INSPECTION REPORT Health Protection JCHW-CXLT3R

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE November 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE November 30, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bus pan of cooked chicken made the previous night was at 9C. Bus pan had approximately 15cm of chicken stack in a pile. Corrective Action(s): Cooked potentially hazardous foods must be cooled rapidly from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Chicken can be rapidly cooled in single layers on baking sheets or in the freezer. Chicken was discarded at the time of inspection. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice was less than 60C (ranged from 56C to 59C). Staff stated the rice was made an hour ago. No time tracking was used. Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. If rice is stored below 60C, a time tracking system must be used. Rice must be discarded if stored below 60C for a cumulative time of 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have carrot and other food debris under the blade. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing to prevent potential contamination of foods. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A box of radish was stored directly on a wet floor. 2) Scoops were stored directly inside food containers. Corrective Action(s): 1) Store foods off the ground to prevent potential contamination of foods. Food item was relocated at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed at the time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two boxes of beef and 6 bags of slicer meat were thawing at room temperature under a prep sink and under a work station. Chef stated the items were delivered and placed in those areas by the delivery person. Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water. Meat items were moved to refrigeration units at 4C or less at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle with solution used to spray meat was unlabelled. Corrective Action(s): Ensure all containers are labelled to prevent accidental mixing and/or misuse of chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Both line prep coolers were at 4C (top and bottom). -Under counter cooler in prep area was at 4C. -Appetizer prep cooler was at 4C (top and bottom). -Under counter cooler adjacent to the appetizer area was at 4C. -Upright coolers were both at 4C. -Cooler unit next to the walk-in cooler was at 1C. -Cold soup cooler was at 0C. -Chest freezers were at -18C and -24C. -Upright freezer was at -18C. -Chicken cooked to greater than 74C. -High temperature dishwasher had a final rinse of 75C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitation spray bottle was labelled and tested at 200ppm. -Eggs were stored on the lowest level in the walk-in cooler. -General sanitation was satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 29, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.