INSPECTION REPORT Health Protection DSOG-BMNSSL

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE March 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seonghee Kwon		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Sliced cabbage stored in metal bin directly on the floor. Corrective Action(s): Cover the bin with lids. Store all foods on shelving units or on prep table at min 15cm off the floor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris, grease, and dirt in the following areas: - on shelving units inside the walk in cooler - inside the prep cooler - inside the undercounter cooler - in the dry storage area - around the wok/fryer area - pooling of water observed near the handwashing station Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Violation Score: 9

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 hot/cold running water, soap, and paper towels. - Surface sanitizer available at 100ppm chlorine bleach concentration. - High temperature dishwasher achieved 78C at the plate's level during the final rinse cycle. - 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 every 2 months. The latest pest control report (Jan 2020) shows professional management system/controls. - 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. Note: You must not do any food preparation in the designated mop sink area. This is for grey water only.