INSPECTION REPORT Health Protection LKIM-BGQLZM

PREMISES NAME Arirang Korean Restaurant		Tel: (604) 582-0020 Fax:
PREMISES ADDRESS A - 14916 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE October 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Suk Choi		NEXT INSPECTION DATE October 08, 2019
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: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in the following places: - Bottom shelf of cart - all bowls must be sanitized in dishwasher prior to use - Bottom shelf under grill next to deep fryer - Counter under tea station - Dry storage room behind both freezers - Floor behind stand up freezer in kitchen. . Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Facility MUST obtain services of a professional Pest Control Company. Infestation continues. Owners unable to eliminate infestation. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in kitchen. . Some containers storing utensils require cleaning. . Corrective Action(s): All rodent droppings must be removed from these areas. Affected areas must be cleaned and sanitized. . Clean containers used to store utensils. . Violation Score: 15

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

Comments

COMMENTS - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.7) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Bar soap is not permitted in restaurant. Remove all bar soap from kitchen areas. Liquid soap in pumps are on site and should be only form of soap used