INSPECTION REPORT Health Protection CPAK-AEGPNP

PREMISES NAME Agoongyi Korean Restaurant		Tel: (778) 888-6657 Fax:
PREMISES ADDRESS 19555 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE October 6, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gunoh Kim		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed the following from walk-in cooler: 1) Uncovered foods (i.e. cooked meats on metal trays) 2) Boxes of vegetables (i.e. radish) stored on floor Corrective Action(s): Ensure all foods are covered with food grade materials to avoid contamination at all times. Do not stored food on floor but always at least 6iinch off the floor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Accumulation of grease build-up observed by the side of/in between stoves. 2) Storage area by the cashier requires better organization. Corrective Action(s): 1) Ensure the grease build-up is removed and scrubbed clean on a regular basis. (every 2 weeks at least) 2) Reorganize the storage area, so that all food products are stored separately and away from non-food items. Remove any unnecessary items from the facility to utilize facility's current limited space. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. Hot-holding temperature could not be measured as rice was being cooked in the unit at this time. -Temperatures monitored daily but not recorded. Thermometers available. ->100ppm chlorine solution available in a bucket for surface disinfection. -High temperature dishwasher achieved 72.6'C at the plate level after final rinse. -No evidence of pest activity observed. Pest control contracted by H-Mart. -Ventilation canopy hood to be serviced within this month. -General sanitation satisfactory, other than areas mentioned above. NOTE: Discussed about beef stock making/cooling procedures. Cooked daily at the end of each day (6:30pm~7:00pm), transferred into buckets, cooled with the help of ice packs (packs placed in food grade bags to avoid direct contact with food) and placed in walk-in cooler for rapid cooling. Stocks prepared last night are at <2'C stored in walk-in cooler at this time. Ensure all foods are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Check the temperature using the probe thermometer available. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AEGPNP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All audited food items at this time met legislative requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment