INSPECTION REPORT Health Protection 248239

PREMISES NAME Chui Hong Korean Chinese Restaurant		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS 105/106 - 15976 108th Ave Surrey, BC V4N 5V6		INSPECTION DATE September 2, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE September 07, 2020
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in sanitary condition. 1) Observation: Preparation counters were very dirty and contained lots of food debris, especially around the dough roller area. Correction: Most counters were cleaned and sanitized at the time of the inspection. Ensure food contact surfaces are cleaned after each use of every two hours to prevent build up of pathogens/toxins. Rationale: Dirty counters can harbour pathogens and accumulate toxins at room temperature. They can also attract pests such as flies which can contaminate food. Observation 2): Dough roller and ice machine were found to be in unsanitary condition. Dough roller had build-up of dried flour in extensive amounts. Ice machine had traces of mould/mildew in the water tray. Correction: Clean both pieces of equipment thoroughly and sanitize using 200ppm bleach solution. Ensure equipment are washed and sanitized frequently to prevent build-up. Rationale: Inadequately sanitized equipment can harbour pathogens and accumulate toxins - which can cross contaminate food and cause a foodborne illness. Date to be corrected by: Today Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observation: The handsink at the front had dishes in it and was unavailable for handwashing. Correction: Staff cleaned out the sink at the time of the inspection. Ensure handsinks are always available for use. Rationale: Blocked off handsinks make handwashing difficult which can lead to contamination of food - leading to a foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observation: Raw eggs were stored on the top shelf of the upright cooler - above chopped vegetables and cooked meat. Correction: The eggs were re-located to the bottom shelf. Rationale: Raw eggs are potentially contaminated. they can crack and drip into ready-to-eat foods stored below causing a cross-contamination and leading to a food borne illness. Observation: Scoops were stored inside dry ingredient bins with handles touching the food. Correction: Operator re-positioned the scoops with handles sticking out at the time of inspection. Ensure handles do not contact the food in future. Rationale: Handles of scoops are potentially contaminated surfaces that can cross-contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score:

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

Comments

Comments Routing inspection of the facility conducted. Temperatures Front drinks cooler: 3C Front double door freezer: -18C Front under counter cooler: 4C Front reach-in chest cooler: 2C Preparation cooler #1: 3C Preparation cooler #2: 2C Preparation cooler #3: 3C Preparation cooler #4: 3C Double door cooler: 1C Double door freezer: -21C All units had accurate thermometers. Sauce hot holding: 74C Rice hot holding: 63C Sanitation All sinks were adequately equipped for handwashing with hot/cold running water, liquid soap, disposable paper towels. High temperature dishwasher achieved 75C at dish surface after the final rinse cycle. Sanitizer spray bottles (2) and Pail (1) had 200ppm chlorine residual. Washrooms in good sanitary condition. Knives stored in a sanitary manner (magnetic strip) General sanitation satisfactory. Pest control No signs of pest activity noted. Pest proof containers are in use. Back door has a screen. Administration Operator and his wife are FoodSAfe level 1 certified. Valid until July 20, 2023 and August 2, 2023. Permit is posted. Personnel General hygiene satisfactory. Handwashing observed. COVID Safety Tables are blocked off to maintain 2m distance. Hand sanitizers are available for use. Masks are required for all staff.