INSPECTION REPORT Health Protection JCHW-BPCSMA

PREMISES NAME Dae-Ji		Tel: (604) 593-7655 Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE May 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 1 Month
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 = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two inserts of sauce were at 54C. Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Ensure the hot holding unit has enough hot water and the temperature of the hot holding unit is sufficient before using for hot holding. Additional water was added to the hot hold unit, the temperature of the hot holding unit was increased, and sauces were reheated to greater than 74C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff member observed adjust hair and did not wash hands prior to returning to work station. Corrective Action(s): Ensure all staff adhere to good hand hygiene practices to prevent potential cross contamination. Staff member washed hands at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Equipment blades were found to be dirty after cleaning. Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use. Equipment may require presoaking and scrubbing to removing old debris. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open after deliveries. Corrective Action(s): Ensure the back door is properly closed after deliveries to prevent potential pest entry. Door was closed at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Relabel bottles as needed. Sanitizer spray bottle was labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 3C (top and bottom). -Under counter cooler was at 3C. -Chest freezers ranged from -15C to -30C. -Upright freezer was at -15C. -Rice was hot held at 60C. -Cooked burger patties properly cooled in a rapid manner - 4C. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to proper hand hygiene practices. -Bleach sanitizer spray bottle was at 100ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats were stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Manager FOODSAFE Level 1 valid until November 10, 2023. -Please contact the inspector if you have any questions or concerns. -Manager signature not required at this time due to the COVID-19 Pandemic.