INSPECTION REPORT Health Protection LKIM-B7BQJB

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE December 10, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE December 17, 2018
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large quantity of food items were out at temperatures ranging from 4, and 25-35 degrees Celsius. These food items included a recent delivery (raw meat at temperatures less than or equal to 4), cooked chicken, fish dish and rice (25-35 degrees Celsius). The cooked food items were being prepared for dinner. CORRECTED DURING INSPECTION - items moved to cooler unit until dinner.. Corrective Action(s): Ensure food items are not left at room temperature for long periods of time. Place deliveries into coolers and freezers as quickly as possible Do not leave cooked food items on counters until dinner. Place into walk in cooler as quickly as possible. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice placed in microwave upon arrival of inspector. CORRECTED DURING INSPECTION - Rice removed from microwave and placed into walk in cooler . Corrective Action(s): Microwaves are NOT hot holding units. Ensure rice is kept at temperatures at or greater than 60 degrees Celsius or at or below temperatures of 4 degrees Celsius. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolins used for slicing vegetables were not adequately cleaned and sanitized prior to storage as "clean". CORRECTED DURING INSPECTION - items placed in dishwasher for cleaning. . Corrective Action(s): Ensure staff are properly cleaning those hard to reach areas of mandolins. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink lacking cold water as faucet cold water does not function Staff washroom lacks paper towel and garbage can - CORRECTED DURING INSPECTION - Health Inspector replaced paper towels in staff washroom . Corrective Action(s): Have sink repaired. Ensure all handsinks are adequately supplied with paper towels and garbage can . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Black garbage bags used to store food in walk in cooler and walk in freezer. . Raw meat stored in boxes above raw cabbage - CORRECTED DURING INSPECTION - Raw meat relocated . Raw meat covered in newspaper . Corrective Action(s): Food is not to be stored in black garbage bags or newspaper as these items may leach chemicals into food. These items are not FOOD GRADE. Cease the use of black garbage bags and newspaper in the facility for storage of food items . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies found in one storage room. . Corrective Action(s): Add trap. Inform Pest Technician Ensure storage room, or surrounding area, does not have open container of food product or pooling water . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Organize back storage room - Organize bar storage area - Clean all upper shelves as they are dirty - Clean floor of party room (especially in hard to reach areas) - Clean beverage/pop dispensing unit on underside of dispensers - Mouldy walls of dishwashing area require cleaning . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of Rodents - EXCELLENT!! - Pest control program in place - EXCELLENT!! - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Light covers in place - Cooler handles and seals in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - FoodSafe Certified staff present during inspection - ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2013 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Only FoodSafe trained person is in front of house. Facility would benefit greatly from having someone adequately FoodSafe trained in back kitchen to ensure FoodSafe principles are adhered to NOTE: Facility is time recording all potentially hazardous food items stored in buffet table and discarding those items after 4 hours. Facility is keeping all records at facility for auditing purposes.. EXCELLENT WORK - Continue to time record as instructed (all potentially hazardous food items recorded once food item is made and discarded after 4 hours for each day; the date is recorded on each record sheet as well as each food item). This is exactly what was discussed with owners, operators and management. Please continue to follow this procedure or facility will not be permitted to use this method of food storage in the future. *** Please ensure staff continue to record all time tracking for lunch as well as the dinner as the last 5 days of lunch have not been recorded.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B7BQJB
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