INSPECTION REPORT Health Protection ABAN-ARCPCK

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE September 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyung Sook Cho		NEXT INSPECTION DATE September 22, 2017
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen (located beside prep sink near cookline) was blocked with a strainer, pot and ladle. HAND SINKS BEING BLOCKED IS A REPEAT VIOLATION. Corrective Action(s): Remove strainer, pot and ladle from hand sink. Hand sinks are not to be used as dish storage or for food prep. Ensure hand washing stations are easily accessible at all times for adequate hand washing. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Single-use disposable bowls are used as scoops for dry bulk ingredients (e.g. flour). These bowls are stored directly in dry ingredients. THIS IS A REPEAT VIOLATION. Corrective Action(s): Discard bowls and purchase proper re-usable scoops with handles to scoop dry ingredients. These scoops are to be stored in designated containers/holders. To be corrected by September 22, 2017. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require thorough cleaning due to debris/grease accumulation: - Under and behind cookline - Floor of walk-in cooler - Under equipment/food prep areas - Floors throughout premises (especially up to the back wall and corners) - Under hand sink at server station Corrective Action(s): Clean all the areas listed above. To be corrected by September 22, 2017. Violation Score: 9

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius. Freezers maintained below -18 degrees Celsius. Hot holding maintained above 60 degrees Celsius. - Food storage practices good: All food items stored at least 6 inches off the floor. All food items covered and protected from contamination. Raw meats stored separate from ready-to-eat foods. - Chlorine (bleach) sanitizer in all buckets = 200 ppm. Note: only front sanitizer bucket at server station had wiping cloths stored in the sanitizer solution. Ensure kitchen buckets also have wiping cloths ready to go in the sanitizer solution. - High temperature dishwasher sanitizing with >71 degrees Celsius at dish level. - No evidence of pest activity at the time of inspection. Rodent trap boxes empty during inspection. Sticky traps did not have any cockroaches at the time of inspection. Pest control in place. - Public washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. REMINDERS: - Hand washing stations are only to be used for hand washing. - Dishware must be washed, rinsed and sanitized in the dishwasher NOT in the hand sink. - Frozen foods can be thawed in any of the following methods: In the cooler at a temperature maintained at or below 4 degrees Celsius. Under cold running water. In the microwave. - Foods must be cooled down in the following manner: 1. From 60 degrees Celsius to 20 degrees Celsius within 2 hours (using an ice wand, ice water bath and/or separate food into shallow, metal pans), then 2. From 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in a cooler at or below 4 degrees Celsius).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAN-ARCPCK
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:
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