INSPECTION REPORT Health Protection JCHW-D33T6R

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE March 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three pots of soup on the stove were below 60C. Corrective Action(s): Hot potentially hazardous foods must be maintained at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Soup was reheated to greater than 74C at the time of inspection and hot held. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Appetizer food bowls were stacked directly on top of one another, without a physical barrier. 2) Box of potatoes were stored on the floor. Corrective Action(s): 1) Discontinue the practice of stacking foods directly on top of one another to prevent potential contamination of foods. Foods were properly separated at the time of inspection. 2) Ensure foods are stored off the ground to prevent potential contamination of foods. Potatoes were moved off the ground at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease was accumulating on the vent hood over the deep fryer. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential attraction of pests at to prevent a fire hazard. Violation Score: 3

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 -18C. -Both line prep coolers were at 2C to 4C (top and bottom). -Under counter cooler in prep area was at 4C. -Appetizer prep cooler was at 4C (top and bottom). -Under counter cooler adjacent to the appetizer area was at 4C. -Upright coolers were both at 4C. -Cooler unit (stacked units) next to the walk-in cooler was at 1C. -Cold soup cooler was at 3C. -Chest freezers were at -18C and -24C. -Upright freezer was at -18C. -Pork cooked to greater than 74C. -Did not observe any cooked foods cooling at the time of inspection. -Rice stored at less than 60C - time tracking system in use. Foods are discarded if not used within 2 hours. -High temperature dishwasher had a final rinse of 77C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitation spray bottles were labelled and tested at 200ppm. -Facility serviced by a professional pest control operator. -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 June 29, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required.