INSPECTION REPORT Health Protection AHEN-CDESBA

PREMISES NAME Arirang Korean Restaurant		Tel: (604) 582-0020 Fax:
PREMISES ADDRESS A - 14916 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE April 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyun Suk Choi		NEXT INSPECTION DATE April 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 100 ppm chlorine sanitizer was not setup in the kitchen area at the time of inspection. Utensils were observed being pre-soaked in 100 ppm chlorine sanitizer prior to ware-washing through the dishwasher; however this solution with food residues and utensils in it was not suitable as a surface sanitizer. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in a separate sanitizer pail and immersed wiping cloths into it to sanitize prep. surfaces. Operator placed the utensils into the rack of the dishwasher. Ensure 100 ppm chlorine sanitizer is setup prior to shift start and then is changed frequently (e.g. morning, afternoon, evening time) to maintain 100 ppm chlorine sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Lids of pots and pans were observed stored on the floor below the handsink. 2. Tongs were observed hanging near the faucet of the handsink. Corrective Action(s): Ensure the lids and tongs are washed, rinsed, sanitized, and air dried and then stored on a clean storage shelf at least 6 inches off the floor away from sources of potential contamination; Correct today. Operator placed lids and tongs to the 2-compartment sink for ware-washing during the inspection. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: One door freezer was measured at -6 degrees C at the time of inspection. Ice build-up was observed inside this freezer unit, which may impact air circulation around the food. Corrective Action(s): Ensure the ice buildup is removed and the freezer is able to maintain a temperature at or below -18 degrees C; Correct by April 13, 2022. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Water was observed to be dripping into the 2-compartment sink from the faucet even when the knobs were turned shut. Corrective Action(s): Operator stated they have contacted a repair technician to prevent the leak at the 2-compartment sink towards end of April 2022. Ensure the necessary repairs are made to prevent the water from leaking at the 2-compartment sink; Correct within two weeks. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers were not present inside the prep. cooler across from the handsink and the under-the-counter cooler near the dishwasher. Corrective Action(s): Ensure the prep. cooler and under-the-counter cooler are equipped with thermometers to monitor refrigeration temperatures are maintained at or below 4 degrees C; Correct within 1 week. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator informed that her FOODSAFE Level 1 certificate has expired and she is waiting to hear back if she is registered for FOODSAFE Level 1. Corrective Action(s): Ensure to renew your FOODSAFE Level 1 training as the Operator if it has expired; Correct within 1 month. Maintain a copy of your valid FOODSAFE Level 1 certificate on-site once you have renewed your FOODSAFE Level 1 training. Refer to www.FOODSAFE.ca for further information as needed. Violation Score: 1

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

Comments

Permit to operate was posted in a conspicuous location. Handsink in the kitchen and washroom were supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff were observed washing their hands between different activities (including after taking back soiled dishes from the dining tables). 2-compartment sink was supplied with hot and cold running water. Drain plugs were available. Dishwasher final rinse temperature was at 73 (71 degrees C or hotter) at the plate level. Both prep. coolers, under-the-counter cooler, and both upright coolers were at or below 4 degrees C. Chest freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Probe thermometer was available on-site. Cooking (74 degrees C or hotter) and hot-holding (60 degrees C or hotter) internal food temperatures were reviewed with the Operator. No signs of recent pest activity were observed at the time of inspection. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.