INSPECTION REPORT Health Protection LKIM-AWTMBQ

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE March 13, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE March 14, 2018
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] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four plates of rice covered in plastic wrap were found on shelves at room temperature (internal temperature found to be at 17.2 -17.4 degrees Celsius and ambient air temperature found to be 17 degrees Celsius). Rice was leftover from previous night. . Deep fried meat and fries were covered in plastic wrap on counter at room temperature (internal temperature found to be at 17 degrees Celsius and ambient air temperature found to be at 17 degrees Celsius). Meat and fries were leftover from previous night . Staff claimed all food was garbage but that garbage was overflowing and could not be thrown away. CORRECTED DURING INSPECTION - items discarded during inspection. . Corrective Action(s): DO NOT leave ANY food out over night to cool or as storage on counter: FOOD is to be stored in the COOLER and GARBAGE is to be stored in the GARBAGE. If the garbage is full TAKE IT OUT BACK AND EMPTY IT!! . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Previously cooked crab stored in raw meat boxes in freezer unit. . Corrective Action(s): When cooking items ensure they are stored in clean, reusable containers. NOT cardboard boxes that have been previously used to store raw meat and CAN NOT be cleaned and sanitized after storing raw meat. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Live CAT found on premises in roof of facility. Cat fur observed on curtain leading to upper shelves of wooden shelving unit. Fur observed on top of wooden shelving unit including on top of rice cooker and box of pots and pans. Cat observed in large hole in corner of drop down ceiling and appears to have gained access to facility and is living in ceiling area. . Corrective Action(s): Contact a reputable ANIMAL CONTROL company and have cat removed from facility IMMEDIATELY! Clean and sanitize all counters prior to food preparation. Search exterior of property for access points and seal any holes into ceiling. Seal interior hole above shelving unit. . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Large quantity of previous night's dishes left in unclean condition in dish washing area for cleaning today. . Corrective Action(s): DO NOT leave large amounts of customer's dirty plates and utensils out overnight. Facility has had MAJOR rodent infestations in the past and now has a wild cat in facility. Any dirty dishes with food debris left out over night will only contribute to infestations in the future. Clean dishes prior to closing facility for the night. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on: - Shelves where cat fur was found - Shelves in dry storage area (including spilled rice) - Counters and shelves throughout where food debris has accumulated - Exhaust canopies are overdue for cleaning (January 2018) - Walk in cooler fans . Corrective Action(s): . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Raw meat stored away from Ready to Eat food items - Cooler handles and seals in good sanitary condition Facility is time recording all potentially hazardous food items stored in buffet table and discarding those items after 4 hours. Facility is keeping all records at facility for auditing purposes.. EXCELLENT WORK - Continue to time record as instructed (all potentially hazardous food items recorded once food item is made and discarded after 4 hours for each day; the date is recorded on each record sheet as well as each food item). This is exactly what was discussed with owners, operators and management. Please continue to follow this procedure or facility will not be permitted to use this method of food storage in the future. ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. ****Health Inspector to return on Friday March 16 to ensure wild cat has been removed and hole has been sealed. Provide Health inspector with copy of Animal control invoice. Have invoices available for inspection for fish found in Styrofoam containers in walk in freezer as well.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AWTMBQ
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