INSPECTION REPORT Health Protection CPAK-AWFTLV

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 1, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE March 09, 2018
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Side dishes (cooked potatoes and fish cakes) stored in a broken prep cooler had internal temperature at 34.2'C and 32.9'C respectively. Staff had advised both were cooked <2 hours prior to the inspection. All moved to the adjacent cooler operating <4'C at this time. Corrective Action(s): Ensure these side dishes are stored in cooler at all times, never at room temperature. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in left corner was blocked by various items. Station is not accessible for staff Corrective Action(s): Ensure the handwash station is free of obstruction and accessible for staff at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Salted seaweed placed too close to the dishwasher. Moved to a prep counter at this time. 2) Opened cans of food (i.e. water chestnut/bamboo/cocktail fruits) observed in prep coolers/counter. Corrective Action(s): Do not place any food near the dishwashing area. All can food products must be transferred to food grade container for storage. Storing foods in opened cans would result in leaching of chemical into food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Major cleaning is required for the facility. Corrective Action(s): Ensure all floors are cleaned on a regular basis. Remove all oil/grease build-up and accumulation of food debris from floors, especially underneath deep fryer/stove. Clean inside all coolers/freezers, including the stand up freezer by the washroom. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler by the servery operating >10'C. Corrective Action(s): Ensure the prep cooler is repaired so that the unit is operating at or below 4'C. Repair the lid. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station adequately supplied. -Refrigeration temperatures within requirement, except mentioned above; Hot-holding temperatures within requirement. -General food storage practice in coolers/freezers satisfactory. -High temperature dishwasher achieved 73.4'C at the plate level after final rinse. -100-200ppm chlorine solution available in a labelled spray bottle. Staff is aware of the solution and when to use. Good. -Washrooms satisfactory. No evidence of pest activity observed at this time. NOTE: Ventilation canopy hood overdue for professional cleaning. Booked for this week. OK. NOTE: All side dishes must be stored in cooler before served. Layout of the front prep area changed without notifying the health inspector. No issue observed in terms of the current layout at this time. Follow-up inspection will be conducted on March 9th, 2018. Ensure to contact the health inspector if to reschedule 604)897-7634. Repeated violation during the follow-up inspection will result in issuance of Correction Order.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AWFTLV
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: All audited food items met legislative requirement.
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