INSPECTION REPORT Health Protection AHEN-ARBQ5S

PREMISES NAME Tae Yang Gak		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE September 18, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tae Min Ha		NEXT INSPECTION DATE September 20, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Dough was stored directly in a garbage bag, which is of concern as the garbage bag may be contaminated with odour suppressing chemicals and/or pesticides. 2. A cardboard box was being used to cover a food container of sliced vegetables, which is not a suitable material to cover food as it cannot be effectively washed and sanitized. 3. Food was stored in an open metal container in the upright cooler. Corrective Action(s): 1. Dough was discarded by a staff member and they mentioned that they would use saran wrap for the dough in the future. 2. Cardboard box was removed. 3. Food was transferred into a food grade container. . *Ensure food is protected from contamination by storing it in food grade containers/materials. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were observed in the following areas: -Floor near the water tank / dry storage area -Floor near the corner of the chest freezer near the washroom -Floor near the grill area Corrective Action(s): Clean the above noted areas with bleach water to remove the rodent droppings today; Staff began cleaning the areas with bleach water during the inspection. Monitor for signs of recent pest activity and keep up with the pest control measures (pest control program at least on a monthly basis, sealing all entry points, keeping doors closed, regular cleaning, sanitizing all prep. surfaces with 100 ppm bleach water prior to use and between use, and protecting food/food contact surfaces from contamination, and discarding any contaminated food). Violation Score: 3

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

Comments

Handsinks in the kitchen, front service area, and washrooms were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, upright cooler, prep. cooler, and front service area cooler were at or below 4 degrees C / 40 degrees F. Upright freezer and both chest freezers were at or below -18 degrees C / 0 degrees F. Refrigeration units were equipped with thermometers. Hot-held foods were at or above 60 degrees C / 140 degrees F. Rice being cooked was above 74 degrees C /165 degrees F. Dishwasher final rinse temperature was at 72.9 degrees C (71 degrees C or hotter at the plate). 100 ppm chlorine sanitizer was available in the spray bottle. It was discussed that a separate wiping cloth in a container of 100 ppm bleach water or single use wiping cloths should be used when sanitizing prep. surfaces with meat juices. Ice machine was in a clean condition. *Ensure all in-use utensils (spatulas etc.) and their containers are washed, rinsed, sanitized, and air dried at least every 4 hours. A pest control program via Orkin was in place (most recent visit: August 4, 2017 where 1 house mouse was caught in tin cat #8). Operator had FOODSAFE training (certificate dated: September 29, 2004) which will expire on July 29, 2018. Ensure that the operator and at least one staff member in the absence of the operator maintains valid FOODSAFE/equivalent course training (e.g. successfully complete the FOODSAFE Level 1 Refresher course, FOODSAFE Level 1 face-to-face course, and/or FOODSAFE Level 2 course). A follow up inspection will be conducted on September 20, 2017. Contact the district Environmental Health Officer of Fraser Health if you have any questions (business card was provided).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ARBQ5S
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment