INSPECTION REPORT Health Protection JCHW-CP9RWT

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE February 21, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken was stored above cut vegetables. Corrective Action(s): Ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Vegetables were relocated at the time of inspection. Violation Score: 3

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

Comments

-Follow-up inspection to January 25, 2023. -Staff are currently using a record sheet to time track cooked rice stored below 60C. Rice is made multiple times during lunch and dinner and any rice not used within 2 hours is discarded. -Appetizer cooler was at 4C (top and bottom). -Did not observe staff hand hygiene issues at the time of inspection. Both kitchen handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff practice good hand hygiene and handwashing practices at all times. -Did not observe staff sampling foods or directly contaminating foods at the time of inspection. -Did not observe foods cooling improperly at the time of inspection. Cooked food items were at 4C to 5C. -General cleaning has been carried out and equipment was found to be clean and sanitary. Ensure facility is maintained in a clean and sanitary condition at all times. -Unable to assess the cleaning and sanitizing of the mandolin slicer at the time of inspection - slicer was in active use. Ensure staff disassemble the slicer for proper cleaning and sanitizing after each use. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.