INSPECTION REPORT Health Protection KLAI-CJ3SPC

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE September 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Young Jang		NEXT INSPECTION DATE September 14, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 31 individual stainless steel containers of rice were noted at around 50.1C - 52.0C during the inspection. These containers were all being hot held in a rice cooker using the keep warm function at the time of inspection. Corrective Action(s): **Issue corrected at the time of inspection** The 31 containers of rice were discarded at the time of inspection. As per staff, they might have kept the rice out for too long after cooking as they were portioning the rice into these individual stainless steel containers before storing in the rice cooker to keep warm. Once the rice cools down and goes below 60C, it will be hard for the rice cooker to bring it back to the required temperature (> 60C) to keep warm as the hot hold function is not designed to raise temperature and the stainless steel containers make it harder for the rice cooker to increase the temperature of the rice once it goes below 60C. **NOTE: THIS IS A REPEATED VIOLATION** Educate all staff to immediately store the rice in the rice cooker after portioning OR to keep the rice in the rice cooker and to only portion out when ordered. Subsequent repeat violation of this nature may result in increase enforcement action. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease buildup noted on the door of the deep fryer. 2. Mouse droppings noted in the prep cabinet beside the 3-compartment sink and in the dry storage room noted with the freezer. Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time. This is especially important for areas noted with the mouse droppings as it allows you to see whether the pest issue is from a previous pest problem that has now been resolved or whether these are new droppings that indicate a new pest issue that needs to be addressed. Date to be corrected by: September 14, 2022 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Multiple cabinets and shelvings in the kitchen and back prep area were noted constructed with exposed bare wood. 2. Cardboard noted used on the floor as linings. Corrective Action(s): 1. Place waterproof linings over all exposed bare wood cabinets and shelvings so they are easier to clean and sanitize and maintain. Another option is to replace these cabinet and shelving units with a material that is smooth, easily cleanable and imprevious to moisture. Date to be corrected by: Before next routine inspection (approximately 3 months from now). 2. Remove the cardboard from the facility as all surfaces in the facility must be smooth, easily cleanable and imprevious to moisture. Cardboard also acts as a food source and harbourage site for potential pests (e.g. cockroaches). Date to be corrected by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the absence of the operator, none of the staff has FOODSAFE level 1 or equivalent. Corrective Action(s): As per the Food Premises Regulation, at least one staff onsite in the absence of the operator must have FOODSAFE level 1 or equivalent. Have at least one other staff sign up for FOODSAFE level 1 or equivalent and ensure that there is always at least one person on shift with FOODSAFE. Date to be corrected by: Sign up by October 8, 2022 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. Bleach sanitizer containers were set-up at the time of inspection, 1 container in the main cooking area and 1 container in the back prep area - Both containers detected with 200 ppm chlorine residual. High temperature dish machine was able to reach 75.1C at the plate level during the rinse cycle. All refrigeration units were at ≤ 4C. All freezer units were at ≤ -18C. Hot hold unit (except for 1 rice cooker holding individual bowls of rice noted in violation# 206) was at > 60C. During the inspection, receipts for meat and seafood products were available to prove that all ingredients are from approved sources. Correction order issued on June 6, 2022 is now rescinded. Significant improvement noted on the cleanliness of the entire facility. Only minor cleanliness issue was noted this time during the inspection. ALL food were stored protected and covered in ALL refrigerator and freezer units - Excellent improvement. Proper storage hierarchy observed for all food storage - did not observe raw eggs being stored above produce/ ready-to-eat food. Overall, impressive improvements noted on staff's food safety practices and general cleanliness of the facility. Your hard work is greatly appreciated as it allows the restaurant to operate in a safe and sanitary manner.