INSPECTION REPORT Health Protection JCHW-CKAPZS

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE October 17, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE October 31, 2022
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 = 120

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potato appetizer was stored at room temperature at the time of inspection. Staff stated it was made this morning and only placed at room temperature to serve customers. Potatoes were at 27C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potatoes were placed in the cooler at the time of inspection. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in the hot holding cabinet ranged from 52C to 57C. Hot holding cabinet was set at 52C. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and/or the formation of toxins. Hot holding cabinet was increased in temperature at the time of inspection. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Staff member was observed preparing raw short ribs on a counter and wiped the counter with a dry cloth towel - no sanitizing step. Corrective Action(s): Food contact surfaces must be properly sanitized after being used to prepare raw foods. Counter was sanitized at the time of inspection. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cook line handwash station was covered with a tray and cooking ingredients. Corrective Action(s): Handwash station must be accessible at all times to facilitate proper handwashing. Tray and ingredients were relocated at the time of inspection. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed using a nitrile glove to wipe his nose and did not change gloves. Corrective Action(s): Staff must adhere to good hand hygiene practices to prevent potential spread of illnesses. Staff member was instructed to change gloves at the time of inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Seeds were stored outside the restaurant uncovered and accessible by the public for drying. 2) Raw meat was stored above vegetables. Corrective Action(s): 1) Foods must be stored in a safe and sanitary manner to prevent potential contamination of foods. Seeds were moved back into the restaurant at the time of inspection. 2) Raw meats must be stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated to the bottom shelf at the time of inspection. Violation Score: 15

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 -13C. -Cook line prep coolers were at 4C (top and bottom). -Cook line under counter cooler was at 4C. -Upright cooler was at 4C. -Soup cooler was at 4C. -Upright freezer was at -18C. -Chest freezers ranged were at -18C and -23C. -Cooked soup and bones were cooling in the walk-in freezer for rapid cooling. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minium of 71C required for proper sanitizing). -Bleach spray bottle was labelled and at 100ppm. -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 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