INSPECTION REPORT Health Protection JCHW-AFWUSW

PREMISES NAME Dae-Ji		Tel: Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE November 21, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 6 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 = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pot of sauce was probed to be 7C. Sauce was made the previous night. Other sauces in plastic containers in the walk-in cooler were less than 4C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less in order to prevent the growth of pathogens and or the formation of toxins. Sauce was discarded at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom did not have any single use paper towels. Corrective Action(s): Ensure handwash stations are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing after using the washroom. Paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle was unlabelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels begin to rub off the containers or fade, ensure bottles are relabelled. Container 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 4C (top) and 3C (bottom). -Undercounter cooler was at 3C. -Chest freezers were at -16C and -14C. -Upright freezer was at -19C. -Hot holding of sauce and rice was greater than 60C. -High temperature dishwasher had a final rinse of 71C on the dish surface (minimum 71C required for proper sanitizing). -2 compartment sink used for manual warewashing. Sink plugs available. -Front and back handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure single use gloves are used once and are discarded after use or when they become contaminated. -Bleach spray bottle tested at 200ppm. -General food storage practices good at the time of inspection. Foods were properly stored off the floor and covered. Raw meat was stored below ready-to-eat foods. -2 cooling wands available on-site. Ensure staff are using cooling wands to properly cool hot potentially hazardous foods. -Ice machine was found to be clean and sanitary. Scoop was stored in a sanitary manner. -Scoops were stored in a sanitary manner. -General sanitation satisfactory. The following areas need more attention: prep cooler door seals (minor debris), shelving in walk-in cooler (minor mould growth), and grease interceptor/dishwasher area. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AFWUSW
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: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other food items met the trans fat requirements.
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