INSPECTION REPORT Health Protection JCHW-BZWV93

PREMISES NAME Dae-Ji		Tel: (604) 593-7655 Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE April 9, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sean Kim		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 = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 containers of cooked gravy (20L each container) ranged from 9C to 10C. Gravy was made the previous day. Facility currently has a single cooling wand. 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 4hrs or less to prevent the growth of pathogens and or the formation of toxins. Sauces were discarded at the time of inspection. facility may need to purchase additional cooling wands to facilitate rapid cooling of foods. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Individual mayonnaise containers were stored at room temperature. Corrective Action(s): Mayonnaise is considered a potentially hazardous foods and must be stored below 4C or above 60C to prevent the growth of pathogens and or the formation of toxins. Mayonnaise was placed into a cooler at 4C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops were stored inside containers of food. 2) Boxes of food were stored on the ground in the walk-in cooler. Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 2) Ensure foods are stored off the ground and protected from potential contamination. Violation Score: 3

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

Comments

Inspection conducted with student Environmental Health Officer. -Walk-in cooler was at 4C. -Prep cooler was at 1C (top) and 3C (bottom). -Under counter cooler was at 4C. -Upright freezer was at -11C. -Chest freezers (3 units) ranged from -14C to -17C. -Hot holding was greater than 60C. Food items were heated to greater to 74C prior to hot holding. -Chicken and beef were cooked to 74C and 71C respectively. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum of 71C required for proper sanitizing). -Equipment was found to be clean and sanitary. -General sanitation satisfactory 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. -FOODSAFE Level 1 valid until November 10, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Facility is offering take-out services only and was in compliance with the Provincial Health Officers ban on indoor dining. -Workplace COVID-19 Safety Plan completed. -Hand sanitizer available at the front entrance. -Markers on the floor to promote physical distancing. -Customers were in compliance with the face covering requirement.