INSPECTION REPORT Health Protection JCHW-CAET7U

PREMISES NAME Tae Yang Gak Restaurant		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 6, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tae Min Ha		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual slicer was found to have food debris behind the blade. Corrective Action(s): Ensure slicer is disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer as disassembled and washed and sanitizied 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) Scoops were stored inside ingredient containers, with the handle in contact with the food. Corrective Action(s): 1) Once canned foods are opened, the contents must be transferred to a food grade container to prevent potential contamination of foods. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler door seals were found to be dirty. Corrective Action(s): Ensure door seals are cleaned on daily basis and all equipment is maintained in good sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach containers were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify the contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be 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 2C. -Prep cooler was at 4C (top and bottom). -Front appetizer cooler was at 4C (top and bottom). -Upright sliding glass door cooler was at 4C. -Upright freezer was at -16C. -Chest freezers were at -18C to -20C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum of 71C required for proper sanitation. -Bleach sanitizers were at 100ppm to 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Scoops were stored on ice. -Ice machine was clean and sanitary. -Raw meats were stored separately from ready-to-eat foods. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Facility is serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until July 24, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.