INSPECTION REPORT Health Protection KLAI-D27TE7

PREMISES NAME Agoongyi Korean Restaurant		Tel: (604) 427-2288 Fax:
PREMISES ADDRESS 19555 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE February 6, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gunoh Kim		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Flats of raw eggs were observed stored on a shelf above bean sprouts and lettuce in the walk-in cooler. Corrective Action(s): Move the raw eggs to a lower shelf or away from produce. Store all food in the proper storage hierarchy with raw meat and raw eggs at the bottle shelf or away from cooked food or produce. Date to be corrected by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris noted on the floor below the cookline. Corrective Action(s): Clean and sanitize the floor below the cookline. Date to be corrected by: February 8, 2024 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The operator is not onsite at the time of inspection, no other employee who was working at the time of inspection has a valid FOODSAFE level 1 certificate. Corrective Action(s): One of the employees who is onsite during today's inspection must successfully complete FOODSAFE level 1 or equivalent. Operator must ensure that during his absence, at least one other staff onsite must have FOODSAFE level 1 or equivalent at all time. Date to be corrected by: March 6, 2024 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Rice and hot food were being held over 60.0C in the hot hold unit. Chlorine sanitizer container and spray bottles were prepared (2 bottles). Container was noted with 200 PPM chlorine residual and spray bottles were noted with 100 PPM chlorine residual. High temperature dish machine was able to reach 71.0C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection. Improved sanitation noted at the facility - keep up the good work.