INSPECTION REPORT Health Protection DSOG-BGEUTE

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE September 27, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seonghee Kwon		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # DSOG-BGDUBL of Sep-26-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Utensils, plates, and other food contact surfaces not adequately sanitized due to improperly working high temperature dishwasher. The main method of sanitizing is via high temperature water. Correction: Once the high temperature dishwasher is serviced, rewash and re-sanitize all utensils, plates, and other food contact surfaces prior to use. Code 302 noted on Follow-Up inspection # DSOG-BGESKP of Sep-27-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT VIOLATION: Utensils, plates, and other food contact surfaces not adequately sanitized due to improperly working high temperature dishwasher. The main method of sanitizing is via high temperature water. Correction: Once the high temperature dishwasher is reinstalled, rewash and re-sanitize all utensils, plates, and other food contact surfaces prior to use.

Comments

Follow up inspection to report #DSOG-BGESKP: - The new high temperature dishwasher achieved 78.5C at the plate's level during the final rinse cycle. Please ensure that ALL components are installed including the rinse agent and detergent agent. - Rewash and re-sanitize all utensils, equipment, and other food contact surfaces. - Continue to monitor the high temperature dishwasher daily to ensure that the sanitizing water temperature is reached. CLOSURE ORDER issued to the legal owner has been rescinded at the time of the inspection.