INSPECTION REPORT Health Protection AHEN-APKT7L

PREMISES NAME Chui Hong Korean Chinese Restaurant		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS 105/106 - 15976 108th Ave Surrey, BC V4N 5V6		INSPECTION DATE July 24, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE July 31, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat, seafood, and tofu was measured between 9 to 12 degrees C internally inside the prep. cooler. Corrective Action(s): Cold potentially hazardous food must be stored and/or displayed at or below 4 degrees C. The above noted food items were discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Frying pans were stored against the wall above the mop sink. Ice scoop was stored inside the ice machine (note: handle was not touching the ice but the scoop has a potential to slip into the ice and the handle to contact it). Corrective Action(s): Do not store frying pans near areas where they can be contaminated by waste-water and/or debris from the wall. Do not store the ice scoop inside the ice machine. Staff corrected storage practices during the inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A cardboard box (with a red stain) was lining the shelf in the upright freezer. Corrective Action(s): Do not use cardboard boxes to line any surface inside the kitchen as they are not made of materials that are easy to wash and sanitize. Staff removed the cardboard box during the inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep. cooler in the kitchen was at 12 degrees C. Corrective Action(s): Ensure the prep.cooler is maintained at or below 4 degrees C / 40 degrees F; Correct by July 26, 2017 (Wednesday). Do not store any potentially hazardous food (food with moisture, protein, and low acidity --e.g. meats, seafood, prepped vegetables, tofu, etc.) inside it until it is maintained at or below 4 degrees C / 40 degrees F ---Correct immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A under-the-counter cooler in the back kitchen and front cooler lacks a thermometer. Corrective Action(s): Ensure each cooler is equipped with an accurate thermometer. Correct within 1 week. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in front area, kitchen, and washrooms. Other coolers were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Hot-held rice and bean sauce was at or above 60 degrees C. Temperature records were being maintained. 100-200 ppm chlorine sanitizer was available in the spray bottle. Dishwasher final rinse temperature was 76.3 degrees C (71 degrees C or higher) at the plate. Ice machine was in a clean condition at the time of inspection. No signs of recent pest activity were observed at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-APKT7L
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment