INSPECTION REPORT Health Protection DKAL-C447KE

PREMISES NAME Tae Yang Gak Restaurant		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE June 17, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Tae Min Ha		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meats were stored over chopped produce in the walk-in cooler. 2) Several containers of chopped produce were uncovered and stacked on top of one another. 3) Pineapples and olives were stored in opened tin cans inside the cooler. 4) Staff was observed eating/drinking while preparing food. Corrective Action(s): 1) Staff relocated the meats to the bottom shelf. Ensure raw meats and eggs are stored below ready to eat foods to prevent cross-contamination. 2) Staff removed the stacked containers at the time of inspection and covered most items. The bottom of containers are potentially contaminated surfaces that can contaminate food when stacked over uncovered food items. 3) Staff transferred the pineapples and olives from their original tin cans to food grade containers. Opened tin cans can leach out chemicals and/or microscopic metal shards into food. Food should be transferred into food grade containers for safe storage. 4) Staff relocated their drinks/food to shelves above food preparation counters. Do not store or consume personal food items in the food preparation area as that can cross contaminate food. Violation Score: 15

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

Comments

Routine inspection conducted. The facility is in satisfactory sanitary condition. Temperatures: - Walk-in cooler: 4C - Under-counter preparation cooler: inserts: 4C, bottom: 2C - Double door freezer: -21C - Chest freezers (2): <-18C - Black beans in the hot holding unit had an internal temperature of 63C. - Preparation cooler at the front of the facility is not in use. All cooling units had accurate thermometers. Sanitation: - Hand washing sink was adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Ice machine was in good sanitary condition. The scoop was stored outside the chamber in a clean container. - 3-compartment sink had plugs. - High temperature dishwasher achieved 73C at the dish surface after the final rinse cycle. - Dough roller/sheeter was in use at the time of inspection. The operator claimed that the rollers are dismantled at the end of the day for cleaning. - 200 ppm chlorine residual solution was available in the food preparation area. Wash cloths were stored in the sanitizer solution. - Chemicals are stored away from food items near the back door. Storage: - Dry ingredients are stored in pest proof containers with scoops stored in separate bins - GOOD - Items were labelled and covered inside coolers. - Food was stored off the floor. Pest Control: - No signs of pest activity noted at the time of inspection. - Back door was closed. Administration: - Operator has Food Safe level 1 certification valid until July 24, 2023. - Permit was posted. COVID-19 Safety: - COVID-19 Safety plan is available on site. - High touch surfaces in the customers area are disinfected frequently. - Masks are mandatory. - Dine-in customers are tracked with a sign-in sheet. - Tables are 2 m distance apart. - Maximum occupancy is posted. Signature not required due to the COVID-19 pandemic.