INSPECTION REPORT Health Protection KLAI-CXDT58

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE November 8, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Moon Young Jang		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer container or spray bottle was set-up at the time of inspection. Corrective Action(s): **Issue corrected during the inspection** Staff made a bleach sanitizer solution - 200 PPM chlorine residual was detected. Operator and staff must ensure that there is ALWAYS sanitizer solution prepared and available whenever food is being prepared and/ or served. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in the following areas: - Below the rice cookers. - Top of the containers by the back door. - In the cabinet beside the walk-in cooler. Corrective Action(s): Clean, sweep and sanitize the abovementioned areas. Continue to work with your pest control company. Avoid clutter in the facility which may act as harbourage sites for pests. Date to be corrected by: November 10, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. Refrigeration units were noted at 4.0C. Note: One of the coolers (near front) was measured with an internal temperature of 7.9C, however it was not holding cold potentially hazardous items at the time of inspection - mainly pickled radish. Turn down the temperature of this refrigeration unit, if unable to reach 4.0C or below, get it serviced and repaired. Freezer units were noted at -18.0C. Food in general were stored protected and in the proper storage hierarchy. Hot food were being held hot at over 60.0C. High temperature dish machine was able to reach 71.9C at the plate level during the rinse cycle. Cleanliness of the facility had greatly improved - keep up the good job.