Fraser Health Authority



INSPECTION REPORT
Health Protection
KLAI-CSAQ3U
PREMISES NAME
Agoongyi Korean Restaurant		Tel: (604) 427-2288
Fax:
PREMISES ADDRESS
19555 Fraser Hwy
Surrey, BC V3S 6K7		INSPECTION DATE
May 29, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gunoh Kim		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Some food in the walk-in cooler noted not covered/ stored protected.
2. Large amount of frost buildup noted in a chest freezer near the front of the unit.
Corrective Action(s): 1. Cover all food in the walk-in cooler with a lid or plastic wrap to avoid dust or physical contaminants from getting to the food.
Date to be corrected by: Today
2. Move all frozen food from this unit to another functioning freezer unit. Defrost the freezer unit. Clean and sanitize before returning frozen food to this unit for storage.
Date to be corrected by: June 5, 2023
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Buildup or debris noted in the following area:
- Ceiling in the walk-in cooler.
- Wall by the 2-compartment sink.
- A couple of mouse droppings noted in the cabinetry units below the front handwash sink.
- Floor behind the cookline.
Corrective Action(s): Clean and sanitize the abovementioned areas noted and maintain in a sanitary condition.
Date to be corrected by: June 5, 2023
Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 302 noted on Routine inspection # KLAI-CM3TGC of Dec-13-2022
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. < 10 ppm chlorine residual detected in the chlorine sanitizer container holding in-use wiping cloths.
2. High temperature dish machine is unable to reach 71C at the plate level during the rinse cycle. The highest temperature attainable at the dish level was 68.8C during the rinse cycle; 172F was displayed on the rinse temperature gauge of the machine.
Correction: 1. **Issue corrected during the inspection** Staff added bleach to the sanitizer container. 200 ppm chlorine residual was detected after bleach was added. Change the sanitizer solution out every 1 - 2 hours, depending on usage. When the solution appears overly soiled, change out the sanitizer to ensure it has the proper concentration to allow for effective sanitation of food contact surfaces.
2. Correction Order issued. Facility is to closed the dinning area and stop all dine-in services. Facility can only do take-out only to limit the amount of in-here dishwares requiring washing and sanitizing. Call the area Inspector for a follow-up inspection to ensure the dish machine can reach at least 71C at the plate level during the rinse cycle before re-opening the dining area for dine-in services. Use the 2-compartment sink for manual warewashing of all cookwares for the time being; Procedures reviewed with staff.
Date to be corrected by: Immediately
Comments

Routine inspection conducted today:
- Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel.
- 200 PPM chlorine residual detected in 2 sanitizer spray bottles.
- Refrigeration units were noted holding food at 4C or below.
- Freezer units were noted holding food at -18C or below.
- Hot food was held at 67C in the hot hold unit.
- High temperature dish machine was able to reach 73.9C at the plate level (181F at the gauge level) during the final rinse cycle.