INSPECTION REPORT Health Protection JCHW-CGRPWG

PREMISES NAME Tae Yang Gak Restaurant		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tae Min Ha		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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Frozen fish was stored in a garbage bag 2) Scoop was stored inside an ingredient container 3) Light fixture in the kitchen was missing a shatter shield. 4) Two containers of shrimp was doubled stacked directly on top of one another. Corrective Action(s): 1) Discontinue the practice of using garbage bags to store foods. Garbage bags are not considered food grade materials and may potentially contaminate foods. Fish was transferred to a food grade bag at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 3) Ensure light fixtures in food preparation areas are equipped with shatter resistant shields to prevent potential glass contamination of foods. 4) Do not double stack foods directly on top of one another without proper separation with a food grade material (plastic wrap, lid, cover, etc) to prevent potential contamination of foods. Food grade plastic wrap was placed between the two bowls at the time of inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelving units in the walk-in cooler were found to be mouldy and kitchen prep cooler door seals require additional cleaning. Corrective Action(s): Ensure all equipment is cleaned and sanitized on a regular basis and equipment and surfaces are maintained in a clean and sanitary condition. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was lining containers by the back storage and the bottom shelf of the upright freezer. Corrective Action(s): Surfaces must be smooth, non-absorbent, and easily cleanable. Either cardboard can be removed or replaced with a suitable material. Violation Score: 3

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

Comments

-Walk-in cooler was at 2C. -Prep cooler was at 4C (top) and 3C (bottom). -Kitchen upright cooler was at 4C. -Kitchen upright freezer was at -16C. -Both chest freezers were less than -18C. -Hot holding was greater than 60C. Foods are cooked to greater than 74C prior to hot holding. *Front prep cooler is currently broken. Operator is storing potentially hazardous foods on ice in the insert portion of the cooler. Ensure the ice is changed on a regular basis and inserts are not completely full, otherwise ice will not be able to keep foods at 4C on a consistent basis. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer spray bottle and pail were at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -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 July 24, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.