INSPECTION REPORT Health Protection JCHW-CELS72

PREMISES NAME Chui Hong Korean Chinese Restaurant		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS 105/106 - 15976 108th Ave Surrey, BC V4N 5V6		INSPECTION DATE May 20, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE May 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 39

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3-door under counter cooler in the kitchen was at 9C. Corrective Action(s): Potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Insert of raw meat and container of sauce was moved into a cooler at 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was unable to reach a final rinse temperature of 71C on the dish surface. Both cycles were at 62C. Rinse tank temperature was at 72C. Corrective Action(s): Service the dishwasher to ensure it can reach a final rinse temperature of 71C on the dish surface on consecutive cycles. Technician was contacted at the time of inspection to service dishwasher. Thermostat control was replaced but dishwasher was only able to reach 73C/67C on consecutive cycles. Technician working to replace power supply at the time of inspection. Once dishwasher is able to reach a final rinse temperature of 71C on the dish surface on consecutive cycles, all dishware and utensils must be rewashed and sanitized. Facility is currently only offering take-out service until the dishwasher is repaired. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food was double stacked on top of one another without a physical barrier between the foods. 2) Scoop was stored with the handle in direct contact with the ingredients. Corrective Action(s): 1) Foods which are double stacked must have a physical separation between the containers (lid, plastic wrap, etc). 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler door seals had large amounts of food debris build-up. Corrective Action(s): Ensure all equipment is cleaned on a nightly basis and all equipment is maintained in a sanitary condition at all times. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher was unable to provide a final rinse temperature of 71C on the dish surface on consecutive cycles. 2) 3-door prep cooler was at 9C. Corrective Action(s): 1) Service dishwasher to ensure it can provide a final rinse temperature of 71C on the dish surface on consecutive cycles to allow for proper sanitizing of equipment and utensils. Technician was on-site at the time of inspection servicing the dishwasher. 2) Service cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. Containers were labelled at the time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Staff on-site did not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one staff must have FOODSAFE Level 1 or equivalent training. Either additional staff must be trained, or one of the operators with valid FOODSAFE Level 1 training must be present at all times. Operator with valid FOODSAFE Level 1 training arrived at the time of inspection. Violation Score: 1

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

Comments

-Kitchen prep cooler was at 4C (top and bottom) -Kitchen upright cooler was at 4C. -Kitchen under counter two and three door (far end) coolers were at 4C. -Kitchen upright freezer was at -18C. -Service area prep cooler was at 3C (top) and 4C (bottom). -Service area upright cooler was at 4C. -Service area appetizer cooler was at 1C and 3C. -Service area upright freezer was at -21C. -Service area chest freezer was at -16C. -Hot holding was greater than 60C. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles were at 200ppm. -Ice machine was found to be clean and sanitary. -Raw meats were found stored separately from ready-to-eat foods. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.