INSPECTION REPORT Health Protection JCHW-B6NTKD

PREMISES NAME Dae-Ji		Tel: Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE November 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in he hot holding unit was at 54C Corrective Action(s): Hot potentially hazardous foods must be stored a or above 60C to prevent he growth of pathogens and or the formation of toxins. Food was placed into hot holding unit approximately 1 hour ago and was reheated to greater than 74C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer spray bottle in the front area had no detectable chlorine concentration. 2) Equipment was found to have dried food debris after washing. Corrective Action(s): 1) Ensure bleach sanitizer levels are maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was added and sanitizer was tested at 200ppm at the time of inspection. 2) Ensure all equipment is properly cleaned and sanitized at the end of each use or at the end of the night. Items with built on food debris may require pre-soaking. Equipment was soaked for cleaning and sanitizing at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men's washroom did not have any single use paper towels. Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were observed in the back storage rooms. Facility is currently serviced by a professional pest control operator. Corrective Action(s): Clean and sanitize areas affected by rodent droppings and monitor for continued activity. If issues persist, facility may need to increase monitoring by professional pest control services. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required inside the prep cooler and on and under equipment. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest infestation. Violation Score: 9

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

Comments

-Walk-in cooler was at 3C. -Both prep coolers were at 4C. -Chest freezers were at or below -18C. -Ice wand available for cooling gravy. Gravy was probed at 4C in the walk-in cooler. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Kitchen handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored below and separately from ready-to-eat foods. Foods stored off the floor and covered. -FoodSafe level 1 valid until Dec 21, 2020. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B6NTKD
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: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other foods meet the trans fat requirements
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