INSPECTION REPORT Health Protection DSOG-BAHU2J

PREMISES NAME Bon Ga Korean Restaurant		Tel: (604) 589-8400 Fax:
PREMISES ADDRESS 10356 Whalley Blvd Surrey, BC V3T 4H4		INSPECTION DATE March 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Minhwae Kim		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Pots stored inside the handwashing sink. Corrective Action(s): Remove the pots. This sink is designated as a handwashing station and is meant for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items/sauces stored in the main kitchen and walk in cooler uncovered. Some containers were stored directly on the floor. 2) Rice scoop stored in lukewarm water. Corrective Action(s): 1) Cover all food items with proper lids or plastic wraps and away from high traffic areas. All foods must be stored at min 6inches (15cm) off the floor. 2) Store rice scoop inside ice water. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: A large portion of pork feet being thawed in lukewarm standing water. This is an unacceptable method of thawing. Corrective Action(s): Thaw in the following methods: - inside cooler at < or = 4C - under cold running water - in ice water Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken light bulb in the back of the kitchen. There is inadequate lighting as a result. Corrective Action(s): Replace the broken light bulb. Correct by: One week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometer inside the prep cooler in the serving station. Corrective Action(s): Provide working thermometer inside the noted cooler. Correct by: Two days. Violation Score: 1

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

Comments

- General sanitation is satisfactory. Ensure to implement a regular cleaning schedule in the main kitchen, particularly in hard to reach areas (ie behind coolers, underneath the sinks). - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - Low temperature dishwasher dispensed ~50ppm chlorine sanitizer at 50C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 100ppm chlorine concentration (front/back). - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - FOODSAFE trained staff on duty. - 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. Ensure to fully close ALL doors of coolers to maintain temperature < or = 4C. - All freezers: < or = -18C - All hotholding units (rice warmers, miso soup) > or = 60C - Daily temperature log must be kept up to date.