INSPECTION REPORT Health Protection DKAL-C4JTWJ

PREMISES NAME Lee Gar Nei K-Food		Tel: (604) 618-3922 Fax:
PREMISES ADDRESS 128 - 15280 101st Ave Surrey, BC V3R 8X8		INSPECTION DATE July 2, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jangseok (Mike) Lee		NEXT INSPECTION DATE 1 Month
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 = 34

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked potatoes were kept in a container by the inserts of a preparation cooler. They had an internal temperature of 38C. Corrective Action(s): The operator informed that the potatoes were made an hour ago when the restaurant opened. The potatoes were moved to the cooler at the time of inspection. Ensure potentially hazardous foods are kept at 4C or below or 60C or above. Potentially hazardous foods should not be held in the danger zone for longer than 2 hours to prevent the growth of pathogens which can cause foodborne illness. This is a repeat violation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no food grade sanitizer available in any food preparation area at the time of inspection. Dirty rags were kept on counters. Corrective Action(s): The staff made 200 ppm chlorine residual solution in front of the inspector. The rags were washed and placed in the sanitizer solution. Ensure food grade sanitizer is ALWAYS available during food preparation. All counters must be sanitized every 2 hours or after each use to prevent the growth of pathogens which can cause foodborne illness through cross-contamination of food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand washing sink was blocked with a cutting board, bucket, and utensils in the basin. Another hand washing sink did not have paper towels. Corrective Action(s): Operator cleared the sink at the time of inspection and re-filled the paper towel dispenser. Ensure hand washing sinks are kept clear of obstructions and are adequately equipped to promote frequent handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw eggs were stored on the top shelves of the coolers. Ready to eat sauces and produce was kept on the bottom shelves. 2) Items were left uncovered inside coolers. Corrective Action(s): 1) Operator relocated the raw eggs to the bottom shelves at the time of inspection. 2) Most items were covered at the time of inspection. Ensure containers are covered to prevent cross contamination through accidental spills. Violation Score: 9

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

Comments

Routine inspection conducted. The facility is in satisfactory sanitary condition. Temperatures: - Standing glass door coolers were at or below 4 degrees Celsius. Food stored inside the coolers was at 4C or below. - Under-counter preparation coolers (3): inserts: <4C, bottom: <4C - Walk-in cooler: 2C - Kim-chi/gravy cooler: 0C - Single door freezer: -21C - Chest freezers (2): <-18C - Gravy in the hot holding unit had an internal temperature of 81C - Rice in the rice cooker was at 77C All cooling units had accurate thermometers. Sanitation: - Hand washing sink was adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. *see violation above* - 2-compartment sink had plugs. - Low temperature dishwasher achieved 50 ppm chlorine residual at the dish surface after the final rinse cycle. - 200 ppm chlorine residual solution was prepared at the time of inspection. *see violation above* - Washrooms were in satisfactory sanitary condition. Storage: - Dry ingredients are stored in pest proof containers. - Food was stored off the floor. Pest Control: - No signs of pest activity noted at the time of inspection. - Screen door was in use. Administration: - Operator has Food Safe level 1 certification. - Permit was posted. NOTE: Logs were not updated. Maintain regular temperature and sanitation logs. COVID-19 Safety measures are in place. Signature not required due to the COVID-19 pandemic. Operator provided their email address. Inspector to email the inspection report within 1 business day.