INSPECTION REPORT Health Protection LKIM-AP7RAZ

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE July 12, 2017	TIME SPENT 4 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE July 21, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 90

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Cooler (back door prep cooler) temperatures 10-14 degrees. Eggs stored in cooler. CORRECTED DURING INSPECTION - raw eggs moved to walk in cooler 2) Cold buffet table not holding food items at 4 degrees Celsius. Temperatures of 13-15 degrees Celsius observed for potentially hazardous food items - CORRECTED DURING INSPECTION - potentially hazardous food items at buffet table discarded during inspection as temperatures exceeded 4 degrees Celsius for more than 4 hours. 3) Cooked beef found in walk in cooler at internally probed temperatures of 6.3 degrees Celsius. Food item was made three days ago according to chef - CORRECTED DURING INSPECTION - Items discarded . Corrective Action(s): All food items must be stored at temperatures of less than or equal to 4 degrees Celsius. DO NOT continue to use coolers that do not maintain ambient air temperatures of less than or equal to 4 degrees Celsius. . Ensure proper cooling occurs in walk in cooler. Foods must be cooled from 60 - 20 degrees Celsius in 2 hours and 20 - 4 degrees Celsius in 4 hours. Ensure food items are not stacked and lids are left open slightly to enable steam to escape and cold air to penetrate inside container. . Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Three containers of potentially hazardous food items in buffet table were at temperatures of less than 60 degrees Celsius. Internally probed temperatures of 51-54 degrees Celsius observed. CORRECTED DURING INSPECTION - items removed and re-heated (buffet table just opened for service) . Corrective Action(s): Ensure buffet table and food items are at temperatures greater than 60 degrees Celsius prior to placing food items in hot holding unit for lunch or dinner service. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Mandolins put away dirty and stored in container that was not clean - CORRECTED DURING INSPECTION - items cleaned and sanitized 2) Lids for containers stored in large laundry tub. Rodent droppings found at bottom. - CORRECTED DURING INSPECTION - items removed from dry storage and cleaned and sanitized 3) Sanitizer solution not in use. Test strips indicating that although sanitizer is available it was not recently used. Staff observed to make additional sanitizer buckets as soon as Health Inspectors entered premises. Staff observed to use water to "clean" counters . Corrective Action(s): Ensure items are stored in sanitary condition. Ensure sanitizer solution is used . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: All hand sinks but one have paper towels on side and not inside paper towel dispensers. . Corrective Action(s): Paper towels need to be in each paper towel dispenser unit. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: During two hour inspection no staff member was observed to wash hands. 2 soap dispensers required multiple pumps before any soap was dispensed indicating lack of use at these handsinks. Lack of paper towels in all trash bins but washroom trash bin indicating lack of handwashing at other handsinks. . Corrective Action(s): Review proper handwashing procedures with staff. . Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw eggs stored above ready to eat food items. 2) Raw vegetables stored in employee closed with coats and shoes 3) Two cell phones found in kitchen area. . Corrective Action(s): 1) Move raw eggs to under ready to eat food items 2) Remove food from employee closet or relocate all coats and shoes. Food and personal items do not mix 3) Remove personal cell phones from shelves in kitchen area. Store on person or out of kitchen. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of raw meat found to be thawing in water at temperatures of greater than 4 degrees Celsius (12 degrees Celsius observed). Internal temperature of meat at 10 degrees Celsius - CORRECTED DURING INSPECTION - items moved to walk in cooler. . Corrective Action(s): DO NOT thaw items in hot or warm water. All frozen items are to be thawed at temperatures of less than 4 degrees Celsius. . Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Multiple Violations 1) Ants found at back door 2) Fruit flies found throughout. Concentration in bar area 3) Rodents found throughout facility - 8 Mice found in 4 traps (5 in kitchen and 3 in party room) 4) Facility is missing traps throughout kitchen area. Traps #T1, #T2, #T4, #T5, #T10 all missing . Corrective Action(s): 1) Trap for ants 2) Trap for fruit flies 3) Increase frequency of pest inspections to 2 times monthly. Some of the mice were "fresh" some were so decayed that they were wet and had maggots crawling on top. Traps are to be checked at least weekly to monitor pest infestation. Ensure Pest Control technician is checking traps each visit. Lack of droppings throughout indicates facility is routinely cleaning. Continue to clean thoroughly to maintain good general floor and shelf sanitation. Follow recommendations on Pest Technician's reports.. 4) Replace all missing traps in kitchen area . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Back door is not tightly fitting. Gap exists between floor and door sweep. 2) Clutter exists in electrical room - Clean and organize electrical room . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the following areas: - Light switches - Cooler seals - Floor under prep coolers - Inside Ice Machine - Rodent droppings found inside electrical closet - Clean and sanitize area with Bleach solution (1 table spoon bleach for 1 gallon water) . Corrective Action(s): . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 coolers are not adequately maintaining food at temperatures of less than or equal to 4 degrees Celsius: 1) Buffet table cooler and 2) under counter prep cooler next to back door. . Corrective Action(s): Potentially hazardous food items stored in both coolers during time of inspection. Repair coolers such that internal temperatures of food items is at 4 degrees Celsius or less. . Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Corrective Action(s): Ensure one person has FOODSAFE training at all times. . Violation Score: 1

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

Comments

COMMENTS - Pest control program in place - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish - Proper re-heating methods observed for previously cooked food items NOTE: Provide Health Inspector with most recent pest records since last inspection in March 2017. lisa.kirkham@fraserhealth.ca or fax 604-930-5415 ATTN: Lisa CORRECTION ORDER ISSUED: Violation of Food Premises Regulation section 14 and 16. Potentially hazardous Food items must be stored in coolers at 4 degrees Celsius or less. To facilitate this ensure coolers are operating at 4 degrees Celsius, all coolers are turned on prior to placing warm food inside cooler units and ensure potentially hazardous food items are already at temperatures of 4 degrees Celsius prior to placing units in buffet table. Facility had discussed the possibility of holding food items in buffet table at room temperature for 4 hour intervals. Health inspector provided contact information to provide updated Food Safety plan. No Food Safety plan was proposed to Health Department for review. FACILITY IS CURRENTLY NOT APPROVED FOR TIME TRACKING OF POTENTIALLY HAZARDOUS FOOD ITEMS AT TEMPERATURES GREATER THAN 4 AND LESS THAN 60 DEGREES CELSIUS. Current time tracking sheets found at facility ARE NOT adequate. No dates on time sheets, only three sheets found, sheets are incomplete (only one time recorded, lack of discarded food items recorded). CONTACT HEALTH INSPECTOR LISA KIRKHAM 604-897-7889 lisa.kirkham@fraserhealth.ca for further discussion. WITHOUT HEALTH APPROVAL FACILITY CAN NOT SIMPLY IMPOSE CHANGES TO STORAGE OF FOOD ITEMS AT ROOM TEMPERATURE. Black Beans, Radish Leaf Dish, Bean Sprouts, Tofu, Udong Salad, potato Salad, Spinach, Kale with Tofu at buffet table at temperatures greater than 4 degrees for time of greater than 4 hours. Items measured to be at temperatures of 13-15 degrees Celsius internally probed. Items discarded during inspection