INSPECTION REPORT Health Protection DSOG-BGDUBL

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE September 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seonghee Kwon		NEXT INSPECTION DATE September 27, 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 = 25

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Build up of mildew inside the smaller prep line cooler. Corrective Action(s): Adequately wash and sanitize the inside the prep line cooler prior to storing food. Correct by: Today Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Utensils, plates, and other food contact surfaces not adequately sanitized due to improperly working high temperature dishwasher. The main method of sanitizing is via high temperature water. Corrective Action(s): Once the high temperature dishwasher is serviced, rewash and re-sanitize all utensils, plates, and other food contact surfaces prior to use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Large bin of chopped vegetables stored directly on the floor. - Multiple food items stored uncovered inside the walk in cooler. Corrective Action(s): - Move the bin on prep table or at min 15cm off the floor. - Cover all food items with plastic wraps or properly fitting lids. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease, dirt, and food debris in the following areas: - on floors throughout the kitchen. Pooling of water observed in multiple areas. - on shelving racks inside the walk in cooler - underneath the dishwasher and two compartment sink - spills observed in the dry storage area - cardboard being used to collect water/grease near the burner/wok station - underneath the sinks (including the designated handwash sinks and mop sink) Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule especially in hard to reach areas (ie behind coolers, underneath the dishwasher). Correct by: Today and ongoing. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature dishwasher achieved 63C at the plate's level during the final rinse cycle after 5 cycles. The temperature gauges on the dishwasher is improperly working. Corrective Action(s): Call the technician for service. The high temperature dishwasher must achieve min 71C at the plate's level during the final rinse cycle to adequately sanitize food contact surfaces. The gauges must be in working order to adequately monitor the temperature during the wash and final rinse cycle. Violation Score: 3

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

Comments

- General sanitation is poor. See violation section above. - All handwash stations supplied with cold/hot running water, soap, and paper towels. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor to facilitate in cleaning. - No signs of pest activity at the time of the inspection. A professional pest control company inspects on a monthly basis. The latest pest control report (August 2019) shows professional management system/controls. - Surface sanitizer must be available at all times at min 100ppm chlorine bleach concentration. This will verified during the follow up inspection. - FOODSAFE trained staff on duty. Temperature control: - All coolers: < or = 4C. - All freezers: < or = -18C - All hotholding units (rice warmer, sauce) > or = 60C. - Daily temperature log available and kept up to date.