INSPECTION REPORT Health Protection JCHW-C93QXY

PREMISES NAME Chui Hong Korean Chinese Restaurant		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS 105/106 - 15976 108th Ave Surrey, BC V4N 5V6		INSPECTION DATE November 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE 6 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Foods were stacked on top of one another. 2) Raw shrimp were stored above ready-to-eat foods. 3) Bleach sanitizer was too strong - resulted in partial bleaching of test strips. 4) Container of mushrooms was stored under the utility sink. Corrective Action(s): 1) Foods must be stored in a manner which prevents potential contamination. If foods are stacked directly on top of one another, there must be a physical barrier between the foods (lid, plastic wrap, etc). 2) Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. 3) Bleach in excess of 400ppm may be toxic for human health. Ensure bleach is maintained between 100ppm to 200ppm. Bleach was diluted to 200ppm at the time of inspection. To prepare bleach at 100ppm to 200ppm, add 0.5 to 1 teaspoon bleach per litre of water. 4) Ensure foods are stored in a manner which prevent potential contamination. Lid was placed over the mushrooms at the time of inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen cooler door seals required additional cleaning. Corrective Action(s): Ensure door seals are cleaned on a regular basis and facility is maintained in a clean and sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles were unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify their contents in order to prevent misuse of mixing of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Kitchen prep cooler was at 2C (top and bottom). -Kitchen double door and triple door under counter coolers were at 4C. -Kitchen upright cooler was at 4C. -Kitchen upright freezer was at -18C. -Service area prep cooler was at 4C (top and bottom). -Service area upright cooler was at 4C. -Customer area kimchi cooler was at 1C. -Customer area chest freezer was at -16C. -Hot holding was greater than 60C. -Chicken cooked to greater than 74C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Dough equipment cleaned throughout the day and thoroughly cleaned and sanitized at the end of the night. -Equipment was found to be clean and sanitary. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until November 03, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.