INSPECTION REPORT Health Protection AHEN-CQESEN

PREMISES NAME Arirang Korean Restaurant		Tel: (604) 582-0020 Fax:
PREMISES ADDRESS A - 14916 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE March 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyun Suk Choi		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed in the following areas: Floor corner next to prep. cooler, floor corner next to the freezer in the kitchen, and floor behind the chest freezer in the dry storage room. Corrective Action(s): Above-noted areas were cleaned and sanitized to remove rodent droppings by the Operator and staff during the inspection. Pest control program is in place via the building according to the Operator. Mechanical traps were observed to be in place at the facility. Continue monitoring for pest activity and pest control measures: -Professional pest control program to re-service mechanical traps -Keeping entrance/exit doors closed between use to protect the facility from the entrance of pests. -Sealing any potential entry points (holes/cracks/crevices in the building). -Keeping dry food covered in pest proof containers with tight fitting lids. -Regular cleaning to prevent food or water sources for pests. -Preventing any potential harborage areas. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle and chlorine sanitizer pail were not labelled to identify the contents. Corrective Action(s): Staff labelled the chlorine sanitizer spray bottle and sanitizer pail to identify the contents. Violation Score: 3

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

Comments

Handsink (in the kitchen and both washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units (both prep. coolers, under-the-counter cooler, and both upright coolers) were at or below 4 degrees C. Freezer units (upright freezer and three chest freezers) were at or below -18 degrees C. Hot-held rice was at or above 60 degrees C internal temperature. Hot-holding unit was at or above 60 degrees C. 100-200 ppm chlorine sanitizer was available in the sanitizer pail in the kitchen and spray bottle near the front service area. Operator's husband on shift held valid FOODSAFE Level 1 course training (expiration date: January 10, 2028). Dishwasher final rinse temperature was at least 71 degrees C (measured at 73.8 degrees C) at the plate level. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Ventilation hood panels were in a clean condition. Dry goods were observed to be stored in pest proof containers. Floor in cook line appeared clean without grease accumulation. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.