INSPECTION REPORT Health Protection AHEN-AZHU3B

PREMISES NAME RoDem Korea		Tel: (778) 867-1226 Fax:
PREMISES ADDRESS 101F - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE June 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jin Tae Kim & Mun Ran (Susan) Jung		NEXT INSPECTION DATE June 08, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food items in the inserts were below 60 degrees C. Owner/Operator mentioned that they were cooked and placed into the hot-holding unit about 1 hour ago. Corrective Action(s): Owner/Operator reheated the potentially hazardous food to at least 74 degrees C internally that was in the danger zone for less than 2 hours. Owner/Operator raised the level of hot water under the inserts on the steam table. Ensure all hot-held items are maintained at or above 60 degrees C as per your food safety plan. Check the hot-held food internal temperatures at least every 2 hours throughout the day. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Permit to operate was posted. Both handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Hot-held rice was at or above 60 degrees C. Upright cooler was at 2.3 degrees C (4 degrees C or less) and was equipped with a refrigeration thermometer. One door freezer temperatures were satisfactory. Drinks cooler was at or below 4 degrees C. A probe thermometer was available on-site. Only single-use takeout containers are used to sell/serve food to customers. 100 ppm chlorine sanitizer was available in the bucket and second compartment of the sink. Floor and ventilation hood were free of buildup of grease/debris. No signs of recent pest activity were observed at the time of inspection. Owner/Operator with FOODSAFE level 1 training was present on-site.