INSPECTION REPORT Health Protection AHEN-B5KUVA

PREMISES NAME RoDem Korea		Tel: (778) 867-1226 Fax:
PREMISES ADDRESS 101F - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jin Tae Kim & Mun Ran (Susan) Jung		NEXT INSPECTION DATE October 16, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (cooked vegetables, tofu, and meat) inside six inserts was below 60 degrees C (between 44 to 52 degrees C) in the front steam table. Operator stated that the food was cooked about one hour ago before placing it into the hot-holding unit. *Repeat Violation* Corrective Action(s): Aforementioned food was reheated over 74 degrees C during the inspection and was placed into the hot-holding unit. Operator increased the heat setting of the hot holding unit, which had water at 67 degrees C. Make sure you are checking the internal temperature of food at least every 2 hours and making sure that it is hot-held at or above 60 degrees C. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Greater than 100-200 ppm chlorine sanitizer was present in the bucket as the chlorine test strips were blanking out. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer by adding 1/2 teaspoon bleach per L of water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Two cardboard boxes were being used to line a storage cabinet used to store take-out containers. Corrective Action(s): Remove the cardboard as it is not made of impermeable to moisture and easy to clean materials; Correct today. Washable, smooth, non-porous, and impermeable shelf liner can be used as a substitute if you wish to line the cabinets. Violation Score: 3

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

Comments

Permit to operate was posted. Operator with a valid FOODSAFE Level 1 certificate was present on-site. Both handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Other hot-held food inside the other inserts, crock pot, and rice warmers was at or above 60 degrees C. Coolers were at or below 4 degrees C. Freezer temperatures were satisfactory. No signs of recent pest activity were present at the time of inspection. Floor and hard-to-reach corners were in a clean condition at the time of inspection. Ventilation hood was in a clean condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5KUVA
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: Audited food products (canola oil, fish cakes, and fish balls) complied with trans fat requirements.
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