INSPECTION REPORT Health Protection AKAO-BC5U6J

PREMISES NAME Rib & Chicken		Tel: (604) 379-3174 Fax:
PREMISES ADDRESS 103 - 5568 206th St Langley, BC V3A 7T1		INSPECTION DATE May 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehun Lee		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 34

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher is not in working order. Currently, the dishes are washed by hand in two compartment sink Corrective Action(s): Repair or replace the dishwasher immediately. Ensure that new diswasher is of commercial type (i.e reaches at least 60 C during wash cyle and 82 C during sanitizing cycle). In the interim, you are only permitted to use disposable dishes.( ImmediatelyP Violation Score: 9

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw marinated beef found stored above vegetables in the line cooler. Corrective Action(s): Ensure to store bowls containing raw chicken or beef on the bottom shelf below any salad greens or vegetables Also, it is recommended to use separate type (e.g square buckets) for storing ready to eat items such as kimchi,vegetables and ready to eat soups etc. ( Immediately). Violation Score: 25

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

Comments

* Ensure that 200 ppm chlorine bleach sanitizer ( 1 oz bleach per gallon of water) is available to store wiping cloths at all times. * Adjust the upright cooler to ensure that it maintains 4 C or below * Do not discard the wash water after washing meats in the sink. * Do not wash vegetables in the sink used for washing raw meats. * Ensure to monitor and record temperatures for all coolers and hot held foods every day. Line cooler below 4 C Front area line cooler ( salad and water) < 4 C. Upright coolers < 4 C Deep freezers < 18 C. Hot holding of rice > 60 C. Liquid soap and paper towels available at the hand sinks. General sanitation is satisfactory.