INSPECTION REPORT Health Protection JCHW-CU9QD5

PREMISES NAME Tae Yang Gak Restaurant		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 31, 2023	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Tae Min Ha		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding of rice was at 51C - rice was from the previous night and reheating in the hot holding unit. Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent potential growth of pathogens and/or the formation of toxins. Foods must be reheated to 74C prior to hot holding. Operator discarded rice voluntarily at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sauce was stored in an opened metal can. 2) Raw meats were stored above ready-to-eat foods. 3) Foods were double stacked directly on top of one another. Corrective Action(s): 1) Once canned foods are opened, the contents must be transferred to a food grade container with proper protection to prevent potential contamination of foods. Sauce was transferred to a food grade container at the time of inspection. 2) Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. 3) Discontinue the practice of double stacking foods without adequate protection/separation between foods to prevent potential contamination of foods. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler door seal was found to have food debris accumulation and walk-in cooler shelving units were found to have some mould growth. Corrective Action(s): Ensure equipment is maintained in a clean and sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pail and spray bottle were unlabelled. Corrective Action(s): Ensure chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers must be checked regularly and 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 3C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Front prep cooler is not functioning and is used to store low potentially hazardous foods on ice/water. Pickled radish was at 4C. -Upright freezer was at -18C. -Chest freezers were at -20C and -26C. -High temperature dishwasher had a final rinse temperature of 79C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail and spray bottle were at 100ppm and 200ppm. -Slicer properly disassembled for cleaning and sanitizing after each use. Slicer blade was found to be clean and sanitary. -Ice machine cleaned every two weeks. Ice machine was found to be clean and sanitary. Ice scoop was stored in a sanitary manner. -Facility serviced by a professional pest control operator. Minor evidence of pests noted by the storage area by the dishwasher. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 11, 2028 (operator had temporary FOODSAFE Level 1 certificate - July 11, 2023). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19