INSPECTION REPORT Health Protection JCHW-C7ZPWQ

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE October 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eudae Lee		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer was found to have food debris under the sharpening guard and cabbage slicer was found to have food debris on the blades. Corrective Action(s): Ensure all equipment is properly disassembled and cleaned and sanitized after each use to prevent potential contamination of foods. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cook line handwash station was obstructed with a board placed over the basin at the time of inspection. Corrective Action(s): Handwash stations must be accessible at all times to facilitate proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Oyster sauce was stored in an opened can. 2) Shelled eggs were stored above vegetables. 3) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Once canned foods are opened, their contents must be transferred to a food grade container with proper protection to prevent potential contamination of foods. 2) Ensure raw shelled eggs are stored below potential ready-to-eat foods to prevent potential contamination of foods. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed from the food containers at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwash station (cook line) pipe was leaking water. Corrective Action(s): Service handwash station and ensure it is maintained in good working order. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemical containers were unlabelled. Corrective Action(s): Ensure all chemicals are labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Containers can be labelled in any language which is understood by staff. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Cook line prep coolers (2) and under counter cooler were at 4C (top and bottom). -Appetizer cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Cold soup cooler was at 4C. -Chest freezers ranged from -16C to -18C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Soup/broth cooled in the walk-in freezer. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer spray bottle was at 200ppm. -Ice machine was maintained in a clean and sanitary condition. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until May 03, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.