INSPECTION REPORT Health Protection LKIM-BAHLGA

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE March 22, 2019	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # LKIM-BAEPRU of Mar-19-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Two inserts of cooked fish resting on top of lid of pot on grill, one on top of the other (lids). Lower fish at temperatures of 27-35 degrees Celsius, Upper fish temperatures at 8-14 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to cooler unit. 2) Cooked meat dish found on counter tops during lunch rush. Temperatures of 14 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to cooler unit. 3) Insert cooler (Bibimbap cooler) at temperatures of 9 degrees Celsius. CORRECTED DURING INSPECTION - Cooler temperatures reduced during inspection. 4) Yukhoe food item sold only at diner time. This food item is raw beef chopped fine and stored in buffet cooler unit. Buffet cooler unit currently does not reach 4 degrees Celsius (14 degrees Celsius) and all items in this unit are time tracked and disposed of afterwards. This food item was not approved to be stored in this cooler unit during meeting between owners and Fraser Health (when original time tracking constraints were established). Raw meat cooler is not ideal storage space as these food items are not ready to eat food items. Discussed with Owner. This item to be removed from menu. Correction: 1) DO NOT hot hold fish in inserts on top of pots on grill as this does not maintain temperatures of 60 degrees Celsius. Fish should be placed on grill unit, in hot holding unit or in cooler units. 2) DO NOT leave cooked foods on counter tops for indefinite periods of time. 3) Ensure cooler unit reaches temperatures of less than or equal to 4 degrees Celsius. .. Code 401 noted on Routine inspection # LKIM-BAEPRU of Mar-19-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom lacking paper towels. Handsoap at back door has been watered down. . Correction: Ensure all handsinks are adequately supplied Ensure staff are not watering down soap. .

Comments

ALL ITEMS CORRECTED: - Bibimbap cooler at temperatures of less than or equal to 4 degrees Celsius - Fruit removed from staff room; personal items removed from food preparation area - Cleaning of vegetable slicers has occurred - Shatterguard in kitchen has been replaced - Back door screen has been repaired - Paper towels have been replaced in staff washroom - Fish cooling properly in cooler unit - Shelving unit for onion storage has been cleaned and painted EXCELLENT WORK!!