INSPECTION REPORT Health Protection KLAI-CPPTMX

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Young Jang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 21 small stainless steel containers of rice noted with an internal temperature of around 54.1C - 55.4C - These containers were being hot held within a rice cooker. Corrective Action(s): **Issue corrected at the time of inspection** 21 containers of rice were discarded at the time of inspection. Note: This is a repeat violation and must not occur again. Operator is given the option to either purchase a new rice cooker and ensure that it can maintain at a temperature hot enough to keep the individual rice containers at 60C or above at all time. Alternatively, they must keep the cooked rice in the rice cooker and maintain at 60C or above and only dispensed when ordered. Any future violations will result in increase enforcement actions. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Noted an improper dispenser (bowl), with no handle, being stored within and used for dispensing bulk sugar in the main cooking area. Corrective Action(s): Remove the bowl and use a dispenser with a handle. Store in a manner where the handle will not come in contact with the food. Date to be corrected by: Today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings (several) noted in the cabinetry unit below the main cooking area handwash sink. As per staff, a pest control company comes twice a month. Corrective Action(s): Clean, sweep and sanitize the area noted with the mouse droppings. Alert your pest control company to let them know that activity was noted in this area. Maintain the cleanliness of the facility and continue to monitor for droppings (clean and sanitize everytime droppings are noted). Continue to work with the pest control company to assist with the pest issue. Date to be corrected by: Cleaning is to be done today. Ongoing, working with pest control company. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. Great job on making sure the cold inserts are not overfilled and cold potentially hazardous food were not left out at room temperature for too long. In general, most food stored protected, only noted one container of squid/ seafood stored with no protection in the walk-in cooler. Thawing of frozen food noted done appropriately in an upright cooler. All freezer units were at -18C or below. General storage hierarchy good. Hot hold unit holding sauce was noted above 60C. 200 PPM chlorine residual detected in a sanitizer container that was set-up in the cooking area. For the high temperature dish machine, 76.3C noted at the plate level during the rinse cycle. Overall sanitation acceptable.