INSPECTION REPORT Health Protection NTSD-BGDTF2

PREMISES NAME Doni Korean Restaurant		Tel: (604) 581-8808 Fax:
PREMISES ADDRESS 24 - 10592 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE September 26, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Gyung Suk Choi		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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher at 0.0 ppm of Chlorine at the time of inspection. Note: The container with sanitizer was empty at the time of inspection. Test strips must be available on site and sanitizer must be regularly checked (every day). Ensure, that an order is placed for the sanitizer. Corrective Action(s): replace the empty container. Violation Score: 25

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Surface sanitizer/spray bottle is not labeled. Corrective Action(s): Ensure that all cleaning agents/chemicals in original containers or properly labeled. Violation Score: 9

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

Comments

General sanitation is satisfactory. Note: Small amount of food debris in the white domestic refrigerator (two-doors); and small amount of grease on sides of the cooking line equipment. Please clean as per the regular cleaning schedule. All handwashing stations supplied with cold/hot running water, soap, and paper towels. Surface sanitizer available in spray bottles at 100 ppm Chlorine concentration (front/back). Dry storage area - organized; all food is stored off the floor; and in original containers. No signs of pest activity at the time of the inspection. ( Note: Observed a gap under the back door (the mop sink area) - seal the gap on the bottom on the back door). Coolers < or = 4 C. Food stored safely at the time of inspection (covered and on shelves). Freezers: < or = -18 C. Note: One front chest freezer is turned off/not in use (no food in the freezer). Hot-holding units (rice warmers, soup) > or = 60 C. All cold units equipped with working thermometers. Dishwasher is serviced at the time of inspection and at 50 ppm.