INSPECTION REPORT Health Protection LKIM-AEUQUT

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE October 18, 2016	TIME SPENT 3 hours
OPERATOR (Person in Charge) Jae Chang Jung		NEXT INSPECTION DATE October 20, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order, Issue Closure Order	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 = 68

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items held at temperatures ranging from 9-18 degrees Celsius in cooler inserts. .CORRECTED DURING INSPECTION. Facility was closed during inspection. Food items placed back into cooler that was functional at 4 degrees Celsius Food items include: Vegetable and Spicy Squid,Spicy Tuna, Cooked Seaweed and Spinach dishes, Bean Sprouts, Potato Salad. . Corrective Action(s): DO NOT place potentially hazardous food items into cooler unit that is not at temperatures of less than or equal to 4 degrees Celsius. The facility was approved conditional upon all equipment properly functioning. DO NOT use this cooler unit until such time as it is maintaining temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items in hot holding unit not held at temperatures of greater than or equal to 60 degrees Celsius . Corrective Action(s): Ensure all items are placed in hot holding unit HOT at minimum 60 degrees Celsius. DO NOT leave food items on counter to cool or place in hot holding unit cold to "heat up" in hot holding unit. . Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food uncovered in walk in cooler. CORRECTED DURING INSPECTION. Only when the Health Inspector arrived did all the items in the cooler frantically get covered. . Corrective Action(s): Ensure all food items are covered in cooler unit. Do not wait until the Health Inspector arrives. This should be occurring daily. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various large quantities of meat all thawing on surfaces throughout kitchen upon entry. CORRECTED DURING INSPECTION - Upon arrival of Health Inspector all items were frantically placed in walk in cooler unit or under cold running water. . Corrective Action(s): DO NOT thaw items at room temperature. The staff knew basic food safety enough that Health Inspector did not have to tell them how to thaw food items properly. Ensure staff are thawing potentially hazardous food items properly and NOT just when the Health Inspector arrives. . Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout facility (see code 306 for specific details). Dead rodent in trap. Owner not able to produce pest inspection reports to Health Inspector during inspection. . Corrective Action(s): FACILITY ISSUED CLOSURE ORDER . Clean and sanitize all affected areas with 200ppm Chlorine solution (including shelves and floors). Have pest technician inspect facility again Provide past three months inspection reports to Health Inspector for review. Seal all holes. Including those in front booths and in party room Inspect all food in dry storage area. Discard any food items contaminated by rodents. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed throughout facility both in front of house (under all booths and in gaps of flooring) and in kitchen, in supply room and in party room. Areas in kitchen include on floors, in dry storage room, on canned food items, on shelves where bowls are stored, in staff washroom, etc. Photographs taken. . Staff observed to toss water at all areas pointed out by Health Inspector. . Corrective Action(s): Unacceptable practice . DO NOT use water to clean surfaces contaminated by rodent feces. 200ppm Chlorine is to be used to kill pathogens. DO NOT leave rodent droppings on surfaces where food or food equipment is to be placed. A more thorough cleaning is to occur at night. Violation Score: 15

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

Comments

COMMENTS - Handsinks adequately supplied - 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 NOTE: paper towels are to be added to dispenser unit NOTE: photographs taken of rodent droppings throughout. FACILITY IS CLOSED - until such time as granted approval to reopen by Health Inspector of Fraser Health Authority. Follow all instructions on Closure Order and Correction Order. Opening prior to being granted approval will result in fines.