INSPECTION REPORT Health Protection 241429

PREMISES NAME RoDem Korea		Tel: (778) 867-1226 Fax:
PREMISES ADDRESS 101F - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE January 18, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jin Tae Kim & Mun Ran (Susan) Jung		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Requirements for the food safety plan revisions were discussed agan with the Operator. Please revise the food Safety plan and submit it for health approval to the district EHO of Fraser Healther. Operator had the previous operator's food safety plan onsite in the meanwhile. Date to be Corrected by: January 22, 2018 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A small buildup of grease is still present on the floor behind the grill equipment. Ensure this hard-to-reach area is cleaned at least every 2 weeks (or sooner depending on the amount of grease) to the prevent build-up, to prevent mice/rats from being attracted to the food premises and to maintain the food premises in a sanitary condition. Corrective Action(s):

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

Comments

Routine inspection conducted. - FOODSAFE trained operators were present on-site. - Handsinks were supplied with liquid soap, hot & cold running water, and paper towels. - 2-compartment sink was setup adequately as 100 ppm chlorine sanitizer was available in the second compartment. - Upright cooler was at or below 4C (3.9C). - Freezer temperatures were satisfactory. - Hot-held food (noodles, meat, seafood, rice) was 60C or hotter. - Rodent droppings were removed from the affected cabinets. - Lower surfaces of the preparation tables were cleaned. - 100 ppm chlorine sanitizer was available in the bucket with wiping cloths. Sanitation plan was revised by the operator at the time of inspection and needs to be submitted to the district EHO. Please contact the district EHO if you have any questions.