INSPECTION REPORT Health Protection AHEN-AVR2HV

PREMISES NAME Lee Gar Nei K-Food		Tel: (604) 618-3922 Fax:
PREMISES ADDRESS 128 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE February 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat (pork) was above 4 degrees C (between 9.9 and 10.3 degrees C internally) in the small cooler that was near 10 degrees C and it was mentioned that this meat was placed in the cooler since yesterday (more than 2 hours ago). Corrective Action(s): Above-noted cold potentially hazardous food stored above 4 degrees C was discarded and adulterated with bleach to prevent further use at the time of inspection by staff upon verbal direction by the district Environmental Health Officer of Fraser Health. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Four bottles of bleach contained an excessive amount of chlorine sanitizer as the chlorine test strips were blanking out. *Repeat violation* Corrective Action(s): Ensure 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) is always available in the sanitizer bottles and it is changed frequently (e.g. every 4 days) to maintain it at 100 ppm chlorine sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Kimchi is made on-site for restaurant use only according to staff and a food safety plan for it is required. Corrective Action(s): Provide a food safety plan for the kimchi to the district EHO for review and health approval within 1 month. Ensure the kimchi is fermented inside the cooler upon mixing it until your food safety plan (for room temperature fermentation) receives health approval in writing from the district EHO. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling tiles in the kitchen are accumulating black buildup of food debris and require either cleaning or replacement. Corrective Action(s): Clean or replace the ceiling tiles in the kitchen; Correct within 6 months. If replacing them in the kitchen/food prep./storage areas, replace them with non-porous, easy to clean, smooth, durable, and non-toxic materials. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep. cooler with the pork stored inside it was near 10 degrees C at the time of inspection. The temperature log was not up-to-date. Corrective Action(s): Do not store food inside the prep. cooler until it is maintained at or below 4 degrees C; Effective immediately. Contact the district EHO for a follow up inspection next week upon adjusting/repairing/replacing the cooler so that it maintains a temperature at or below 4 degrees C. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Other coolers were at or below 4 degrees C. Freezers were at or below -18 degrees C. Hot-held rice and food was at or above 60 degrees C. Cooling temperatures were reviewed: Food must cool from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours and be reheated to at least 74 degrees C before serving it. Dishwasher final rinse chlorine residual was at least 50 ppm (actually 100 ppm) at the plate. No signs of recent pest activity were observed at the time of inspection.