INSPECTION REPORT Health Protection MBEK-CX7RRU

PREMISES NAME Dae-Ji		Tel: (604) 593-7655 Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE November 2, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed on floor along walls in the following areas: - Behind equipment (e.g. freezers) - In dry food storage room. Corrective Action(s): Ensure all areas affected by rodent activity are thoroughly cleaned and sanitized. For droppings, a 1 part bleach to 9 part water solution is recommended. Continue to ensure food, equipment, and utensils are being protected from potential contamination (e.g. use of rigid containers with tight fitting lids for dry food storage). Clean areas on a regular basis and monitor for new pest activity. Identify and seal potential pest entry points. Note: Pest control program in place. Date to be corrected by: November 4, 2023. Violation Score: 9

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

Comments

Routine health inspection. Walk in cooler at 2 degrees C. Other coolers at 4 degrees C or less. Note: Staff unable to locate thermometer for front area under counter cooler at time of inspection. Ensure a thermometer accurate to +/- 1 degree C is provided for this cooler. Freezers at -16 to -24 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Probe thermometer available on site. Reminder to ensure thermometer is calibrated on a regular basis and as needed to verify accuracy. Raw animal products not stored above ready-to-eat food. No concerns with cooling practices identified during inspection. Multiple cooling wands also available on site. Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Proper hand washing practices observed at time of inspection. All sinks supplied with hot and cold running water. Food contact surface sanitizer available in labeled spray bottles at 100 to 200 ppm chlorine bleach. High temperature dishwasher achieved 74 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more at the utensil surface). Equipment and utensils stored in sanitary condition. Ventilation canopy and filters recently cleaned, per staff. Food safety training requirements met at the time of inspection. Certificate for staff on site valid to 2026. Permit posted.