INSPECTION REPORT Health Protection CPAK-AWPR4F

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked side dishes - potatoes and fish cakes being cooled in small bowls tightly covered with saran wraps above the prep cooler. Internal temperature ranging in between 44-48'C. All cooked ~1hour prior to the inspection. Cover partially removed at this time. Corrective Action(s): All side dishes are cooked every morning and let cooled before storing in cooler. Do not cover them with saran wrap and allow maximum air circulation to promote rapid cooling of food. All hot foods must be cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Monitor using a probe thermometer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up inspection conducted: - Areas mentioned during the routine inspection cleaned. Good. - Ventilation canopy hood serviced and maintained. Good. - Handwash station accessible for staff at this time. Good. - Prep cooler storing side dishes checked by the service company after the routine inspection. No invoice available on site. Side dishes (kimchi, pickled radishes and cut onions) had internal temperature ~7-7.5'C. Cooler had defrosting cycle sign on at this time. Chef had advised the cooler was operating <4'C this morning. Ensure to check the temperature when the defrosting cycle sign goes off, take a picture and send it to the health inspector. NOTE: A probe thermometer to be obtained and top part of main prep cooler (<4'C) and warmer for black bean sauce to be checked (>60'C) on a daily basis. NOTE: Ensure to keep the lid closed for both prep coolers when not busy. Ownership change will occur after June/July. Ensure to contact the health inspector and submit the following: -Application form -Copy of Foodsafe Level 1 certificate -Food Safety Plan -Sanitation Plan -Floorplan Layout Application Package includes all the information regarding the above documentation and can be picked up from any Fraser Health- Health Protection offices.