INSPECTION REPORT Health Protection LKIM-ABKSZG

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE July 5, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE July 19, 2016
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout. Discussed with Manager. . Corrective Action(s): Areas shown to Manager must be cleaned and sanitized. Place glue boards in sliding cupboards in front (adjacent to buffet) Place glue boards near to side exit door Place glue boards in front cash area Discard bag of rice that has been contaminated by rodents chewing rice bag . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes observed in hot water area under pipe and in bar area Clutter observed next to bar area Rice in bags not stored in pest proof containers - Rice has been contaminated by rodents chewing. . Corrective Action(s): Remove all clutter. Clean and sanitize. Use flashlight and inspect area for holes and activity. Seal any holes, place sticky traps in area. Keep area clutter free. Remove all items on lower shelf in dry storage area, clean and sanitize, seal holes, observe area for rodent activity without clutter of stored items Place all rice in pest proof containers . Violation Score: 9

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

Comments

Facility requires removal of all clutter. Ensure staff are not contributing to infestation by not putting things away. Ensure all items in back are required for use. Remove all unnecessary items from restaurant. Remove items not immediately required for day to day operation to side room.