INSPECTION REPORT Health Protection AHEN-AFHV9E

PREMISES NAME Chui Hong Korean Chinese Restaurant		Tel: (604) 581-8809 Fax:
PREMISES ADDRESS 105/106 - 15976 108th Ave Surrey, BC V4N 5V6		INSPECTION DATE November 8, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lee Jeong Min		NEXT INSPECTION DATE 7 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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two metal food bowls were placed on the floor near the dishwasher area,the spatula for rice was placed on the lid of the warmer which had debris on it, the ice scoop was stored inside the ice machine, and trays were observed stored behind the upright refrigeration unit near the backdoor. Corrective Action(s): The operator placed the food bowls, spatula for the rice, and the trays into the 2-compartment sink to pre-rinse them before putting them through the dishwasher and stored the ice scoop separately in a clean container. Ensure food bowls are stored at least 6 inches off the floor in an area to protect food from contamination. Ensure that the ice scoop is always stored separately in a clean container and that the rice spatula is stored on a clean surface at all times. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The prep. cooler near the grill area lacked a thermometer. Staff mentioned that the previous thermometer had broke. Corrective Action(s): Obtain a new thermometer for the prep. cooler near the grill area so that its' ambient temperature can be checked each day; Correct within 1 weeks time. In the meanwhile, use a thermometer from another cooler to check its' ambient temperature . Violation Score: 1

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

Comments

Permit to operate was posted. Liquid soap, hot and cold running water, and paper towels were available at the handsinks in the front service area, kitchen, and washrooms. Coolers were 4 degrees C (40 degrees F) or less. Freezer temperatures were satisfactory. Hot-held rice and sauces were 60 degrees C (140 degrees F) or hotter. A probe thermometer was available near the hot-holding unit. Temperature records were not available on-site. Ensure temperatures of hot held foods and refrigeration units are checked throughout the day and documented at least once per day. Meat was stored below ready-to-eat foods. Ice machine was in a sanitary condition. 100 ppm chlorine sanitizer was available in the spray bottle. Dishwasher final rinse was 74.5 degrees C (71 degrees C or hotter) at the plate. NOTE: Ensure equipment storage areas are kept organized (see code 209). Check every single day to ensure that that food trays, spatulas, ice scoops, and bowls are stored off the floor on a sanitary surface.