INSPECTION REPORT Health Protection LKIM-B52QWG

PREMISES NAME K Pop Karaoke Restaurant		Tel: (778) 829-2124 Fax: (604) 568-6268
PREMISES ADDRESS B - 14914 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE September 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eun Sook Moon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on lower shelf of kitchen shelf where pans are stored, lower shelf of rolling rack for menus, and in storage closet (rice storage area) on floor. CORRECTED DURING INSPECTION - Staff cleaned and sanitized all affected areas with 200ppm Chlorine. . Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Fruit fly infestation observed in dishwashing area. Bubble tea machine in use in this area. Ensure all sticky spills are cleaned nightly. Relocate syrups to coolers at night or bag them up. The sweet syrup is a food source for fruit flies. To minimize infestation eliminate food sources: clean spills and remove syrups (or bag tops) . Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Ensure one person on site has FoodSafe training at all times. . Corrective Action(s): Violation Score: 1

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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.6) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoop in good sanitary condition - Raw meat stored away from Ready to Eat food items - 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. NOTE: Complex has had rodent infestation in past. Be diligent in upcoming months. Close all doors, clean all food spills and add extra traps.