INSPECTION REPORT Health Protection JCHW-CNFRBE

PREMISES NAME Tae Yang Gak Restaurant		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 26, 2023	TIME SPENT 0.75 hours
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Gravy sauce was less than 60C in the hot holding unit. Operator stated the food was reheated in the hot holding unit. Gravy was in the hot holding unit for less than 2 hours. Corrective Action(s): Potentially hazardous foods must be rapidly reheated to greater than 74C, prior to hot holding at or above 60C to prevent the growth of pathogens and or the formation of toxins. Gravy was reheated to greater than 74C and hot held at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have dried food debris behind the blade area. Corrective Action(s): Ensure the mandolin is properly disassembled for cleaning and sanitizing to prevent potential cross contamination. Slicer blade was removed and cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored on the bottom shelf in the walk-in cooler without any protective covers. 2) Sauce was stored in an opened metal can. Corrective Action(s): 1) Ensure foods are properly covered and protected from potential contamination. 2) Ensure canned food items are transferred to food grade containers once they are opened to prevent potential contamination of foods. Sauce was placed into a food grade container at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Old rodent droppings were observed behind the chest freezer by the dishwashing area. 2) Visible mould growth was observed on the green shelving unit in the walk-in cooler. Corrective Action(s): 1) Clean and sanitize the area behind the chest freezer and monitor for continued pest activity. 2) Ensure shelving units are cleaned and sanitized on a regular basis and all equipment is maintained in a sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Front service area spray bottle of bleach was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Containers need to be relabelled as needed. Spray bottle 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 bottom). -Upright cooler was at 4C. -Front area prep cooler is not working - cooler is used for the storage of non-potentially hazardous foods. -Upright freezer was at -18C. -Chest freezers ranged from -22C to -26C. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle and pail were at 200ppm. -Ice machine was clean and sanitary. -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 COVID-19.