INSPECTION REPORT Health Protection CSWY-C3L3WF

PREMISES NAME Arirang Korean Restaurant		Tel: (604) 582-0020 Fax:
PREMISES ADDRESS A - 14916 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE June 1, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyun Suk Choi		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sprouts in water observed at 11.9 C and raw shelled eggs at 12. 1 C in top well of cooler unit. 2. Tofu observed stored at room temperature at 12.5 C. Corrective Action(s): Food was placed in to refrigeration at 4 C or below. To prevent growth of bacteria and their toxins keep all potentially hazardous food at 4 C or below. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door observed open during inspection. Corrective Action(s): Doors to the premises are to be kept closed to prevent pests from entering the facility. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff during inspection had a valid FoodSafe Level 1 or its equivalent. Corrective Action(s): At least one staff member every shift must have FoodSafe Level 1 or its equivalent. To be corrected by: immediately. Violation Score: 1

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

Comments

Observation During Inspection: - Handsinks adequately supplied with hot/cold water, soap, and paper towel - 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 temperature - Chlorine sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm - 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 - Light shields in place - No signs of pests - Overall sanitation of premises: Excellent Covid-19 Inspection provided in separate report