INSPECTION REPORT Health Protection AHEN-AGTU2D

PREMISES NAME Korean Central Presbyterian Church		Tel: Fax:
PREMISES ADDRESS 10110 175A St Surrey, BC V4N 4H2		INSPECTION DATE December 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 04, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Meat was stored directly into grocery bags inside a chest freezer. Corrective Action(s): Ensure food is contained in food grade materials/containers. Do not reuse grocery bags to directly cover food. Correct today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaning chemicals were stored with cutting boards and canola oil. Corrective Action(s): The cleaning chemicals were re-located to another designated cabinet under the sink. Ensure cleaning chemicals are stored separately from food and food equipment in a designated cabinet. Label a cabinet for cleaning chemicals and supplies. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available at the time of inspection; a probe thermoemter is requried to monitor the internal temperatuers of food (e.g. rice) after cooking it. A thermometer was not available inside the kimchi cooler. Corrective Action(s): Obtain a probe thermometer and a thermomter for the kimchi cooler. Correct within 1 week. Violation Score: 1

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

Comments

Food is prepared, cooked, and served on Sundays after the service. No leftovers are stored according to the staff member. Reminder: Ensure at least one person/volunteer in the kitchen has FOODSAFE or an equivalent course during the food preparation. Handwashing stations were adequately supplied. Two upright glass door coolers were 4 degrees C or less. Kimchi cooler was 4 degrees C or less. Upright freezer and chest freezer were -18 degrees C or less. 100-200 ppm chlorine was available inside two buckets. Dishwasher final rinse was 71 degrees C or hotter (77.1 degrees C) at the plate. No signs of recent pest activity were observed at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AGTU2D
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 complied with trans fat requirements. Canola oil and sesame oil is used on-site.
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