INSPECTION REPORT Health Protection AHEN-AWEVZR

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 February 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the front service area was obstructed as a container was placed inside it. Corrective Action(s): Do not obstruct handsinks and ensure they always remain accessible for handwashing. Container was removed from the handsink by the Operator upon verbal direction by the district E.H.O. of Fraser Health. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of debris was evident throughout the floor in the kitchen, floor and shelving unit in the dry storage area, exterior surfaces of coolers and freezers, and lower table leg surfaces in the kitchen. Corrective Action(s): A deep clean is required for the kitchen to remove the buildup of debris and to maintain the food premises in a sanitary condition; Correct within 2 weeks and contact the district Environmental Health Officer of Fraser Health for a follow up inspection. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard boxes were observed lining a few shelving units in the upright freezer. Corrective Action(s): Remove the cardboard boxes lining the upright freezer shelving unit; Correct today. Violation Score: 3

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

Comments

Handsinks in the kitchen, front service area, and washrooms were supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C. Upright freezers were at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Dishwasher final rinse temperature was at least 71 degrees C at the plate. 100 ppm chlorine sanitizer was available in the spray bottle and bucket with wiping cloth. No signs of recent pest activity were observed at the time of inspection. Ice machine was in a clean condition internally. Note: FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018. The Operator and at least one staff member per shift on-site in the absence of the Operator is required to maintain valid FOODSAFE Level 1/equivalent course training. Refer to www.FOODSAFE.ca for information. A follow up inspection will be conducted.