INSPECTION REPORT Health Protection AHEN-AE6UR4

PREMISES NAME Dasarang Chicken		Tel: Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE September 26, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Suk Lee Jeon		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the spray bottle in the front servery area. Corrective Action(s): Staff set up 100 ppm chlorine sanitizer (bleach water) in the spray bottle. A few chlorine test strips were provided to staff to regularly check the concentration of the chlorine sanitizer. Ensure the chlorine sanitizer (bleach bottle) is changed on a regular basis to maintain 100 ppm chlorine in the bottle. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two food containers containing prepped vegetables were covered by cloth towels. Corrective Action(s): Ensure food grade containers are covered in food grade materials (e.g. saran wrap or food grade lids) instead of cloth towels. The vegetables were rewashed during the inspection and the cloth towels were removed. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The food safety plan was not available on-site. Staff mentioned that they had it on a computer at home. Corrective Action(s): Provide the updated food safety plan and sanitation plan to the area E.H.O. and once the plan has been approved, keep the approved food safety plan on-site. Correct within 1 week. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: A copy of the sanitation plan was not available on-site. Corrective Action(s): Provide the area E.H.O. a copy of your updated sanitation plan for review and approval and keep the approved sanitation plan on-site. Correct within 1 week. Violation Score: 1

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

Comments

The permit to operate was available in a frame near the front servery area. FOODSAFE certificates for the operator were verified at the time of inspection. Liquid soap, hot and cold running water, and paper towels via wall-mounted paper towel dispensers were available at the handsinks. Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or colder and were equipped with accurate thermometers. Freezers were -18 degrees C (0 degrees F) or colder in the kitchen. Hot-held rice was 60 degrees C (140 degrees F) or hotter in the hot-holding unit. Temperature sheet templates were provided to the operator. Ensure daily temperature records are kept. A probe thermometer was not available on-site. Please obtain a waterproof probe thermometer with a cover to check the dishwasher final rinse temperature and the internal temperatures of food for the cooking, hot-holding, and cooling steps. 100 ppm chlorine was available in the spray bottle in the kitchen. It was reviewed that cloth towels used to clean up raw meat juices must be single-use only. The operator has switched to a high temperature dishwasher. Dishwasher final rinse temperature was 72 degrees C (71 degrees C or hotter) at the plate after running it once. Ice machine was clean and the scoop was stored separately. Food was covered and organized in food storage areas.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AE6UR4
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: 0.25 hour Specific comments: Audited foods included: canola oil, fries, and noodles.
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