INSPECTION REPORT Health Protection DWAG-BLRSQF

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE February 13, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas needs to be cleaned: 1. The exhaust canopy panel 2. Under the cook line. Corrective Action(s): Clean the aforementioned area. Operator stated they will be cleaned by professional on Feb 22, 2020. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Leaking cold water faucet at the kitchen area preparation sink. This is a repeated violation. Corrective Action(s): Service / fix the leaking cold water faucet at the aforementioned sink. Correct by: Feb 25, 2020. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # DWAG-BLPTTU of Feb-11-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed on mixer arm of the dough mixer. Correction: Clean and sanitize the dough mixer immediately. Educate the staff on proper cleaning and sanitizing procedures. Correct by: today.

Comments

Follow-up inspection: - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in buckets. - Cold potentially hazardous food stored inside the prep cooler. - Cooked rice stored at above 60C. New rice cooker purchased by the operator. - Raw meat thawing inside the walk-in cooler. - Dough mixer had been cleaned and sanitized. - Temperature records maintained and available for review.