INSPECTION REPORT Health Protection AHEN-CXLV4W

PREMISES NAME Arirang Korean Restaurant		Tel: (604) 582-0020 Fax:
PREMISES ADDRESS A - 14916 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE November 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyun Suk Choi		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice (stored inside bowls in the hot-holding case) was below 60 degrees C internal temperature for less than 2 hours (internal temperature of rice measured between 49 degrees C and 55 degrees C). Corrective Action(s): Staff placed the rice into the rice cooker equipment to reheat it to at least 74 degrees C during the inspection. Once the rice has been reheated to at least 74 degrees C, ensure to hot-held it at least 60 degrees C to prevent any potential growth of harmful bacteria and/or production of toxins that can cause foodborne illness. The reheating step can only be done once. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 single-use paper towels. Refrigeration units were at 4 degrees C or less. Freezer temperatures were satisfactory. Dishwasher final rinse temperature was at least 71 degrees C (measured at 74.1 degrees C) at the plate level. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. 100 ppm chlorine sanitizer was available in a labelled sanitizer pail in the kitchen, and inside a labelled spray bottle near the dining area. No signs of recent pest activity were evident at the time of inspection. Ventilation hood panels were in a clean condition. Food storage areas appeared clean at the time of inspection. Preparation utensils/equipment (e.g. pots and pans) were observed to be stored off the floor. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.