INSPECTION REPORT Health Protection LKIM-BLHPCF

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE February 5, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE February 07, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food items observed upon arrival of inspector during inspection: - Raw meat in container of water - 10 degrees Celsius - 3 Containers of cooked potatoes - 11-16 degrees Celsius - Cooked chicken - 26 degrees Celsius CORRECTED DURING INSPECTION - items relocated to walk in cooler unit. . Corrective Action(s): Ensure all items that are potentially hazardous are not left out at room temperature during lunch rush. Use items as needed and place back into walk in cooler unit.. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cutting boards stored on floor in equipment storage room. Rodent droppings found in this area. Rodent droppings found in storage room. . Corrective Action(s): Clean and sanitize all items in equipment storage room. All items must be removed from shelves. Both shelves and equipment are to be cleaned and sanitized. Cutting boards are NEVER to be stored on floor. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher lacking sanitizer solution as bucket had run out of solution. Dishes have not been properly sanitized. CORRECTED DURING INSPECTION - Sanitizer solution replaced. Dishes and cutlery run through dishwasher to ensure proper sanitation - observed by Health Inspector. . Corrective Action(s): Ensure sanitizer solution levels are adequate each day. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Lack of paper towels in staff washroom. . Corrective Action(s): Ensure paper towels in staff washroom at all times. This has been discussed on previous inspection . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Cell phone observed on counter in kitchen preparation area Cell phone, nail clippers and personal effects found stored in with dishes in bar area . Corrective Action(s): Staff Personal items are to be stored completely separate from those items intended for the public. Keep personal items out of food preparation or storage areas. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following places: - Equipment storage room - Bar area under counter - Bar area on counter - Dry goods storage room . Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Discuss with professional pest control company currently servicing facility . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Hole found in wooden storage shelving unit in equipment storage room . Corrective Action(s): Seal all holes in facility . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Staff are not washing the vents of exhaust canopy at adequate frequency. . Corrective Action(s): Increase frequency of washing exhaust canopy. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Vegetable choppers/mandolins in good sanitary condition - Containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection NOTE: Pest technician to conduct site inspection TODAY. Have inspection report available for follow up inspection on Friday.