INSPECTION REPORT Health Protection CPAK-APTSL2

PREMISES NAME Kimchi Palace Restaurant		Tel: (604) 530-9690 Fax:
PREMISES ADDRESS 200 - 6019 196th St Surrey, BC		INSPECTION DATE August 1, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Keumsung Namkung		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops stored in stagnant water. Repeated violation. 2) Flour scoop requires cleaning. 3) Raw meats in metal container placed above ready to eat food in kimchi cooler. Corrective Action(s): 1) Ensure the scoops are stored in ice at all times. Do not store scoops in lukewarm water, as this would promote bacterial growth on surface. 2) If to store flour scoop in the storage bin, ensure the handle part is not in contact with food. Otherwise, store in a separate container outside the bin. 3) Ensure all raw meats/seafoods are placed below and away from ready to eat foods (i.e. vegetables/cooked food) Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various frozen meat/seafood items placed in the back storage room for thawing. All still frozen. Surface temperature <4'C. Moved to walk-in cooler at this time. Corrective Action(s): Ensure all frozen foods are thawed either under cold running water or in cooler, never thaw food by placing at room temperature. Violation Score: 5

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

Comments

Routine inspection conducted: SUSHI BAR -Handwash station adequately supplied. -Refrigeration temperatures satisfactory. -Sushi rice had pH <4.2 -General sanitation satisfactory. -Ice machine satisfactory; Scoop stored in proper manner. NOTE: Ensure the inside of toaster oven is cleaned on a regular basis. KITCHEN -Handwash station adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. -General food storage practice satisfactory. -100-200ppm chlorine solution available in a labelled spray bottle. -High temperature dishwasher achieved 73.4'C at the plate level after final rinse. -Ventilation canopy maintained and serviced. -No evidence of pest activity observed. Washrooms satisfactory. -General sanitation satisfactory but can be improved by cleaning hard to reach areas on a more regular basis. NOTE: Cooked chickens with internal temperature ~40'C placed at room temperature for cooling. Operator had advised chickens were cooked <2 hours prior to the inspection. All moved to walk-in cooler at this time. Ensure all cooked chickens are cooled from >60'C to 20'C within 2 hours, and from 20'C to 4'C within the next 4 hours. Do not cool by leaving at room temperature for extended period of time. Monitor using prober thermometer. NOTE: Tiles in the back storage room requires replacement in future inspections. Please contact the health inspector for any questions or concerns.