INSPECTION REPORT Health Protection AJON-B4JT7K

PREMISES NAME Kimchi Palace Restaurant		Tel: (604) 530-9690 Fax:
PREMISES ADDRESS 200 - 6019 196th St Surrey, BC V3S 7X4		INSPECTION DATE September 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keumsung Namkung		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap available at kitchen hand washing station. Corrective Action(s): Place liquid soap at kitchen hand washing station. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored directly on ice in ice machine. Corrective Action(s): Place ice scoop in designated holder/container/plate as the handle of the scoop may contaminate ice if stored directly on top of ice. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle in kitchen did not have a label. Corrective Action(s): Label sanitizer spray bottle as "bleach" or "sanitizer" to prevent a chemical contamination. Violation Score: 3

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

Comments

Routine Inspection: Front hand washing station 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. Bleach sanitizer in spray bottles = 200 ppm. High temperature dishwasher sanitizing with >71 degrees Celsius at dish level after final rinse cycle. Ice machine clean. General food storage practices satisfactory.