INSPECTION REPORT Health Protection DSOG-BMKT4N

PREMISES NAME Doni Korean Restaurant		Tel: (604) 581-8808 Fax:
PREMISES ADDRESS 24 - 10592 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE March 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gyung Suk Choi		NEXT INSPECTION DATE 4 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 = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Missing surface sanitizer inside the processing room. Corrective Action(s): Provide surface sanitizer at 100ppm chlorine bleach concentration. Surface sanitizer must be available at all times to sanitize all food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towels and hand soap at the handwashing station in the processing room. Corrective Action(s): The operator provided hand soap and paper towels at the noted handwashing station. All handwashing stations must be fully stocked with soap and paper towels at all times to properly wash hands during food preparation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris, dirt, and grease in the following areas: - underneath the dishwasher - on floors throughout the processing room - in the dry storage room Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Carpet is placed inside the walk in cooler. Corrective Action(s): Remove the carpet. Carpet mats cannot be used inside the kitchen due to hard to clean material and absorbent. Recommend rubber mats instead. Violation Score: 3

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

Comments

General kitchen: - General sanitation satisfactory. - The main handwashing station supplied with hot/cold running water, soap, paper towels. - Low temperature dishwasher dispensed 100ppm chlorine bleach concentration at 36C at the plate's level. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor. - FOODSAFE equivalent certified staff on duty. Verified at the time of the inspection. - No signs of pest activity. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding (rice, soup): > 60C - All refrigeration units equipped with working thermometers. - Daily temperature log must be kept up to date. Processing room: - General sanitation satisfactory. - Three compartment sink available for manual warewashing. Chlorine bleach available for manual dishwashing. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor. - No signs of pest activity. Temperature control: - Walk in cooler: < or = 4C - Walk in freezer: < or = -18C - All refrigeration units equipped with working thermometers. - Daily temperature log must be kept up to date.