INSPECTION REPORT Health Protection JCHW-CEJQ45

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 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eudae Lee		NEXT INSPECTION DATE 1 Month
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 = 53

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff stated soup made today would be cooled at room temperature for approximately 5 hours prior to placing in the cooler. Soup was still greater than 60C 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. Foods can be rapidly cooled under cold running water, using an ice wand, ice bath, placing soups in the walk-in freezer etc). Soup was placed in a cold water bath at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Staff member was observed using a metal mixing spoon to sample a soup and placed the spoon back into a container of water for reuse. Staff member stated they did not use the spoon on other food items. 2) Knives were found stored between two prep tables. Corrective Action(s): 1) Reusable spoons which are used to taste foods cannot be reused without proper cleaning and sanitizing to prevent the spread of pathogens. Entire container of utensils was washed and sanitized at the time of inspection. Alternatively, single use spoons can be used to sample foods. 2) Discontinue the practices of storing knives between prep tables to prevent potential cross contamination. The area between prep tables cannot be cleaned and sanitized on a regular basis. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Meat slicer was found to have food debris on the sharpening guard and arm. 2) Manual slicers were found to have food debris behind the blade. Corrective Action(s): 1) Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection. 2) Ensure blade is removed from the slicer for cleaning and sanitizing after each use to prevent potential cross contamination. Blades were removed from the slicers for cleaning and sanitizing at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats were stored above ready-to-eat foods. 2) A pail was stacked directly on top of a pail of frozen fish, in contact with the fish. Corrective Action(s): 1) Ensure raw meats are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. 2) If foods are double stacked, there must be a physical barrier (lid, plastic wrap, etc) to prevent potential contamination of foods. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large amounts of mould growth were observed on the underside of the shelving units in the walk-in cooler and food debris was found accumulating on the door seals of the prep coolers.. Corrective Action(s): Ensure all surfaces are cleaned and sanitized on a regular basis and facility is maintained in a sanitary condition. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep line cooler door seal is broken and requires repairs. Corrective Action(s): Replace cooler door seal to prevent loss of cold refrigeration air. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottles and a pink solution were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Both prep cooler on cook line were at 4C (top and bottom). -Cook line under counter cooler was at 4C. -Appetizer prep cooler was at 4C (top and bottom). -Soup cooler was less than 4C. -Both chest freezers were less than -18C. -Upright freezer units were at -16C and -18C. -Hot holding was greater than 60C. -Beef was cooked to greater than 71C at the time of inspection. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations were unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff who use gloves adhere to good hand hygiene practices and change gloves whenever they become soiled. -Bleach sanitizer spray bottles were at 100ppm to 200ppm. -Ice machine was found to be clean and sanitary. -Facility serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until May 3, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19