INSPECTION REPORT Health Protection AHEN-APUVCK

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (778) 321-7384 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE August 2, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sung Jin Yoo		NEXT INSPECTION DATE August 04, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (rice) was hot-held below 60 degrees C (~50 degrees C internally) inside small storage bowls in a warmer unit. Corrective Action(s): The operator reheated the rice to above 74 degrees C and placed them into the hot-holding unit. The heat of the hot holding unit was adjusted from 50 degrees C to 70 degrees C by staff. A staff member was able to use a sanitized thermometer to check the rice internal temperature. *Ensure rice is maintained at or above 60 degrees C / 140 degrees F. *Rice below 60 degrees C for less than 2 hours can only be reheated to 74 degrees C or higher once. It must otherwise be discarded. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available inside two spray bottles. Corrective Action(s): The operator reset up 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) and a staff member used paper towels to wipe food contact surfaces with the bleach water at the time of inspection. Ensure the bleach water is changed frequently every week to maintain 100 ppm chlorine sanitizer inside it. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The prep. cooler near the entrance (containing oil, mustard, kimchi) was at 9.5 degrees C at the time of inspection (after extended use throughout the day). Staff left half the kimchi in the insert for use and stored the rest in another cooler at 1.5 degrees C (below 4 degrees C). Corrective Action(s): Ensure the cooler is adjusted/re-serviced to 4 degrees C or less; Correct by tomorrow. In the meanwhile, ensure the kimchi turns over in 2 hours time. Do not store any higher risk foods (meats, seafood, cooked rice, eggs, sprouts etc.) inside this cooler until it is maintained at or below 4 degrees C. Update the area E.H.O. about the ambient temperature of this cooler. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in the kitchen and washrooms. Walk-in-cooler and other coolers were at or below 4 degrees C / 40 degrees F. Standup freezer and walk-in-freezer temperatures were satisfactory. Hot-held bean sauce and pumpkin was at or above 60 degrees C. Temperature records were being maintained. No signs of recent pest activity were observed at the time of inspection. Dishwasher final rinse temperature was 71 degrees C or hotter (78.4 degrees C) at the plate. NOTE: FOODSAFE Level 1 certificates issued before July 29, 2013 expire July 29, 2018. A FOODSAFE Level 1 course (e.g. full course or refresher course) will need to be taken to recertify training.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-APUVCK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited foods included wontons, noodles, and canola oil.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment