INSPECTION REPORT Health Protection AHEN-AQRUZP

PREMISES NAME Dasarang Chicken		Tel: Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE August 31, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Suk Lee Jeon		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was not available in the ladies washroom at the time of inspection. Corrective Action(s): The operator placed a small bottle of liquid soap at the handsink until the dispenser is repaired upon verbal direction by the area E.H.O. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels. 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: The dispenser in the ladies washroom was broken. The person in charge mentioned that a new dispenser is on order. Corrective Action(s): Repair/replace the dispenser in the ladies washroom; Correct within 1 week. Violation Score: 3

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

Comments

Permit to operate was posted in a conspicuous location. Handsinks in the kitchen, front serving area, and men's washroom was adequately 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. Chest freezer and other freezers were -18 degrees C / 0 degrees F or less (actual temperatures: -19 degrees C, -29.1 degrees C, and -31 degrees C). Hot held rice was 60 degrees C / 140 degrees F or hotter (actually near 76 degrees C). A probe thermometer was available on-site. It was discussed that rice must be heated to at least 74 degrees C / 165 degrees F prior to hot-holding. Dishwasher final rinse temperature was 72.8 degrees C (71 degrees C or hotter) internally at the plate. 100-200 ppm chlorine sanitizer was available in the two spray bottles. Ice machine was in a clean condition. It was discussed that the ice scoop and container for ice scoop must be washed, rinsed, sanitized in 100 ppm chlorine sanitizer for at least 10 seconds, and air dried at least every 4 hours between use. No signs of recent pest activity were observed at the time of inspection. A copy of the food safety plan and sanitation plan was available on-site. Note: A new operator, Kyoung Nam (Mandy) Lee was certified in FOODSAFE Level 1 that is valid until May 14, 2021. They mentioned that they have been added to the board of directors under the same previous ownership. Provide the district E.H.O. of Fraser Health a copy of the legal document for the change in board of directors.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AQRUZP
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:
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