INSPECTION REPORT Health Protection AJON-B38SFH

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE August 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE August 09, 2018
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in sliding door cooler that is maintained at 14.8 degrees Celsius. Foods in the cooler included: tofu, dairy products, eggs, meats just placed in for thawing and vegetables. Corrective Action(s): - All foods just placed in the cooler for thawing were moved to another cooler maintained at or below 4 degrees Celsius. - Any potentially hazardous foods that were not thawing were discarded. - Whole vegetables were permitted to remain in the cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: All ventilation canopies have heavy accumulation of grease, dust and debris build up. Corrective Action(s): Thoroughly clean ventilation canopies. Ventilation canopies need to be cleaned regularly to prevent food contamination and to prevent a fire hazard. To be corrected by August 9, 2018. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Both the back door and screen door open at the time of inspection. Corrective Action(s): If planning to open the back door, keep the screen door closed to prevent pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises is poor, especially in the following areas: - Floors and walls throughout facility. - Underneath all equipment, fryer/stove, dishwasher, sinks, etc. - Back (employee) washroom. - Outside handles of all coolers and freezers. Corrective Action(s): Clean all areas listed above. Ensure to review and follow your sanitation plan for daily, weekly and monthly cleaning. To be corrected by August 9, 2018. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sliding door cooler is maintained a temperature of 14.8 degrees Celsius. All potentially hazardous foods have either been moved to another cooler or discarded. Corrective Action(s): Repair cooler so that the temperature is maintained at or below 4 degrees Celsius. To be corrected by August 9, 2018. Violation Score: 3

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures (except for sliding door cooler in violation above) met health requirements: - Coolers (except sliding door cooler in violation above) maintained at or below 4 degrees Celsius. - Freezers maintained below -18 degrees Celsius. - Hot holding maintained above 60 degrees Celsius. Bleach sanitizer in spray bottles = 200 ppm. High temperature dishwasher sanitizing with >71C at dish level for final rinse cycle. Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water. No signs of pest activity at the time of inspection. REMINDER: Ensure all food items are covered and protected from contamination. Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning. Cool foods in the following manner: - From 60C to 20C in 2 hours (using an ice water bath, cooling wand or separating in shallow metal pans), and then - From 20C to 4C in the next 4 hours (in walk-in cooler at 4C).