INSPECTION REPORT Health Protection AJON-BH7U4B

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE October 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE October 24, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler ambient temperature measured at 9.9 degrees Celsius. Potentially hazardous foods such as eggs and meats stored in the walk-in cooler. Corrective Action(s): Discard all potentially hazardous foods immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Both hand washing stations blocked at the time of inspection. Hand sinks did not have liquid soap or paper towels. Corrective Action(s): Re-fill liquid soap dispensers and paper towel dispensers for hand sinks. Ensure hand sinks are easily accessible at all times. Hand washing stations are to be easily accessible and fully equipped with liquid soap, paper towels and hot/cold running water at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: 1. 3 bags of flour stored directly on floor in kitchen. 2. Peeled onions stored in used rice bags. 3. Scoop stored directly in salt container and in open flour bag. 4. Open flour bag stored in dry storage area. Corrective Action(s): 1. Store all flour off the floor. All food items are to be stored at least 6 inches off the floor. 2. Move onions to a food-grade container. Used packaging is not be re-used for storage. 3. Remove scoop from salt container and opened flour bag. Scoop handles may be contaminated and could cause direct contamination of the food items. 4. Transfer flour from opened bag into a food grade container with a lid. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Several boxes of frozen shrimp stored at room temperature (in kitchen and in hallway). Kitchen manager informed that delivery of these shrimp just happened 30 minutes prior to the inspection. Corrective Action(s): Place all frozen shrimp in freezer immediately. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door is not in good repair and left open at the time of inspection. Corrective Action(s): Replace screen for back screen door and ensure door closes properly to prevent pest entry. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require deep cleaning: - Ventilation canopy - Inside of all coolers and freezers - Hard to reach areas (underneath cooking equipment and sinks) - All food preparation areas - Dishwashing area Corrective Action(s): Clean all the areas listed above. Review your sanitation plan with all staff for daily, weekly, monthly and seasonal cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler ambient temperature measured at 9.9 degrees Celsius. Corrective Action(s): Repair walk-in cooler so temperature is maintained at or below 4 degrees Celsius. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Back storage shelf (opposite screen door) is exposed wood. Corrective Action(s): Seal and paint back storage shelf. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff has FOODSAFE Level 1 or it's equivalent in the operator's absence. Operator came to the facility close to the end of the inspection. Corrective Action(s): Ensure at least one person onsite has certification of FOODSAFE Level 1 or it's equivalent at all times of operation. Violation Score: 1

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

Comments

Routine Inspection: Bleach sanitizer = 200 ppm. High temperature dishwasher sanitizing with 73.1 degrees Celsius at dish level after final rinse cycle. CLOSURE ORDER ISSUED. Contact Environmental Health Officer when all violations have been corrected and facility is ready for re-inspection.