INSPECTION REPORT Health Protection LKIM-AZ3MBL

PREMISES NAME Arirang Korean Restaurant		Tel: (604) 582-0020 Fax:
PREMISES ADDRESS A - 14916 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE May 24, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Suk Choi		NEXT INSPECTION DATE May 28, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above ready to eat food items in cooler unit. . Corrective Action(s): Move all raw meat and eggs to lower shelves. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in the following places: - Floor of dry storage room - Floor in kitchen behind Coco-Cola cooler - Cupboard under cash machine - In two white cupboards in front, eat in portion of restaurant . Dead rodent found in trap of dry storage room . Corrective Action(s): Clean and sanitize all affected areas with 200ppm Chlorine. Clean entire floor of dry storage room. Pull all items out and clean floors completely including space behind stand up freezer and chest freezer. Install more traps to replace old traps in storage room and add more to front kitchen. Discard used traps that are no longer sticky. Discard trap with dead rodent on it. Continue to monitor. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Two pans found on floor under grill area. Do not continue to store pans on floor. Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Two functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (77) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.