INSPECTION REPORT Health Protection DSOG-B4GULZ

PREMISES NAME Bon Ga Korean Restaurant		Tel: (604) 589-8400 Fax:
PREMISES ADDRESS 10356 Whalley Blvd Surrey, BC V3T 4H4		INSPECTION DATE September 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Minhwae Kim		NEXT INSPECTION DATE September 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large pots of soup stored inside the walk in cooler. Corrective Action(s): You must transfer large pot of soup into smaller containers to facilitate in the cooling process or use a ice wand. Hot food items must be cooled from 60-20C in 2hrs and 20-4C in 4hrs. This is a repeat violation and failure to comply with this order will lead to stricter enforcement. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Equipment and other food contact surfaces were not being sanitized. The low temperature dishwasher was not dispensing adequate amount of sanitizer. Corrective Action(s): Fix the dishwasher and ensure that it dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level to properly sanitize food contact surfaces. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and debris in the following areas: - floors of the kitchen prep area - pooling of water underneath the dishwasher - floors of the dry storage area Corrective Action(s): Clean the areas noted above. Ensure to implement a regular cleaning schedule in the main kitchen. Correct by: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Upright cooler near the back two compartment sink measured at 12C at the time of the inspection. Significant build up of ice inside the cooler. Most food items stored inside were whole vegetables. 2) The low temperature dishwasher dispensed 0ppm chlorine sanitizer at the time of the inspection. Corrective Action(s): 1) Fix the cooler. This cooler must maintain temperature < or = 4C at all times. 2) Call a technician for proper assessment. Fix the temperature and ensure that this dishwasher dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level during the final rinse cycle. Correct by: Immediately. Violation Score: 9

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

Comments

- General sanitation is satisfactory. See violation section. - All handwashing stations (front, back) supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in spray bottles at 100ppm chlorine solution. Ensure to label all sanitizer bottles as "sanitizer" or 'bleach solution". - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. The operator implements own pest management system. - FOODSAFE certified operator. The FOODSAFE certificate of another staff is expired. This staff MUST retake FOODSAFE course and obtain a valid certificate. Temperature Control: - All other coolers (walk in, prep cooler in the back, prep cooler in the front, two beverage): < or = 4C - All freezers (walk in, two chest freezers): < or = -18C Closure order issued at the time of the inspection due to codes 302 and 308. Call the health inspector once these deficiencies are fixed for reopening.