INSPECTION REPORT Health Protection JCHW-CRUSCB

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE May 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE May 23, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 65

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three of containers of bone broth made the previous night were at 8C to 9C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Counters were discarded at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station by the dishwasher area did not have single use paper towels. Paper towel dispenser was both broken and had no paper towels. This is a continued violation. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff members were observed carrying out the following food handling practices at the time of inspection: constantly wiping their hands on their apron in place of handwashing; touching their face and continuing to handle food without handwashing, no changing gloves after using a cellphone, and cleaning surfaces with gloves, followed by food handling without changing gloves. These are continuing violation. Corrective Action(s): Staff must adhere to good hand hygiene practices and properly washing their hands/change their gloves when their hands or gloves become contamination. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A bottle of laundry chemicals was stored on top of a container of food. 2) Raw meats were stored above ready-to-eat foods. 3) Foods were double stacked directly on top of one another. 4) Scoops were stored inside food containers. 5) Bleach was too strong and resulted in test strip bleaching out Corrective Action(s): 1) Chemicals must be stored in a manner which prevents potential chemical contamination of foods. 2) Raw meats must be stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. 3) Foods which are double stacked must be physically separated by a food grade barrier to prevent potential contamination of foods. 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 5) Bleach must be maintained between 100ppm to 200ppm. Concentrations in excess of 400ppm may be toxic to human health. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach to 1 litre of water. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site were unable to provide copies of valid FOODSAFE Level 1 or equivalent training or identification of their name. Corrective Action(s): While in operating, at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff must either have copies of their valid FOODSAFE Level 1 or equivalent training or digital copies of their FOODSAFE Level 1 or equivalent training. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -13C. -Both prep line cooler were at 4C (top and bottom). -Cook line under counter cooler was at 3C. -Under counter cooler by the front was at 4C. -Appetizer prep cooler was at 2C (top) and 4C (bottom). -Upright glass door cooler was at 2C. -Upright cooler (metal door) was at 4C. -New coolers by the walk-in cooler were at 3C/1C. -Cold soup cooler was less than 4C. -Upright freezer was at -14C. -Chest freezer by the walk-in cooler was at -13C. -Chest freezer by the dishwasher was at -20C. -Hot holding of rice time tracked and served/discarded after 2 hours. -High temperature dishwasher had a final rinse temperature of 81C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.