INSPECTION REPORT Health Protection JCHW-BJ5TNA

PREMISES NAME Dae-Ji		Tel: Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE November 21, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sean Kim		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pail of opened mayonnaise labelled "Refrigerate After Opening" was stored at room temperature. Corrective Action(s): Always follow manufacturer's instructions when storing foods. Mayonnaise was moved to the walk-in cooler at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three cans of sliced pineapples were severely dented. Corrective Action(s): Canned items which have severe dents must be discarded. The safety of these products cannot be guaranteed, especially when there are dents along the seams. Canned items were removed to be discarded at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor amount of rodents droppings were found under the shelving unit in the back storage area. Corrective Action(s): Move shelf and clean and sanitize all areas affected with rodent droppings with a bleach solution. Continue to monitor for pest activity. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 3C (top and bottom). -Under counter cooler was at 1C. -Freezer units ranged from -16C to -18C. -Hot holding was greater than 60C. -Ice wand used for cooling sauces. Gravy was at 4C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 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 sanitizer spray bottles labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -Equipment was found to be clean and sanitary. -Facility serviced by a professional pest control operator on a monthly basis. -Washroom clean and well maintained. -Manager FoodSafe Level 1 valid until November 10, 2023. -Please contact the inspector if you have any questions or concerns.