INSPECTION REPORT Health Protection LKIM-BCPRPK

PREMISES NAME Namhansansung		Tel: Fax:
PREMISES ADDRESS 14787 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE May 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 04, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 26

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding unit turned off. Unit at 50 degrees Celsius. CORRECTED DURING INSPECTION - hot holding unit turned back on. . Corrective Action(s): Ensure hot holding units are "ON" when food is inside and food is stored at temperatures of greater than or equal to 60 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed Nesting materials observed on floor (fiberglass insulation on floor under hot water tank) . Corrective Action(s): Obtain services of Pest Control. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Two holes observed behind black shelving unit. Door sweep/skirt on back door has worn away revealing holes. . Corrective Action(s): Pull out black storage shelving unit from wall and examine back drywall for other holes. Check behind hot water tank for holes as well. Seal any holes with NON-CHEWABLE materials (i.e. metal or wood) Replace door sweep. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on floor and on lower shelf of counter unit behind freezer. . Corrective Action(s): Clean and sanitize area. Use 200ppm Chlorine or equivalent. . Violation Score: 9

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.4) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Receipts available for inspection - for pork blood - approved source - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.