INSPECTION REPORT Health Protection AHEN-AENT57

PREMISES NAME Lee Gar Nei K-Food		Tel: (604) 618-3922 Fax:
PREMISES ADDRESS 128 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE October 12, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE October 19, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tofu and salad mix was above 4 degrees C (~7 degrees C) in a cooler that was at 11 degrees C. Corrective Action(s): The lower risk food was transferred into another cooler. Raw vegetables were kept in the cooler. Ensure all potentially hazardous food (e.g. prepped vegetables, tofu, sprouts, meat etc.) is kept at 4 degrees C (40 degrees F) or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sausage was measured below 60 degrees C (between 47-56 degrees C) inside the hot-holding unit. Corrective Action(s): Ensure the sausage is reheated to 74 degrees C and then hot-held at least 60 degrees C. The sausage was placed into the boiling unit to be reheated and then will be placed into the hot-holding unit. The heat setting of the hot-holding unit and water level below the container was also adjusted. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat in a covered container was observed above ready-to-eat food. 2. Packaged non-potentially hazardous food was observed inside the mop sink. 3. Do not place any hot-held food into plastic packaging until you can verify in writing from the supplier that the packaging will not leach into the food. Corrective Action(s): The operator re-arranged food storage areas to prevent cross-contamination. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: An upright glass door cooler was at 11 degrees C and the small cooler near the front servery area was also above 4 degrees C. Corrective Action(s): Adjust, re-service, and/or replace the above noted coolers to ensure they remain at 4 degrees C (40 degrees F) or colder if potentially hazardous food (food high in protein, low acidity, and high moisture) is to be stored in them; Correct within 1 week. Do not store any potentially hazardous food inside these units until they are maintained at 4 degrees C (40 degrees F) or colder; Corrected. Violation Score: 9

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

Comments

The permit to operate was posted in a conspicuous location. Liquid soap, hot and cold running water, and paper towels were available at the handsinks. Other coolers were 4 degrees C (40 degrees F) or colder and were equipped with thermometers. Freezer temperatures were -18 degrees C (0 degrees F) or colder. Rice in the rice cooker was ~82 degrees C (>74 degrees C). 200 ppm chlorine sanitizer was available in the spray bottle. 100 ppm chlorine residual was available after the dishwasher final rinse. The following requires your attention: 1. Obtain a probe thermometer so that the temperature of hot-held food can be monitored and temperature of cooked food can be checked. Correct within 1 week. 2. Bring the food safety plan and sanitation plan back to your restaurant from your home. Correct within 1 week. 3. Continue keeping daily temperature records for all of the refrigeration units. Note: The operator was away from the premises due to personal reasons and will delegate the duty for checking temperatures to the manager in the meanwhile.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AENT57
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment