INSPECTION REPORT Health Protection DSOG-BJTVCP

PREMISES NAME Bon Ga Korean Restaurant		Tel: (604) 589-8400 Fax:
PREMISES ADDRESS 10356 Whalley Blvd Surrey, BC V3T 4H4		INSPECTION DATE December 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Minhwae Kim		NEXT INSPECTION DATE December 20, 2019
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 = 26

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher dispensed 0ppm chlorine bleach concentration. After five cycles, the sanitizer was measured at 50ppm chlorine bleach concentration. Corrective Action(s): Rewash and re sanitize all equipment, utensils and other food contact surfaces that were used today. The operator must monitor the dishwasher sanitizer concentration daily using appropriate chlorine test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Multiple food items being stored uncovered inside the walk in cooler, prep cooler and upright cooler. - Large pots of soup being stored uncovered directly on the floor of the back storage area. - A large bin of cooked meat being stored directly on the floor. Corrective Action(s): - Cover all food items with plastic wraps or tight fitting lids. - Do not store foods directly on the kitchen floor. All food items must be stored at min 15cm off the floor to prevent cross contamination. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Packaged frozen meats being thawed at room temperature. Corrective Action(s): Thaw frozen meats inside the cooler at < or = 4C. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the following areas: - on sides of the prep cooler - underneath the dishwasher and prep tables - on floors throughout the kitchen - on sliding doors of the upright cooler Back storage area is disorganized and cluttered. Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, particularly in hard to reach areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard being used to line shelves and inside the upright cooler. Corrective Action(s): Discard all cardboard being used to line shelves. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometers inside multiple coolers. Corrective Action(s): Provide working thermometers (NSF certified) inside all refrigeration units to monitor the temperature. Violation Score: 1

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

Comments

- General sanitation is satisfactory. See violation section above. - All handwashing stations supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed ~50ppm chlorine sanitizer at 56C at the plate's level during the final rinse cycle after three cycles. Ensure to monitor the dishwasher prior to operation daily (ie before opening). - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - No signs of pest activity at the time of the inspection. The operator implements own pest control management system. Temperature control: - All coolers: < or = 4C. - All freezers: < or = -18C - All hotholding units (rice warmers, miso soup) > or = 60C - Daily temperature log must be kept up to date.