INSPECTION REPORT Health Protection AHEN-CDTU9Q

PREMISES NAME K Pop Karaoke Restaurant		Tel: (778) 829-2124 Fax: (604) 568-6268
PREMISES ADDRESS B - 14914 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE April 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eun Sook Moon		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was at 10.8 degrees C at the time of inspection. Manager was aware of this and was keeping the fridge empty of cold potentially hazardous food. Corrective Action(s): Adjust, repair, or re-service the upright cooler so that it maintains a temperature at or below 4 degrees C (40 degrees F); Correct within 1 week and contact district Environmental Health Officer for a follow up inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Both chlorine sanitizer spray bottles were not labelled to identify the contents. Corrective Action(s): Manager re-labelled the spray bottles to identify the contents during the inspection. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Upright two-door freezer was at or below -18 degrees C and it was being used to store cold potentially hazardous food. Menu is currently limited to chicken wings, chicken strips, calamari, onion rings, and poutine with drinks as per Manager. Thawing methods (under cold running water to 4 degrees C or less or in the fridge at 4 degrees C or less) were reviewed. Food is deep fried prior to serving. Gravy is cooked on the stove-top. Probe thermometer was available. Cooking internal food temperature of at least 74 degrees C (165 degrees F) was reviewed. Manager stated that gravy is prepared in small quantities to each order. Under-the-counter bar cooler was at or below 4 degrees C. Domestic refrigeration unit in the dry storage room was at or below 4 degrees C and is used to store lunches of staff only as per Manager. Freezer component of domestic cooler was at or below -18 degrees C. Refrigeration temperature records were being maintained. Upright freezer in the dry storage room was unplugged and it was empty of cold potentially hazardous food. It was being used to store pre-packaged dry shelf stable food only. Dry goods were stored off the floor in the dry storage room. Dishwasher final rinse temperature was at 80 degrees C (71 degrees C or hotter) at the plate level. 2-compartment ware-washing sink units for rinsing utensils prior to placing them into the dishwasher was operational via the faucet. Second 2-compartment prep. sink was also operational. 100 ppm chlorine sanitizer was available inside both spray bottles. Ice machine was in a clean condition. Ventilation hood was in a clean condition. No signs of recent pest activity were observed at the time of inspection. Permit to operate was posted in a conspicuous location. Manager had valid FOODSAFE Level 1 equivalent course training (Canadian Institute of Food Safety: Food Handler Certification Online Course, expiration date: September 12, 2026). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.