Fraser Health Authority



INSPECTION REPORT
Health Protection
CSWY-BYL34F
PREMISES NAME
Gangnam Sikdang		Tel:
Fax:
PREMISES ADDRESS
14787 108th Ave
Surrey, BC V3R 1V9		INSPECTION DATE
February 25, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Eunkyung Kim		NEXT INSPECTION DATE
March 02, 2021
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
No
Yes
Sanitation Plan [s. 24]
No
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
Observation: Prep is being done in front dining room area while premises is closed.
Corrective Action(s): Changes and alterations to the floor plan, food safety plan, and sanitation plan still under review.
Violation Score: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Food safety plan and sanitation plan for new menu items not yet approved.
Corrective Action(s): Operator provided written information on Kimchi and Frozen meat. Plan still under review and has not yet been approved
Violation Score: 1

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

Corrections Needed:

- NO FOOD PREP is to be done in dining area if customers enter the premises. All food prep MUST be done in dining area with no guests entering. If guest enter the premises all food prep is to be done in the kitchen. Set specific times where guest can enter the premises. Floor plan, food safety plan, and sanitation plan still under review.
- It is recommended to keep all paper records of foods held at room temperature for at least 30 days.
- Complete and post your Covid-19 safety plan at premises
- Conduct daily staff health checks and keep on file for 30 days.
- Further information on the food safety plan and sanitation plan may be requested when needed.

NOTE: Label items for sale to public. Minimum items to include: Name of item, Date item made, Ingredients of item

Observations During Follow-up Inspection:

- Dried vegetables soaked in water are now being time tracked. Staff say they will monitor every day. Great Job!
- Clean cutting boards stored on clean rolling cart in prep area.
- All food 6 inches off the floor during inspection.
- No foods observed at room temperature during inspection.
- Hand sink is easily accessible and stocked with soap, paper towel, hot/cold water.
- Restaurant has be organized and less cluttered.
- No water observed on floor under prep sink in prep area.
- Rodent droppings have been removed and area cleaned.
- No staff food observed during inspection.
- Staff submitted written food safety plan on Kimchi and frozen meats for Fraser Health to review.
- Two-compartment sink manual dishwashing poster given to staff to post by two-compartment sink.
- Owner stated sometimes guests come in to pick up food and buy products stored in sales floor fridges. The owner keeps the front door locked at all times to prevent guests from entering.
- Chlorine sanitizer available during inspection

COVID-19 Observations
- Covid-19 safety plan unavailable and owner drafted one on site during inspection.
- Occupancy limit of 4 posted on front doors.
- Hand sanitizer available
- Masks being worn by staff
- Physical distancing observed between staff
- DINING ROOM IS CLOSED and owner indicated they have no intention of reopening dining area to guests.
- Staff health checks were being done but not recorded on paper for 30 days. Owner indicated she will record health checks from this point forward. Covid-19 signs and symptoms poster
given to owner and was posted.

No signature due to Covid-19