INSPECTION REPORT Health Protection JCHW-CDNRJE

PREMISES NAME RoDem Korea		Tel: (778) 867-1226 Fax:
PREMISES ADDRESS 101F - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE April 20, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jin Tae Kim & Mun Ran (Susan) Jung		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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the hot holding unit ranged from 30C to 45C. Facility has stopped time tracking food items. Foods were made approximately 1 hour ago. Operator stated after 1.5 hours, foods are reheated. Corrective Action(s): Hot potentially hazardous foods can only be stored at ambient temperature if a documented time tracking system is in use. Operator recorded the time the food items were prepared at the time of inspection. Foods which have been stored below 60C can be reheated once to 74C, if the foods have not been stored between 4C to 60C for more than 2 hours. Future instances where potentially hazardous foods are stored below 60C and no time tracking is available for review may result in the issuance of a violation ticket. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No bleach sanitizer was available in the back kitchen. 2) Manual vegetable slicer was found to have food debris behind the blade. Corrective Action(s): 1) While facility is in operation, each food preparation area must have easy access to a food grade sanitizer (bleach at 100ppm to 200ppm) to allow for sanitation of food contact surfaces. Bleach at 100ppm to 200ppm was prepared at the time of inspection. 2) Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station was blocked with containers of food. Corrective Action(s): Ensure handwash station is accessible to facilitate proper hand washing. Containers of food were moved at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Flour was stored in a garbage bag. 2) Eggs were stored above potential ready-to-eat foods. Corrective Action(s): 1) Discontinue the practice of storing foods in garbage bags. All foods must be stored in food grade containers to prevent potential contamination of foods. Garbage bags are not considered food grade materials. 2) Ensure raw eggs are stored below potential ready-to-eat foods to prevent potential contamination of foods. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigerator thermometer was not accurate. Thermometer read 1C, compared to two prober thermometers at 4C. Corrective Action(s): Replace thermometer with an accurate thermometer to verify proper cold holding temperatures. Violation Score: 1

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

Comments

-Upright cooler was at 4C. -Upright freezers were at -18C and -20C. -FRont upright cooler was at 3C. -Cleaning and sanitizing carried out in the 2-compartment sink. Bleach and sink plugs available. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until December 02, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.