at room temperature may promote the growth of botulism toxin., , 4. A bowl of frozen squid was stored on a shelf in the cooking area. Bowl moved to the cooler during the inspection.

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.