INSPECTION REPORT Health Protection ABRR-C4NTVZ

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE July 6, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE July 07, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 66

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Brown Sauce in large container was left on the counter to cooler. Internal temperature was measured at 50C after 5 hours Corrective Action(s): - Discarded at the time of inspection. Explained the cooling methods to operator - Ensure that all hot foods are cooled from 60C to 20C within 2 hours and then from 20C to 4C inside cooler within next four hours Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front prep cooler was measured at 7C to 10C internal food temperature Corrective Action(s): - Raw meats and seafood stored in prep cooler inserts. - Store all items in the cooler maintained at less than 4C. Call for the service of cooler, ensure that internal temperature is less than 4C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available in front or back kitchen area Corrective Action(s): Fresh prepared sanitizer measured at 100ppm chlorine residual Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher was not working, after several cycles dishwasher was measured at 63 C during final rinse at dish surface Corrective Action(s): - Call for service and ensure that temperature reaches 71C during final rinse cycle at dish surface - Manual warewashing was set up in three compartment sink. Sanitizer for final rinse step was measured at 200ppm chlorine residual. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing area at the front was blocked with buckets in front. Liquid soap was not availbable at the time of inspection - Handsink in back area was blocked with containers and paer towel was not available Corrective Action(s): - All handsink must be supplied with hot and cold running water, liquid soap and paper towel and must be avilable at all times( must not be blocked with utensils or items at the front) Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - In walk-in cooler, several containers and boxes of vegetables were stored below meat - Raw eggs were stored above ready to eat food items - Bags of flour left on the floor in dry storage area Corrective Action(s): - Store all meats and raw eggs below and away from ready to eat food items - Store all food items off the floor to protect from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, grease and grime observed in kitchen, near dishwashing area, dry storage area Corrective Action(s): - Clean the above areas and maintain sanitary conditions Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Cooler (prep) unit in front area measured at 7C internal food temperature - Dishwasher measured at 63C during final rinse at dish surface Corrective Action(s): - Call for service - Ensure that cooler is maintained at 4C or less - Dishwasher must reach atleast 71C during final rinse at dish surface Violation Score: 9

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

Comments

- Handsinks in washrooms are stocked adequately - Upright cooler, walk-incooler are measured at less than 4C - All freezers in back kitchen area, dry storage area, in hallway are measured at less than -18C - Hot holding unit is greater than 60C - FOODSAFE is verified during inspection - No evidence of pest activity is noted during inspection NOTE: Operator signature not required due to COVID 19 pandemic