INSPECTION REPORT Health Protection DWAG-BJPTHA

PREMISES NAME Kimchi Palace Restaurant		Tel: (604) 530-9690 Fax:
PREMISES ADDRESS 200 - 6019 196th St Surrey, BC V3S 7X4		INSPECTION DATE December 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Keumsung Namkung		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of cooked teriyaki chicken was stored on top of the prep cooler inserts. Internal food product temperature of the chicken measured at 28C. Operator stated the chicken was cooked an hour ago. Corrective Action(s): Operator moved the tray of chicken into the bottom section of the prep cooler. Never store any potentially hazardous food on top of the inserts as the temperature can not be maintained at 4C or less properly at these areas. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked rice stored in the rice cooker measured with an internal food product temperature of 54C. Operator stated it was cooked half an hour ago. 2. Cooked yam tempera stored at room temperature measured with an internal food product temperature of 29C. Operator stated it was cooked an hour ago. Corrective Action(s): Cooked rice and yam tempera must be hot held above 60C. Without other hot holding equipment available, operator moved the rice and yam tempera into a functional cooler. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dirty utensils were stored in the hand washing station located near the front kitchen entrance. Corrective Action(s): Staff removed the dirty utensils from the hand washing station. Do NOT store any utensils and plates in the hand washing station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rice cooker unable to maintain a temperature of 60C or above during the warming phase. Corrective Action(s): Service / replace the rice cooker to ensure rice can be hot held at 60C or above after cooking. Do not use this rice cooker in the meantime. Correct by: Dec 16, 2019. Violation Score: 3

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

Comments

Routine inspection: - Coolers (prep, stand-up, walk-in) maintained at 4C or less. - Chest freezers functional. - Miso soup hot held at 63C. - 200 ppm chlorine sanitizer available spray bottles. - High temperature dishwasher registered 73C at the plate level - Ice machine maintained in a sanitary condition. - Temperature records sporadically maintained. - General sanitation satisfactory. - No pest activities observed at the time of the inspection.