INSPECTION REPORT Health Protection KLAI-CZRTM8

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE January 23, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE February 07, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of egg yolks were stored in the 3-door drawer cooler unit by the back door. The egg yolks were noted with internal temperatures of 11.7C and 11.9C. Corrective Action(s): **Issue corrected at the time of inspection** The 2 containers of egg yolks were discarded during the inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two containers of cooked tofu and glass noodles were stored in an oven with the temperature turned on low and noted with internal temperatures of 6.8C and 27.9C. As per staff, these items were stored in the oven to keep warm at about an hour ago. Corrective Action(s): **Issue corrected at the time of inspection** The tofu and glass noodles were returned to the functioning walk-in cooler. All potentially hazardous food must be kept at 4.0C or below or hot at over 60.0C. When food stays in the danger zone (temperature between 4.0C - 60.0C) for too long, bacteria may start to grow and causes guests to experience foodborne illnesses if these food are consumed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel in the handwash station by the walk-in freezer. Missing liquid soap by the handwash station by the back door. As per staff, they do not use the handwash station by the back door. Corrective Action(s): **Issues corrected at the time of inspection** Paper towel and liquid soap were placed in the handwash stations that were missing these items. A facility is permitted to operate based on the number of handwash stations initially approved for the current floor plan. Staff cannot block off certain handwash station and designate it as not for use as they were designed to be in place based on the layout of the facility. All approved handwash stations must always have hot and cold running water, liquid soap and paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1. A container of raw pork was stored above cooked chicken wings in the walk-in cooler. 2. A light fixture in one of the dry storage rooms were missing light shield. 3. > 200 PPM chlorine residual was detected in the sanitizer spray bottle in the kitchen area. Corrective Action(s): 1. **Issue corrected at the time of inspection** Staff moved the container of raw pork to a lower shelf, below the cooked chicken wings. Manager must remind all staff to practice proper storage hierachy for food. 2. Replace the missing light shield or purchase protective light bulb sleeves for the fixture missing the shield. This will prevent a physical contaminant to food if the light bulbs were to ever burst or damaged. 3. **Issue corrected at the time of inspection** Instructed staff the correct amount of bleach required to make a bleach sanitizer mixture for 100 - 200 PPM chlorine residual. After the mixture was remade, 200 PPM chlorine residual was detected in that spray bottle. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 10+ mouse droppings noted in the dry storage areas below the shelf storing alcohol and pop and on the shelves holding large black and yellow tote bins. Corrective Action(s): Sweep, clean and sanitize all areas noted with mouse droppings. Continue to work with your pest control company to monitor and mitigate pest issues. Date to be corrected by: Today Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was noted slightly opened and the screen door was broken at the door knob area resulting in a pretty large hole where pests may enter into the facility. Corrective Action(s): Keep the back door close until the screen door is repair. Repair the screen door if the back door is to remain open. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food soil noted on top of the magnetic knife holder (unit closest to the walk-in freezer). Black buildup and food soil noted in the cooler beside the walk-in cooler and in the malfunctioning 3-door drawer cooler unit by the back door. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition as per your Sanitation Plan after completing the deep cleaning for these noted areas. Date to be corrected by: January 25, 2024 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The 3-door drawer cooler unit by the back door was noted with an internal temperature of 9.6C. 2. < 10 PPM chlorine residual was detected from the low temperature dish machine. As per staff, the machine just ran out of sanitizer. Corrective Action(s): 1. All food was removed from this cooler unit. Service the cooler so that it is able to maintain at 4.0C or below prior to returning any food into this unit for storage. 2. **Issue corrected at the time of inspection** Manager refilled the sanitizer at the dish machine and 100 PPM chlorine residual was detected after the machine was refilled. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Leaking noted from the ceiling in the server area. Corrective Action(s): Repair leak. Date to be corrected by: January 30, 2024 Violation Score: 1

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

Comments

Routine inspection conducted today: All refrigeration units at the prep area (except for the one noted in the violation above) were able to hold food at 4.0C or below. All freezer units were able to hold food at -18.0C or below. Facility offers buffet. Serving utensils available for each dishes at the buffet line. Ample single-use dishes/ plates/ bowls available for customers wanting additional servings. As per Manager, food is brought out onto the buffet line at 11:30 AM and at around 2 PM all food on the buffet lines are discarded. The sanitary condition of the fume hood, deep fryers and interior of the ice machine were satisfactory. Utensils and food contact items were in good condition and sanitary. In-use rice paddles were stored in ice water baths. Proper dispensers were available for bulk food containers and stored in a manner where the handles do not come into contact with food. Sanitizer spray bottle at the front of house and sanitizer containers for in-use wiping cloths were noted with 200 PPM chlorine residual. Valid FOODSAFE level 1 certificate was available for staff who was onsite at the time of inspection.