INSPECTION REPORT Health Protection JCHW-AAZTJ5

PREMISES NAME Dae-Ji		Tel: Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE June 17, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE July 07, 2016
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 = 57

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Stock pot of gravy (over 100L) was cooked yesterday night and has been left outside all night. Food item was probed at 42C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 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. This can be achieved by cooling in shallow pans, in ice water, using an ice wand, stirring, etc. Stock pot of gravy was adulterated with bleach at the time of inspection - operator to discard when more staff are available to lift the container. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles was tested between 50ppm to 100ppm Corrective Action(s): Bleach sanitizer is to be maintained at 200ppm for proper sanitizing of food contact surfaces. Bleach solution is to be made fresh every few days by add 5mL bleach per liter of water. Sanitizer at 200ppm was mixed up at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station had a strainer with rice in it and back handwash station had a stainer of food and no single use paper towels. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Handwash stations are only to be used for handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was found stored above potential ready-to-eat foods. 2) Food was found stored on the floor in the walk-in cooler. 3) Scoops were found stored in dry ingredient containers. 4) Shatter shields were missing from the light fixtures in the kitchen. Corrective Action(s): 1) Reorganize cooler unit and ensure raw foods are stored below and separately from ready-to-eat foods. Correction date: Today 2) Discontinue the storage of foods on the floor to prevent potential contamination of foods and to facilitate proper cleaning. Correction date: Today 3) Discontinue the practice of storing scoops in dry ingredient containers - handles and base of bowls may potentially contaminate foods. Scoops were moved at the time of inspection 4) Shatter shields are required over light fixtures to prevent potential broken glass contamination of foods. Correction date: August 17, 2016. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food and debris was found accumulating under equipment and along the door seals of cooler units. Mould growth was found on the shelving units in the walk-in cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential contamination of foods. Correction date: June 20, 2016 Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Both prep coolers were less than 4C. -Chest freezers were both at -15C. -Upright freezer was at -18C. -Hot holding of rice and sauce was greater than 60C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Frozen foods properly thawed under cold running water. -Washroom clean and sanitary. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.