INSPECTION REPORT Health Protection ABRR-CD7VNW

PREMISES NAME Dae-Ji		Tel: (604) 593-7655 Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE April 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE April 12, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot soup left at the counter for cooling was at 39C after about 1.5 hours. Corrective Action(s): Reviewed the cooling procedure. Cool all hot foods from 60C to 20C within 2 hours and from 20C to 4C within next 4 hours. Soup was portioned out into shallow pans to help cooling faster Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at front handsink is broken and paper towel is not available to dry hands after washing Corrective Action(s): - Repair or install a new paper towel dispenser. Meanwhile leave a roll of paper towel at the counter next to handsink Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back dishwashing area and storage area has dirt and grime accumulation Corrective Action(s): Clean and sanitize the back area and dishwashing area and maintain sanitary condition in premises Violation Score: 9

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

Comments

Routine inspection conducted and following were observed: - Handsinks in back area and washroom are supplied with hot and cold running water, liquid soap and paper towel - All coolers- walk-in cooler, prep cooler and undercounter storage coolers are measured at less than 4C - Chest freezers and upright storage freezers are measured at less than -18C - Hot holding units for rice and soup is greater than 60C - High temperature dishwasher is measured at 76C during final rinse cycle dish surface - Sanitizer solution available in spray bottles and is measured at 100ppm chlorine residual. NOTE: Wiping cloth should be stored in a bucket with sanitizer solution. - Food storage practices are satisfactory - NO evidence of pest activity is noted at the time of inspection - FOODSAFE level 1 training of operator is valid - General sanitation is satisfactory NOTE: Operator signature not required due to COVID 19 pandemic