INSPECTION REPORT Health Protection KLAI-CM3TGC

PREMISES NAME Agoongyi Korean Restaurant		Tel: (604) 427-2288 Fax:
PREMISES ADDRESS 19555 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE December 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gunoh Kim		NEXT INSPECTION DATE December 21, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. < 10 ppm chlorine residual detected in the chlorine sanitizer container holding in-use wiping cloths. 2. High temperature dish machine is unable to reach 71C at the plate level during the rinse cycle. The highest temperature attainable at the dish level was 68.8C during the rinse cycle; 172F was displayed on the rinse temperature gauge of the machine. Corrective Action(s): 1. **Issue corrected during the inspection** Staff added bleach to the sanitizer container. 200 ppm chlorine residual was detected after bleach was added. Change the sanitizer solution out every 1 - 2 hours, depending on usage. When the solution appears overly soiled, change out the sanitizer to ensure it has the proper concentration to allow for effective sanitation of food contact surfaces. 2. Correction Order issued. Facility is to closed the dinning area and stop all dine-in services. Facility can only do take-out only to limit the amount of in-here dishwares requiring washing and sanitizing. Call the area Inspector for a follow-up inspection to ensure the dish machine can reach at least 71C at the plate level during the rinse cycle before re-opening the dining area for dine-in services. Use the 2-compartment sink for manual warewashing of all cookwares for the time being; Procedures reviewed with staff. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. At the start of the inspection, noted some food in the walk-in cooler with no covers or stored protected. Observed staff brought trays and covers into the walk-in cooler at the start of the inspection and start covering food products when they became aware that they were having an inspection. 2. > 200 ppm chlorine residual (chlorine test strip bleached out) detected in a sanitizer spray bottle designated for the front of house. Corrective Action(s): **Issues corrected during the inspection** 1. Food handlers must ensure that all food that is not in active used must be stored protected at all time to prevent potential cross-contamination. Food safety practices need to be performed at all time and not only during an inspection. 2. Staff diluted the sanitizer spray bottle with > 200 ppm chlorine residual. After the dilution, 200 ppm chlorine residual was detected. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require sanitiary attention: 1. Walk-in cooler: Ceiling and wall. 2. Behind the cookline. 3. Underside of the handles of the reach-in cooler. 4. Below the 2-compartment dishwashing sink. 5. Inside the dishmachine. Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time. Consider increasing the cleaning frequency if the noted areas are soiled more quickly than the cleaning requirement that was set in the Sanitation Plan. Date to be corrected by: December 20, 2022 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dish machine is unable to reach 71C at the plate level during the rinse cycle. The highest temperature attainable at the dish level was 68.8C during the rinse cycle; 172F was displayed on the rinse temperature gauge of the machine. Corrective Action(s): Fix the high temperature dish machine and use the 2-compartment sink for manual warewashing for all cooking utensils until the machine is fixed. Manual warewashing procedure reviewed with staff. Date to be corrected by: Immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff onsite has FoodSafe level 1 or equivalent. Corrective Action(s): In the absence of the operator, at least one staff onsite must have FoodSafe level 1 or equivalent. Have at least 1 staff register. Date to be corrected by: December 20, 2022 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations were accessible (except for one of the stations; There are two handwash stations in the front of house serving area), equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were noted at 4C or less. All freezer units were noted at -18C or less. Acceptable storage hierarchy noted. 2 out of 3 sanitizer spray bottles were noted with 200 ppm chlorine residual (see violation 209 for the 3rd bottle). Interior of the ice machine and fume hood noted in a sanitary condition. In-use rice scooper and tongs were stored in water at room temperature. As per staff, water is changed out every hour. Drain plug available for the 2-compartment sink for manual warewashing. No signs of pest activities noted during the inspection.