INSPECTION REPORT Health Protection JMAA-AWNUL2

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (778) 321-7384 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE March 8, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sung Jin Yoo		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Ventilation slats above deep-frying area have a significant accumulation of oil. 2. Mini can-opener has a significant buildup of grease inside. Corrective Action(s): 1. Remove the ventilation slats, clean/degrease, and run through dishwasher. Ensure this is conducted weekly or as needed to prevent oil accumulation. 2. Mini can-opener was cleaned and sanitized at time of inspection. Date to be corrected by: March 9, 2018 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Knives on magnetic knife holder, ladles, and bottom of utensils container contain greasy or oily residues. 2. Spray bottle labelled with "bleach solution" contained 0 ppm chlorine residual at time of inspection. This is a repeat violation. Corrective Action(s): 1. The aforementioned items were placed in the dishwasher at time of inspection. The utensils container was emptied and cleaned/sanitized. Ensure that utensils are sanitary at all times to avoid cross-contamination and/or pathogen growth. 2. Spray bottle solution was reformulated and tested with 100 ppm chlorine residual. Test strips were provided to operator to monitor chlorine levels in spray bottle. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Various items were uncovered at time of inspection: 1. Shrimp and seafood containers in under-counter prep-coolers 2. Soups prepared this morning and already cooled in walk-in cooler 3. Soup stock for beef and pork ribs in walk-in cooler Corrective Action(s): The aforementioned items were covered at time of inspection. Ensure that food items are covered at all times when not in use to protect them from contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Employees use bowls for scooping corn starch and flour out of the dry storage bins. The bowls were inside the corn starch and flour at time of inspection. Corrective Action(s): Bowls were removed from the dry storage bins. Obtain scoops with handles and securely store them (e.g. inside the container with handles sticking out, suspended outside the container) so that the goods are not contaminated when scooped. Note: Using bowls to scoop exposes food items to potential contamination, as the food handler would need to place his or her hands into the flour to scoop it out. Date to be corrected by: March 9, 2018 Violation Score: 3

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

Comments

Routine inspection conducted of facility. Facility is generally in good sanitary condition. 1) Sanitizing and Handwashing - Handwashing stations in kitchen area all adequately stocked with hot/cold running water, liquid soap, and paper towels - Sanitizing pail contained approximately 100 ppm chlorine residual. Cloths were immersed inside the sanitizer. NOTE: Unsanitized cloths were present on cutting boards near entrance of kitchen. A second sanitizing pail with 100 ppm chlorine residual was produced at time of inspection. If a cloth is going to be used repeatedly to wipe knives and cutting boards, it needs to be actively sanitized to prevent bacterial growth. - High temperature dishwasher reaches a final rinse temperature of 82.0C at the plate (Min: 71C) - Dough mixer and deli slicer in sanitary condition 2) Temperatures (Max: 4C for coolers, -18C for freezers; Min 60C for hot-holders) - Stand-up cooler at 4C - Under-counter prep coolers at 3C - Cooling wells at 4C - Walk-in cooler at 3C - Walk-in freezer at -19C - Miso soup hot-holder at 62C - Rice hot-holder at 63C *Note: Temperature logs were not up-to-date. Last date logged was March 5, 2018. Please log temperatures daily to ensure that temperatures are compliant with legislation. 3) Pest Control - Professional pest control company conducts monthly inspections. Last inspection conducted on 3.6.2018 reported low rodent activity (3 mice removed in one trap) - Continue to monitor for pest activity and call the pest control company and district environmental health officer if there are any signs of rodents or pests - All mechanical rodent traps opened - no evidence of recent pest activity at time of inspection - Please clean and degrease the area near the grease interceptor. It contains a significant amount of rancid oil and may be an attractant for pest activity Note: Please inquire with pest control company as to why glue boards were not used in previous pest inspection to monitor for rodent activity. Follow-up with health inspector. 4) Administrative - Permit posted - Both owners in partnership have FoodSafe 1. However, certificates were issued before July of 2013. FoodSafe 1 must be renewed before July 29, 2018 (refresher course). Other comments: - Purchase test strips to verify concentration of bleach spray bottle. Further infractions (e.g. 0 ppm chlorine residual in spray bottle) may result in further enforcement action including issuance of correction orders.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AWNUL2
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: Various items audited: Canola oil and sesame oil met the 2% trans fat requirement for oils and soft spreadable margarine. Sriracha sauce met the 5% tran fat requirement for all other foods.
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