INSPECTION REPORT Health Protection JCHW-CKQPDK

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE October 31, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Follow-up inspection to October 17, 2022. -Both handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Signage was placed by the handwash station to inform staff not to obstruct the handwash station. -Did not observe hand hygiene issues at the time of inspection. Staff have been educated on proper glove usage. -Sanitizer were located throughout the kitchen and tested at 100ppm to 200ppm. Staff have been educated on sanitizing food contact surfaces. -Did not observe any cooked potato appetizers stored at room temperature at the time of inspection. Potatoes were stored in the prep cooler and were at 4C. -Hot holding of rice was greater than 60C (60C to 62C) - rice was placed in the hot holding unit approximately 30 minutes ago. Hot holding unit temperature was increased to greater than 60C (65C). If facility would like to stored the rice below 60C, this can be done if rice is time tracked. Records must be maintained showing when the rice was placed into the hot holding unit. After 2 hours, the rice must be used or discarded. If temperature records are not used, all rice will be discarded. Time tracking can be completed using a felt marker on the hot hold cabinet or using a physical paper system. -Did not observe foods being stored outside the restaurant at the time of inspection. Ensure all foods are stored inside the facility to prevent potential contamination of foods. -Raw meats were properly stored below or separately from ready-to-eat foods at the time of inspection. -Health Permit hand delivered to the facility. Ensure the permit is posted in a visible location. Contact the Health Department if any changes are made to the facility (see attached permit letter). -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.