Report No. 248223

INSPECTION REPORT
Health Protection
248223

PREMISES NAME
Seoul Grill House

Tel: (778) 988-2848
Fax:

PREMISES ADDRESS
100 - 15155 101st Ave
Surrey, BC V3R 7Z1

INSPECTION DATE
August 24, 2020

TIME SPENT
4 hours

OPERATOR (Person in Charge)
Jae Chang Jung

NEXT INSPECTION DATE
September 07, 2020

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	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 6

201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): Beans inside walk-in cooler had mold growth.
Corrective action: Beans discarded at time of inspection. Staff to monitor foods inside cooler and use or discard food at appropriate times, to prevent microbial/fungi growth, to prevent food borne illness.
Corrective Action(s):
Violation Score:

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chicken dish measured at internal temperature of above 60C was placed inside walk-in cooler with lid on at time of inspection.
Corrective action: Asked operator to remove food and cook to around 20C in 2 hr and then place cooler to cool food to 4C in next 4 hr. Proper cooling is necessary to prevent growth of microbes and/or toxin production in food.
Corrective Action(s):
Violation Score:

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Rice measured at internal temperature of 40C in rice warmer. Rice was placed there for more than 2 hr.
Corrective action: Rice was discarded time of inspection. Rice is a potentially hazardous food and must be kept at temperature of below 4C or above 60C to prevent pathogen growth and/or toxin production.
2) Fish and noodle dish were placed in oven and had internal temperature of 58C.
Corrective action: Staff reheated food to 74C at time of inspection and hot held in oven at above 60C. Hot potentially hazardous food must be held at above 60C to prevent pathogen growth and/or toxin production.
Corrective Action(s):
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) Clean utensils stored next to handwashing sink near back door.
Corrective action: Wash and sanitize these utensils and store in sanitary condition. Contamination of utensils can potentially contaminate food.
2) Rodent dropping noticed around clean utensils in storage room.
Corrective action: Wash and sanitize utensils as they may have been contaminated by pest and can potentially contaminate food and cause foodborne illness. Staff moved utensil to dishwashing area at time of inspection.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizing solution in middle prep area , back area and front area are too concentrated (>200ppm chlorine).
Corrective action: Staff prepared fresh sanitizing solution for all mentioned areas which measured at 100 - 200 ppm chlorine. Adequate sanitizer is necessary to prevent microbial growth on food contact surfaces. Sanitizer with concentration of more than 200ppm chlorine is not food-grade. Wiped all food contact surface with plain water at inspection.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing sink in back area was blocked with utensils inside at time of inspection. Paper towel missing at hand sink in middle area.
Corrective action: Staff removed utensil from handwashing sink at time of inspection. Staff placed roll of single-use paper towel near hand sink in middle area at time of inspection. Adequate handwashing stations must be available and must be adequately stocked to allow staff to properly wash hands which is essential to prevent food contamination.
Corrective Action(s):

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Raw meats placed over raw onions and ready-to-eat food inside walk-in cooler.
Corrective action: Staff moved raw meat to another area at time of inspection. Raw meat must always be stored separate and below ready to eat food, vegetables and fruits to prevent potential food contamination due to droppings from the meat which may cause food borne illness.
2) Open can with food inside observed inside walk-in cooler and stand-up cooler.
Corrective action: Discard open cans with food. Once can is opened, transfer food to food-grade container as chemical from can, can leach into the food.
3)Pink mold growth inside ice machine.
Corrective action: Discard ice. Clean and sanitize ice machine before using it. Ice machine must be cleaned and sanitized at adequate frequency to prevent mold growth and contamination of ice. Ice is considered food and must be prevented from contamination to prevent foodborne illness.
Corrective Action(s):
Violation Score:

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Box of frozen fish observed next to food prep sink. Fish has surface temperature of 0C at time of inspection. Staff mentioned fish is defrosting and is going to be cleaned.
Corrective action: Staff immediately moved fish under cold running water. Thawing must always occur under cold running water in cooler below 4C or in microwave to prevent microbial growth and/or toxin production in food.
Corrective Action(s):
Violation Score:

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Time tracking record not available for foods at buffet station.
Corrective action: Start time tracking practice from today. All foods must be discarded after 4 hr if held between 4C and 60C as per your food safety plan.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed inside dry storage area in between clean equipments.
Corrective action: Clean and sanitize area with 200ppm bleach solution. Continue to use professional pest control service to mitigate the pest issue.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Light cover missing from light fixture in kitchen area.
Corrective action: Install light cover to protect food from physical contamination in case of breakage of the light bulbs.
Date to be corrected by: 2 weeks
Corrective Action(s):
Violation Score:

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

Comments

Please note:
-Clean and sanitize rice scoop every 2 hr.
-Renew FOODSAFE certification for staff.

General comments
All coolers measured below 4C
Walk in freezer below-18C
Hot holding units for buffet above 60C
Cold holding unit for buffet below 4C (raw meat)
All handwashing sinks supplied with hot/cold running water and liquid soap. Please note violation
-Washroom supplied with hot/cold water, liquid soap and paper towel.
-Exhaust canopy is clean.
-Dishwasher measure 50ppm chlorine at dish surface after final rinse.
-All foods stored in pest proof containers in dry storage area and scoops are stored separately which prevents scoop handles from touching food.
-Pest control reports available for July 2020 and pest activity is noted. Continue to use pest control service to mitigate pest issue.
-General sanitation is satisfactory.
-Pest traps empty at time of inspection.