INSPECTION REPORT Health Protection LKIM-BAEPRU

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE March 19, 2019	TIME SPENT 3 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE March 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Two inserts of cooked fish resting on top of lid of pot on grill, one on top of the other (lids). Lower fish at temperatures of 27-35 degrees Celsius, Upper fish temperatures at 8-14 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to cooler unit. 2) Cooked meat dish found on counter tops during lunch rush. Temperatures of 14 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to cooler unit. 3) Insert cooler (Bibimbap cooler) at temperatures of 9 degrees Celsius. CORRECTED DURING INSPECTION - Cooler temperatures reduced during inspection. 4) Yukhoe food item sold only at diner time. This food item is raw beef chopped fine and stored in buffet cooler unit. Buffet cooler unit currently does not reach 4 degrees Celsius (14 degrees Celsius) and all items in this unit are time tracked and disposed of afterwards. This food item was not approved to be stored in this cooler unit during meeting between owners and Fraser Health (when original time tracking constraints were established). Raw meat cooler is not ideal storage space as these food items are not ready to eat food items. Discussed with Owner. This item to be removed from menu. Corrective Action(s): 1) DO NOT hot hold fish in inserts on top of pots on grill as this does not maintain temperatures of 60 degrees Celsius. Fish should be placed on grill unit, in hot holding unit or in cooler units. 2) DO NOT leave cooked foods on counter tops for indefinite periods of time. 3) Ensure cooler unit reaches temperatures of less than or equal to 4 degrees Celsius. .. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom lacking paper towels. Handsoap at back door has been watered down. . Corrective Action(s): Ensure all handsinks are adequately supplied Ensure staff are not watering down soap. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat observed to be stored in walk in cooler above ready to eat food items. Items are for dinner. 2) Pineapples stored in staff area. Medicine stored on upper shelf of food preparation area. . Corrective Action(s): 1) Ensure all raw meat items are stored below ready to eat food items. 2) Ensure personal items are kept separate from food and food production areas. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Raw pork thawing in cold water at 14 degrees Celsius. . Corrective Action(s): Ensure cold water is being used for thawing purposes. Use 4 degrees Celsius or less. . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the following items: - Vegetable slicers/mandolins - Green produce slicer - Exhaust canopy - Organize storage area as best as possible. - Shelving unit where rice, sugar and onions are stored requires cleaning. - Clean beverage dispensing units (spouts) . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Shatterguard in kitchen area is breaking. Replace as soon as possible before it falls in restaurant. Back screen door has large hole. Repair immediately as warmer weather is approaching. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Improvements have been made in over sanitation; all surfaces were extremely clean!! - EXCELLENT WORK! - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine (60 degrees Celsius) at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - staff observed to wash hands immediately after returning from outside break - EXCELLENT WORK!! - All containers used to store lids/utensils/etc. in good sanitary condition; all knife racks and knives stored on racks in good sanitary condition - EXCELLENT WORK - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.