Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-BK2US7
PREMISES NAME
Bon Ga Korean Restaurant		Tel: (604) 589-8400
Fax:
PREMISES ADDRESS
10356 Whalley Blvd
Surrey, BC V3T 4H4		INSPECTION DATE
December 20, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Minhwae Kim		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 1
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: The prep cooler inside the kitchen is missing working thermometer.
Corrective Action(s): Provide working thermometer inside this cooler.
Correct by: Immediately.
Violation Score: 1

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

Follow up inspection to report #DSOG-BJTVCP:

- Low temperature dishwasher dispensed 50ppm chlorine bleach concentration. The operator must monitor the sanitizer concentration dispensed from the dishwasher daily using appropriate test strips. - Most food items were covered with plastic wraps. Ensure that ALL food items stored (particularly inside the walk in cooler) are adequately covered with plastic wraps or tight fitting lids. This will be checked during the next routine inspection.
- No improper thawing observed at the time of the inspection.
- General sanitation has improved. The following areas have been cleaned:
- on side of the prep cooler
- underneath the dishwasher and prep tables
- on sliding doors of the upright coolers
- The floors throughout the kitchen still needs thorough cleaning. Implement a regular cleaning schedule for deep cleaning.
- Buckets must be stored on shelving units in the dry storage area to facilitate in cleaning.
- Cardboard no longer being used to line shelves and inside the upright cooler
- Most coolers are now equipped with working thermometers. The operator must monitor the temperature of all coolers, freezers, and hot holding units and record on daily temp logs. This will be verified during then next routine inspection.