INSPECTION REPORT Health Protection JMAA-BQUVFA

PREMISES NAME Chopstick Corner		Tel: (604) 780-0020 Fax:
PREMISES ADDRESS 100 - 2982 152nd St Surrey, BC V4B 3N7		INSPECTION DATE June 23, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eun Son Kang		NEXT INSPECTION DATE June 26, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple food products observed inside the sliding glass-door cooler at 11C. No temperature logs were present and the cooler did not decrease in temeprature throughout the inspection. 1) Marinated beef short ribs (~14C) 2) Marinated chicken (~14C) 3) 2 cartons of eggs Corrective Action(s): Food products discarded at time of inspection, also as per facility's food safety plan. It is imperative that all potentially hazardous foods, including marinated meats, be kept at 4C or less at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration was >> 200 ppm at time of inspection. Corrective Action(s): Sanitizer was diluted to 200 ppm and food contact surfaces were re-wiped. It is essential that you maintain sanitizer concentrations at ~100-200 ppm to avoid chemical contamination of food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand wash station at the front-of-house blocked by Lysol and disinfectants. 2. Hand wash station at back-of-house blocked by a cooler (unapproved addition to the kitchen). Corrective Action(s): 1. Obstructions removed. 2. Cooler has been moved so that it no longer obstructs the hand wash station. A proposed plan must be submitted in writing (i.e. new floor plan) to indicate the new location of the undercounter cooler. Violation Score: 15

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: A new undercounter cooler had been installed, obstructing the hand wash sink in the kitchen. Corrective Action(s): 1) Undercounter cooler to be relocated away from the kitchen until approval has been granted for an alternate arrangement. Date to be corrected by: July 7, 2020 Cooler has been moved to the side of the kitchen away from the hand wash station. 2) Submit new floor plans for the new location of the undercounter cooler. Date to be corrected by: July 7, 2020 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sliding glass door cooler at a temperature of 13C at time of inspection. Corrective Action(s): All perishable products inside of the sliding glass door cooler was removed at time of inspection. Do not place any potentially hazardous foods inside of the glass door cooler unless it can maintain a temperature of 4C or less, as verified through a follow-up inspection. Date to be corrected by: June 25, 2020 Violation Score: 3

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

Comments

Routine inspection conducted. Facility generally maintained in good sanitary condition; however, there are a number of deficiencies noted. 1. Temperatures - Sliding glass door cooler between 11-13C (see violation code above) - Undercounter coolers at 4C or less - Freezer temperatures satisfactory - No hot-holding conducted at time of inspection - No temperature logs present. NOTE: it is vital that you continue to maintain daily temperature logs to ensure that your equipment is functioning properly. Malfunctioning equipment will result in temperature abuse of your perishable items 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels (obstructed at time of inspection) - Low-temperature dishwasher sanitizes at final rinse cycle of 78C at the plate (minimum: 71C) 3. Storage Practices - Storage practices satisfactory. Food products are covered when not in use, freezer bags appropriately used - Food products stored at least 6" off the floor 4. Pest Control - No signs of recent, visible pest activity noted at time of inspection 5. Administrative - Operator has FoodSafe 1 - Operating permit posted NOTE: Your facility has very cooler space to accommodate all of your food products. You must continue to ensure that you have adequate food storage amenities to keep all food products at 4C or less or consider downsizing your menu. According to your food safety plan, Korean soups and dishes are purchased pre-made at a supermarket and re-heated on-site at the restaurant.