INSPECTION REPORT Health Protection DSOG-B87UBD

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE January 7, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Seonghee Kwon		NEXT INSPECTION DATE January 11, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The designated mop sink was being used for food preparation. The staff stated that the mop sink is being used to wash rice and vegetables. Rice grains and chopped vegetables evident inside this mop sink. Corrective Action(s): Immediately stop this practice. This sink is designated as a mop sink and CANNOT be used to prepare food. There is a separate food prep sink adjacent to the handwashing station. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored uncovered inside the walk in cooler, prep cooler, and hot holding unit. Corrective Action(s): Cover all food items with proper lids or plastic wraps to prevent physical contamination. Correct by: Today. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for all coolers and freezers. Corrective Action(s): Immediately begin daily temperature logs for all coolers and freezers. This was part of your Food Safety Plan to ensure that refrigeration temperatures are monitored and corrective actions are taken. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Dead cockroaches on sticky traps at the Point of Sale (POS) station. The operator was unable to provide the pest control reports at the time of the inspection. The condition of the initial approval was to receive monthly pest control inspections. Corrective Action(s): The operator must provide ALL pest control reports since opening during the next follow up inspection. This is part of your pest management system as outlined on the Sanitation Plan. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Significant pooling of water/liquids on the floors throughout the kitchen (ie walk in cooler, near the dishwasher, near the handwashing stations, dry storage area). 2) Build up of grease and food debris in the following areas: - wire racks throughout the kitchen (prep cooler, walk in cooler, dry storage areas) - inside/outside prep coolers on floors underneath the sinks/dishwasher Corrective Action(s): Clean up the areas noted above. The floors must be kept dry to prevent contaminating the food and preventing pests. These areas will be checked during the follow up inspection. Implement a regular cleaning schedule for hard to reach areas (ie underneath the dishwasher, behind stove tops). Correct by: Today and ongoing. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Single use tin cans being used to store food inside the prep cooler. Corrective Action(s): Discard the tin cans and store all foods inside food grade containers with proper lids. Correct by: Today Violation Score: 3

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

Comments

- General sanitation needs improvement. Ensure to implement a regular cleaning schedule in the main kitchen, particularly in hard to reach areas (ie behind coolers, underneath the sinks). - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - High temperature dishwasher achieved 71.5C at the plate's level during the final rinse cycle. - Surface sanitizer available in designated buckets at 100ppm chlorine concentration (front/back). - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - FOODSAFE trained staff on duty. Temperature control: - All coolers: < or = 4C. Ensure to fully close ALL doors/sliding doors of coolers during the lunch rush to maintain - All freezers: < or = -18C - All hotholding units (rice warmers, sauce) > or = 60C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B87UBD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment