INSPECTION REPORT Health Protection AJON-BHPTP2

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE November 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE November 21, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needed in the following areas: - Light bulb cover in walk-in cooler. - Ventilation canopy panels. - In between cooking equipment. Corrective Action(s): Clean all areas listed above. To be corrected today. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Back storage shelf (opposite back door) has still not been replaced. Shelf is made of exposed wood. Corrective Action(s): Replace wooden shelf to a smooth, impervious and easy to clean shelf. To be corrected by November 21, 2019. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Owner not present during the inspection. No other staff on duty has certification for FOODSAFE Level 1 or it's equivalent. Head chef informed he has registered for the online course and will be working on completing the course from home. Corrective Action(s): Ensure at least one person onsite has certification of FOODSAFE Level 1 or it's equivalent. Failure to comply will lead to further progressive enforcement, including a Violation Ticket. To be corrected immediately. Violation Score: 1

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

Comments

Follow-up Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. Hand washing stations were accessible. All coolers maintained at 4 degrees Celsius. All freezers maintained below -18 degrees Celsius. High temperature dishwasher, after 3 attempts, sanitizing with 71.2C at dish level after final rinse cycle. Bleach sanitizer in buckets = 200 ppm. No food items stored directly on floor at the time of inspection. Back door closed at the time of inspection. In addition to the violations above, the following requires your attention: Ensure to store wiping cloths in sanitizer solution to prevent bacterial growth on cloth. Before loading dishwasher, run dishwasher multiple times to increase Rinse Cycle temperature to at least 82 degrees Celsius for adequate sanitation. Continue cleaning ventilation canopy panels on a weekly basis. Continue cleaning all hard to reach areas, under and behind equipment and under sinks on a regular basis. Get additional staff to obtain certification for FOODSAFE Level 1 or it's equivalent. When the owner is not in the restaurant, at least one person must hold a FOODSAFE certificate during operation. Record temperatures of all coolers and freezers on a daily basis. This will help to ensure food is kept at a safe temperature, and to monitor how the equipment is functioning. Remind employees to wash their hands before handling food and after using the toilet, touching chemicals, handling garbage, sneezing/coughing and any other possible cause of contamination. Ensure hand sinks are not blocked and have liquid soap, paper towels and hot/cold running water at all times. Remember to transfer any leftover food products from opened packaging to a food grade container for later use.