INSPECTION REPORT Health Protection LKIM-BFHMSS

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE August 29, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE September 30, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolins (items used for cutting vegetables) not properly cleaned and put away with food debris on utensil. CORRECTED DURING INSPECTION. items moved to dishwashing area for cleaning. . Corrective Action(s): Ensure staff are checking items thoroughly for cleanliness prior to storing for future use. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of paper towels in staff washroom. CORRECTED DURING INSPECTION . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop placed inside of ice machine. CORRECTED DURING INSPECTION - item placed outside of machine on plastic plate. . Corrective Action(s): Ice scoops and other scoops should not be stored inside food containers. Always store scoops on clean surface outside of food container to prevent handle from coming into contact with food items. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Raw meats thawed in warm water. .. Corrective Action(s): Do not continue this practice. Thawing should occur: - In cooler at temperatures less than or equal to 4 degrees Celsius - In water bath at temperatures less than or equal to 4 degrees Celsius - In microwave . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Facility has fruit fly infestation One live cockroach observed on shelf in dry goods storage unit . Corrective Action(s): Have Pest technician service facility for fruit flies and Cockroaches. Provide Health Inspector with emailed copy of Pest Technician's report for cockroach treatment. It is EXTREMELY important to have facility serviced for cockroaches before infestation becomes too great. . Remove used pop bottles as soon as possible from facility (none observed today) as these contribute to the fruit fly infestation. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Floor - Cooler seals of insert coolers - Replace broken seal of kimchi cooler. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Hair restraints in use - Light covers in place - Cooler handles in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - 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. NOTE: Significant improvements made to the facility in the following places: 1) Organization of bar storage area. This area no longer cluttered 2) Very little food out upon arrival of inspector 3) Time recording, both lunch and dinner, for potentially hazardous food items stored outside of cold or hot holding temperatures still occurring as required for this practice - EXCELLENT! lisa.kirkham@fraserhealth.ca