INSPECTION REPORT Health Protection 245534

PREMISES NAME Dae-Ji		Tel: Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE April 13, 2018	TIME SPENT 3 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE April 27, 2018
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 = 0

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Gravy in walkin cooler and rice were probed and measured between 5C and 11C Corrective Action: 6 buckets and one container of rice were discarded at time of inspection by District Inspector. Potentially hazardous food items should be cooled from 60 - 20C in 2 hours using shallow dishes or ice wands. Further cooling from 20 - 4C should occur in 4 hours, to prevent pathogen growth or toxin production. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in front rice cooker was probed and measured at 50C Corrective Action: Rice was removed from cooker and reheated by the operator. Discontinue using this rice cooker until it can be repaired or replaced. Potentially hazardous food should be stored at 6C or above to prevent pathogen growth or toxin production Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): White buckets stored in dish washer area showed signs of visible debris and were stored on the floor. Corrective Action: Have designated clean equipment storage area and make sure clean equipment is protected from contamination. Buckets need to be rewashed. Having properly cleaned dishware and equipment is important for protecting food items that will be stored in them. Date to be Corrected by: Today Corrective Action(s): 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bottle tested at 0 ppm at time of inspection Corrective Action: Operator refilled sanitizer bottle and it was retested at 100 ppm chlorine sanitizer Adequate sanitizer is required to properly sanitize food contact surfaces to prevent pathogen growth and toxin production Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tongs and spoons were stored in food containers in prep cooler Corrective action: Scoops and tongs should be removed from containers after use and not stored in food bins to prevent contamination of food products. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Rodent dropping observed in dry storage areas and underneath prep areas. Snap traps and tin cans are used on-site Corrective Action: Wash and Sanitize all areas with droppings using 1:10 chlorine sanitizer and make sure to monitor traps for any pest activity. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rice cooker in front prep area was not holding temperatures at 60C. Corrective Action: Discontinue the use of this equipment until it can be repaired and hold foods at 60C or replaced with functioning equipment. Corrective Action(s): Violation Score:

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

Comments

Handsinks and customer washrooms had hot / cold running water, liquid soap and single use paper towels. High temperature dishwasher measured 93C at plate level after the final rinse. Walkin cooler and prep cooler measured 4C or below Freezers measured at -18C Ice machine was broken and not in use. Secondary sanitizer bottle measured at 100ppm chlorine sanitizer Hood ventilation was satisfactory General Sanitation was satisfactory. Remember to regularly clean underneath food prep areas and underneath fryer on regular basis. Food permit was posted and Foodsafe Training was valid until 2020.