Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-AS9S9N
PREMISES NAME
Dae-Ji
Tel:
Fax:
PREMISES ADDRESS
401 - 15940 Fraser Hwy
Surrey, BC V4N 0X8
INSPECTION DATE
October 18, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Sean Kim
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Soup in the hot holding unit was probed at 44C and 54C. Hot water bath was probed at 59C. Soup has been in the insert for approximately 1 hour.
Corrective Action(s): Hot potentially hazardous foods must be stored above 60C. Do not use the hot holing unit to store hot foods until it is above 60C. Soup was reheated to above 74C and placed into the hot hold unit. Hot holding unit was adjusted to a higher temperature.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: A hair was found in a container of flour used for food preparation.
Corrective Action(s): Ensure hair is suitably confined to prevent potential contamination of foods. Flour was discarded at the time of inspection.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings were found along the walls in the dry storage area.
Corrective Action(s): Have facility serviced by a professional pest control operator to eliminate pest infestation. Areas affected by pests must be sanitized using a bleach solution, followed by wiping droppings away.
Correction date: 1 week
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Chest freezer is lined with cardboard boxes. Cardboard boxes are soaked in blood.
Corrective Action(s): Do not use cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable.
Correction date: Today
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Prep cooler door seal (left side) is broken and needs to be replaced. Broken door seals are also allowing for food debris to accumulate, which is becoming mouldy.
Corrective Action(s): Replace door seal to prevent accumulation of food debris and to prevent loss of cold refrigeration air. While cooler door seal is waiting to be replaced, staff are to more diligently clean and sanitize door seals.
Correction date: 1 month.
Violation Score: 3

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

-Walk-in cooler was at 4C.
-Prep cooler (right side) was at 2C (top) and 1C (bottom).
-Prep cooler (left side) was at 4C.
-Chest freezers were both less than -18C.
-Upright freezer was at -14C.
-Rice cooker was greater than 60C. Water used to store rice scoop changed every 2 to 3 hours.
-Facility has two ice wands for cooling hot potentially hazardous foods. Sauces were probed at less than 4C in the walk-in cooler.
-High temperature dishwasher had a final rinse of 71C on the dish surface (minimum 71C required for proper sanitizing).
-Hot handwash stations were easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Bleach spray bottle properly labelled and tested at 200ppm.
-Foods properly stored off the floor and covered. Raw meats were stored below and separately from ready-to-eat foods.
-General sanitation satisfactory. Grill and stove are cleaned on a weekly schedule.
-Washroom clean and sanitary.
-Staff on-site FoodSafe Level 1 certified - certificate expires December 21, 2020.
-Please contact the inspector if you have any questions or concerns.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCHW-AS9S9N
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: 0.08 hour
Specific comments: Facility does not use margarine.
Oil is trans fat free.
Other food items met the trans fat requirements.
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