INSPECTION REPORT Health Protection JCHW-C7DSHB

PREMISES NAME RoDem Korea		Tel: (778) 867-1226 Fax:
PREMISES ADDRESS 101F - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 1, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jin Tae Kim & Mun Ran (Susan) Jung		NEXT INSPECTION DATE October 04, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Kitchen had no bleach sanitizer prepared at the time of inspection. Corrective Action(s): While in operation, each food preparation area must have bleach at 100ppm to 200ppm prepared to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash station did not have any liquid hand soap. Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach was stronger than 400ppm (resulted in test strip bleaching out). 2) Raw eggs were stored above ready-to-eat foods. Corrective Action(s): 1) Bleach in excess of 400ppm is not considered food grade and may be toxic for human health. Bleach must be maintained between 100ppm to 200ppm. To prepare 100ppm to 200ppm bleach, add 2mL of bleach per litre of water. Bleach was diluted at the time of inspection. 2) Ensure cooler is organized so raw eggs are located below ready-to-eat foods to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was at 7C. Fan had large amounts of ice build-up. Corrective Action(s): Have technician service cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 9

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

Comments

-Freezer units were at -18C and -15C. -Operator states food in the hot holding unit is discarded approximately every hours. Hot foods ranged from 45C to greater than 60C. If foods are stored below 60C, a record keeping system is required to determine when the foods were placed in the hot holding unit. -Cleaning and sanitizing carried out in the 2-compartment sink. Manual warewashing signage posted and sink plug and bleach available. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until December 02, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.