Report No. ABAN-ANZSRT

INSPECTION REPORT
Health Protection
ABAN-ANZSRT

PREMISES NAME
Doni Korean Restaurant

Tel: (604) 581-8808
Fax:

PREMISES ADDRESS
24 - 10592 King George Blvd
Surrey, BC V3T 2X3

INSPECTION DATE
July 6, 2017

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Gyung Suk Choi

NEXT INSPECTION DATE
July 14, 2017

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	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation:
Multiple trays of food stored in freezers are uncovered.
Corrective Action(s):
Place a food-grade cover on all trays to ensure all food is protected from contamination, especially before double-stacking. Double-stacking is only allowed if there is a food-grade barrier between the trays. To be corrected today.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General sanitation needs improvement. THIS IS AN ONGOING ISSUE FROM PREVIOUS INSPECTIONS.
The following areas need cleaning and sanitizing:
- Underneath cookline (along back wall)
- Floor throughout kitchen
- Floor under sinks
- Doors and handles
- Shelves (dry storage and cold-holding units)
- Hard to reach areas
Corrective Action(s):
Clean and sanitize all the areas listed above.
Review sanitation plan with staff and ensure cleaning and sanitizing is done appropriately for all daily, weekly, monthly and seasonal cleaning.
To be corrected by July 7, 2017.

Violation Score: 9

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation:
Sandles and shoes tucked underneath front prep area.
Corrective Action(s):
Remove sandles and shoes from premises. Ensure any items not required for operation are removed from premises or stored in a designated area - not in food prep area. To be corrected today.
Violation Score: 1

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

Comments

Routine Inspection:
- Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
Coolers maintained at or below 4 degrees Celsius.
Freezers maintained at or below -18 degrees Celsius.
Hot holding maintained above 60 degrees Celsius.
- Proper thawing method (under cold running water) observed at time of inspection - good.
- Chlorine sanitizer (in spray bottle) = 200 ppm.
- Low temperature dishwasher sanitizing with 50 ppm chlorine.
- No evidence of pest activity at the time of inspection.

Ensure thawing is completed in any of the following methods:
- Under cold running water
- In cooler at 4 degrees Celsius
- In microwave

Ensure cooling is completed in the following method:
1. Cool hot foods from 60 degrees Celsius to 20 degrees Celsius within first 2 hours
2. Cool from 20 degrees Celsius to 4 degrees Celsius within next 4 hours