INSPECTION REPORT Health Protection JCHW-BC7SGE

PREMISES NAME Dae-Ji		Tel: Fax:
PREMISES ADDRESS 401 - 15940 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE May 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men’s washroom did not have any single use paper towels. Corrective Action(s): Ensure handwash stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Additional attention to cleaning required under the alcohol cooler, behind the chest freezer, and walk-in cooler (area under shelving). Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential attraction of pests. Correction date: Today 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 was at 4C (top) and 2C (bottom). -Under counter cooler was at 4C. -Chest freezers (three) were less than -18C. -Upright freezer was at -15C. -Hot holding of rice and sauces was greater than 60C. Sauces are reheated to a rolling boil on the stove prior to hot holding. -Gravy sauces are cooled using an ice wand. One ice wand on-site. Sauces were probed at 4C or less. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles were labelled and tested at 200ppm. Spray bottle available for back prep area and front kitchen. -Gravy mixing wand manually washed and sanitized. Sink plug available for 2 compartment sink. -Foods stored off the floor and covered. Raw foods stored below and separately from ready-to-eat foods. -Scoops stored in a sanitary manner. -Facility serviced by professional pest control on a monthly basis. May 01, 2019 report indicated one rodent was removed from a tincat and treatment was applied for ants. Ants were observed by the dishwasher. Did not observe evidence of rodents at the time of inspection. *Vent hood next service date of April 10, 2019 has passed. Ensure vent hood is professionally serviced to prevent any fire hazards. *Ensure drain by the dishwasher is cleaned to allow water to drain properly and all prevent attraction of pests. -Staff FoodSafe Level 1 valid until November 10, 2023. -Please contact the inspector if you have any questions or concerns.