INSPECTION REPORT Health Protection DSOG-BGESKP

PREMISES NAME Mal Li Jang Sung		Tel: (604) 588-6100 Fax:
PREMISES ADDRESS 13648 105A Ave Surrey, BC V3T 2B3		INSPECTION DATE September 27, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seonghee Kwon		NEXT INSPECTION DATE September 30, 2019
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT VIOLATION: Utensils, plates, and other food contact surfaces not adequately sanitized due to improperly working high temperature dishwasher. The main method of sanitizing is via high temperature water. Corrective Action(s): Once the high temperature dishwasher is reinstalled, rewash and re-sanitize all utensils, plates, and other food contact surfaces prior to use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: REPEAT VIOLATION: The high temperature dishwasher is still not functioning. The new high temperature dishwasher did not achieve the sanitizing temperature of min 71C at the plate's level during the final rinse cycle. Corrective Action(s): Reinstall the new high temperature dishwasher and ensure that the dishwasher achieves the sanitizing temperature of min 71C at the plate's level during the final rinse cycle. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # DSOG-BGDUBL of Sep-26-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Build up of mildew inside the smaller prep line cooler. Correction: Adequately wash and sanitize the inside the prep line cooler prior to storing food. Correct by: Today

Comments

Follow up inspection to report #DSOG-BGDUBL: - The mildew inside the smaller prepline cooler has been removed and cleaned inside. - The mildew inside the main prepline cooler has been removed and cleaned inside. - No food handling being done at the time of the inspection. Most food items are stored on shelving units inside the walk in cooler, upright cooler, properly covered with plastic wraps or tight fitting lids. - Deep cleaning of the entire done yesterday. The following areas have been cleaned: - on floors throughout the kitchen. Keep the floors as dry as possible and do not let water pool. Pooling of water will attract pests. - there are still food debris on the shelving racks inside the walk in cooler - underneath the dishwasher and the two compartment sink - spills have been cleaned and removed in the dry storage area - underneath the sinks (including the designated handwash sinks, mop sinks, and prep sinks) Note: CLOSURE ORDER is still standing. Call the health inspector once the deficiencies noted on this report have been fixed.