Report No. DWAG-BLT28H

INSPECTION REPORT
Health Protection
DWAG-BLT28H

PREMISES NAME
Delicious Korean Chicken

Tel: (604) 514-3700
Fax:

PREMISES ADDRESS
110 - 19475 Fraser Hwy
Surrey, BC V3S 6K7

INSPECTION DATE
February 14, 2020

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Michael Seo

NEXT INSPECTION DATE
1 Month

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections, Issue Correction Order

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Three bowls of cooked rice stored at room temperature. Internal food temperature measured 18C. Staff stated the rice was left at room temperature last night.
Corrective Action(s): All three bowls of rice were discarded. Cooked rice is a potentially hazardous food that must be stored at 4C or less or 60C or above.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): One cutting board stored on the floor in the crack beside the sandwich cooler. This is not a sanitary location for cutting board.
Corrective Action(s): Clean and sanitize the aforementioned cutting board. Do not stored any food equipment on the floor.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizing spray bottle measured with less than 50 ppm bleach sanitizer.
2. High temperature dishwasher registered 54C at the plate. Staff stated the hot water booster was turned off yesterday.
Corrective Action(s): 1. Operator prepared 200 ppm bleach sanitizer in the spray bottle. Operator must educate the staff on how to properly prepare food sanitizer.
2. Staff turned on the hot water booster and 74C was measured at the plate level from the high temperature dishwasher. Do NOT turn off the hot water booster. Clean and sanitize all the utensils sanitized by the dishwasher today.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hot water line switch was turned off at the staff washroom hand washing station.
Corrective Action(s): Hand washing station must be provided with hot/cold running water, liquid soap and single use paper towel at all times. If the sink faucet leaks, service / fix the water faucet. Operator turned on the hot water line switch.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Pieces of wood tile were stored in a box near the glass-door cooler at the back kitchen.
Corrective Action(s): Remove all pieces of wood from the premise. Correct by: today.
Violation Score: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator did not have a valid FOODSAFE Level 1 certificate. This a repeated violation.
Corrective Action(s): Operator must retake and successfully pass FOODSAFE Level 1 or equivalent course. Public Health Correction Order Issued. Correct by: March 20, 2020.
Violation Score: 1

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

Comments

Routine inspection:
- Coolers (under the counter, prep, stand-up, beverage, beer) maintained at 4C or less.
- Chest freezers maintained at -18C or less.
- Other hand washing stations provided with hot/cold running water, liquid soap and single use paper towel.
- Exhaust canopy panel maintained in a sanitary condition.
- Ice machine and scoop maintained in sanitary condition.
- Dry food product stored off the ground.
- General sanitation satisfactory.
- No pest activities observed at the time of inspection.

*Maintain temperature records on a daily basis for all coolers and freezers on site.*