INSPECTION REPORT Health Protection DWAG-BDBTNF

PREMISES NAME Agoongyi Korean Restaurant		Tel: (778) 888-6657 Fax:
PREMISES ADDRESS 19555 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE June 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gunoh 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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meats stored in a bucket with water were stored at room temperature. Internal food product temperature measured at 18C. Corrective Action(s): Move the raw meats into the walk-in cooler. Raw meat is a potentially hazardous food and must be stored at 4C or less if not used immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 4 trays of food stored in the walk-in cooler were not covered. This is a repeated violation. Corrective Action(s): All food items must be covered with a food grade protective barrier during storeage. Correct by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: thick grease build-up observed on the floor under the stove in the kitchen area. This is a repeated violation. Corrective Action(s): Clean the aforementioned area and remove all grease build-up. Follow your sanitation plan for regular cleaning schedule. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - Coolers (Prep, bar, walk-in) maintained at 4C or less. - Freezers (Chest, stand-up) maintained at -18C or less. - Rice stored in warmer at 64C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in spray. Obtain another spray bottle for the kitchen area. - High temperature dishwasher registered 75C at the plate level. - Ice machine maintained in sanitary condition. - No pest activities observed at the time of the inspection. Note: Maintain a temperature record for all refrigeration units on a daily basis.