INSPECTION REPORT Health Protection AHEN-B5KT9H

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 October 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE October 16, 2018
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Buildup of black debris was observed inside the ice machine (back interior and left hand side). This was shown to the Operator's husband at the time of inspection who mentioned that they would have the ice machine drained, cleaned and sanitized today. Corrective Action(s): Drain the ice and clean and sanitize the ice machine to maintain the interior surfaces of the ice machine in a clean condition and to protect the ice from contamination; Correct today. Make sure the ice machine is cleaned, sanitized, and air dried as per manufacturer's instructions regularly (e.g. a biweekly or monthly basis as needed) to maintain it in a clean condition. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not available in the front service area and several wiping cloths were placed at the counter. Corrective Action(s): The wiping cloths were immersed in100 ppm chlorine sanitizer by staff during the inspection. Make sure tables are cleaned and sanitized immediately after each sitting. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Kitchen: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse temperature was 73.5 degrees C (71 degrees C or hotter) at the plate. 100 ppm chlorine sanitizer was available inside a bucket with a wiping cloth and inside a spray bottle. No signs of recent pest activity were evident at the time of inspection. Refrigeration units were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Front Service area: Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Three coolers were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Hot-held rice was at or above 60 degrees C. Handsinks in the washrooms were adequately supplied. Operator had a FOODSAFE Level 1 refresher certificate valid until July 20, 2023. In the absence of the operator, their husband on shift had a FOODSAFE Level 1 refresher certificate valid until August 2, 2023. Inspection report was reviewed with a staff member who will translate it for the Operator's husband. Please contact the district Environmental Health Officer of Fraser Health if you have any questions.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5KT9H
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: Audited food products complied with trans fat requirements.
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