INSPECTION REPORT Health Protection DSOG-B8GV5R

PREMISES NAME Doni Korean Restaurant		Tel: (604) 581-8808 Fax:
PREMISES ADDRESS 24 - 10592 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE January 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gyung Suk Choi		NEXT INSPECTION DATE January 17, 2019
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 = 28

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Cooked meat being cooled at room temperature at 20C at the time of the inspection. Corrective Action(s): - All cooked food items must be rapidly cooled from 60-20C within 2hours and 20-4C within 4hours. Store the cooked meat inside the cooler at 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Build up of dirt and dust on fans being used to cool food. 2) 0ppm chlorine sanitizer dispensed from the dishwasher. Corrective Action(s): 1) Clean the fans. 2) Fix the dishwasher and ensure that the low temperature dishwasher dispenses min 50ppm chlorine sanitizer at 24C. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored uncovered: - inside the prep cooler - Inside the freezers Corrective Action(s): Cover all food items in the areas noted above. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for coolers, freezers, and hot holding units. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hot holding units. This will be verified during the next routine inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, dirt, and food debris in the following areas: - Inside the upright cooler - Doors of the upright cooler - Floors underneath the dishwasher, two compartment sink, around the grill area, prep tables - Inside the prep cooler (front/back) Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule and deep cleaning. Correct by: Today and ongoing. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher dispensed 0ppm chlorine sanitizer. Corrective Action(s): Repair the dishwasher. Low temperature dishwasher must dispense min 50ppm chlorine sanitizer at 24C at the plate's level. Correct by: Today. Violation Score: 3

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

Comments

- General sanitation needs improvement. Ensure to implement a regular cleaning schedule in the main kitchen, particularly in hard to reach areas (ie behind coolers, underneath the sinks). - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in spray bottles at 100ppm chlorine concentration (front/back). - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. The operator implements own pest control management system. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C. - All freezers: < or = -18C - All hotholding units (rice warmers, soup) > or = 60C - All refrigeration units equipped with working thermometers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B8GV5R
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: 0.15 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