INSPECTION REPORT Health Protection AHEN-CKLS8T

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE October 27, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE October 28, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the sanitizer pail of the front service area. Corrective Action(s): Ensure 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) is used to sanitize dining tables. Manager setup 100 ppm chlorine sanitizer and immersed wiping cloths into it to sanitize the dining tables. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was diluted with water quite a bit by the backdoor. Corrective Action(s): Manager emptied the water mixture and refilled liquid soap in the dispenser at this handsink. Ensure handsinks are kept supplied with undiluted liquid soap in the dispenser, hot and cold running water, and single-use paper towels to enable proper handwashing practices. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored next to covered containers of previously cooked rice inside the walk-in-cooler. Raw meat was stored above covered kimchi inside the walk-in-cooler. Corrective Action(s): Ensure raw meat is stored on the lowest shelving unit and ready-to-eat products are stored on higher shelving units or on a completely separate shelving unit to protect ready-to-eat products from any potential contamination. Staff member re-organized food storage areas inside the walk-in-cooler during the inspection. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were present on the lower shelving units in two of the three dry storage rooms. Rodent droppings were present on the floor next to the cabinet in the front buffet area. Corrective Action(s): Clean and sanitize the above-noted affected areas to remove the rodent droppings. Pest control program via Kwality Pest Control LTD. is in place on a monthly basis. Pest control report from October 2022 was available on-site. Manager informed that they have been cleaning the dry storage rooms on a daily basis. . Continue with pest control measures: -Checking for signs of recent pest activity -Cleaning and sanitizing all affected areas immediately -Covering food in sealed pest proof containers in storage areas -Sealing all potential entry points/holes -Keep the restaurant in a clean condition to prevent any food or water sources for pests. -Keep doors closed between use. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Manager informed she does not hold valid FOODSAFE Level 1 or equivalent course training. Corrective Action(s): Ensure that the Manager successfully completes a FOODSAFE Level 1 or equivalent course; Correct within 1 month and provide an update to the district Environmental Health Officer. Violation Score: 1

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

Comments

Other handsinks were properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Walk-in-freezer and other freezer temperatures were satisfactory. Hot-held food was at or above 60 degrees C. Food is placed in the front buffet area (including the hot holding and cold holding units) for lunch service is discarded within 4 hours. Food is placed in the front buffet area around 11:20 AM, last call for food is at approximately 2 PM, and it is discarded by 3 PM according to the Manager. Dishwasher final rinse chlorine sanitizer residual was at 50 ppm at the plate level. 100 ppm chlorine sanitizer was available in a labelled spray bottle in the kitchen. Ventilation hoods appeared to be in a satisfactory condition. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.