INSPECTION REPORT Health Protection MLUO-D2DQYE

PREMISES NAME Korean Street Food Cafe - UFV Abbotsford Campus		Tel: (604) 504-7441 Fax:
PREMISES ADDRESS 33844 King Rd Abbotsford, BC V2S 7M7		INSPECTION DATE February 12, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 29, 2024
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Lowest temp recorded for walk-in cooler was -16 deg C temperature log showed freezer at -15 deg C or -16 deg C (checked twice - AM & PM) Corrective Action(s): Freezer to be maintained at -18 deg C Ensure this equipment is monitored more than 2x a day to show trend of freezer temp Call facility service for maintenance Violation Score: 1

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

Comments

Physical Facility All sinks are working properly with no leaks; provided with liquid soap and paper towels. No signs of pests noted at time of visit; no unnecessary clutter or items as premises is tight (smaller than average). Personal items stored away from food prep and food storage areas. Floors, ceiling and walls maintained in good condition. General Food Safety all raw food is separte from ready to eat or cooked foods food thawed inside walk-in cooler food protected from contamination (display case, foods covered) food stored above floor (15 cm) chemicals in designated area/ cleaners & sanitizers labeled Temperature Control walk-in freezer at -18 deg C ambient temp refrigeration units at 3-4 deg C ambient temp hot holding for eggs, wedges, bacon at 68 to 72 deg C Note: ensure to change ice frequently for toppings on insert for Korean bowls temperature log available and up to date Sanitation/Maintenance/Food Handler Hygiene wiping cloths stored in sanitizing solution sanitizer measured 200 ppm (test strip available) mechanical dishwasher final rinse reached >71 deg C staff wearing hairnets/hair restraint; observed hand washing general sanitation satisfactory Note: Hand delivered health permit at time of inspection. Post permit in a conspicuous location.