INSPECTION REPORT Health Protection AHEN-AFTUL2

PREMISES NAME Dasarang Chicken		Tel: Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE November 18, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Suk Lee Jeon		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Glasses were being stored up-side-down on clean cloth towels. Corrective Action(s): Obtain a washable and non-absorbent liner/material for the glasses to be placed on top of; Correct in 2 weeks time. Violation Score: 3

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

Comments

Permit to operate was displayed in a conspicuous location. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or less. Freezers were -18 degrees C (0 degrees F) or less. Hot-held rice was 60 degrees C (140 degrees F) or hotter. Two probe thermometers were available on-site. Cooking and hot-holding temperatures were reviewed with the operator. Dishwasher final rinse was 73.2 degrees C (71 degrees C or hotter) internally at the plate. 100 ppm chlorine sanitizer was available in three spray bottles. Ice machine was clean and the scoop was stored separately. No signs of recent pest activity were observed. The sanitation plan was revised to include the frequency of cleaning items, equipment, and areas of the food premises. NOTE: Kimchi is purchased from an approved supplier and is not prepared on-site at the food premises.