Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-BLBQLL
PREMISES NAME
Gangnam Sikdang
Tel:
Fax:
PREMISES ADDRESS
14787 108th Ave
Surrey, BC V3R 1V9
INSPECTION DATE
January 30, 2020
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Eunkyung Kim
NEXT INSPECTION DATE
February 06, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: High (≥30) Total Score = 31
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Large pot of soup at temperatures exceeding 4 degrees Celsius - 14 degrees Internal temperature observed. CORRECTED DURING INSPECTION - item moved to cooler unit.
.
Corrective Action(s): Do not leave potentially hazardous food items at room temperature. Ensure they are placed into the cooler.
.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of inspector. CORRECTED DURING INSPECTION - Sanitizer solution made.
Sanitizer bucket stored on floor - CORRECTED DURING INSPECTION - Item put into dishwasher for proper washing.
.
Corrective Action(s): Sanitizer solution is to be available for use during food preparation. Ensure adequate fresh supply made daily.
Sanitizer bucket is not to be stored on floor as item is moved onto counters throughout the day.
.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Main handsink in back kitchen area lacking soap and blocked with plastic bags. CORRECTED DURING INSPECTION - soap found and items removed from blocking sink.
.
Corrective Action(s): This sink is to be adequately supplied and freely accessible at all times.
.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
Observation: Freezer storing food items intended for preparation stored in customer service area.
.
Corrective Action(s): This issue was discussed during initial inspection. Only those prepared food items are to be stored in customer area. All other food items intended for food preparation are to be stored in kitchen.
Relocate freezer.
.
Violation Score: 1

209 - Food not protected from contamination [s. 12(a)]
Observation: Multiple observations:
1) Food items stored on floor
2) Food items in bags torn open
3) Boots stored on shelf where food is stored.
.
Corrective Action(s): Ensure food is properly protected from contamination:
1) All items are to be stored off floor minimum 15cm. Obtain additional shelving if required or reduce volume of deliveries
2) Obtain pest proof containers for opened bags of rice, etc.
3) Boots and other non-food related items are not to be stored in food preparation areas and amongst food related items.
.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food stored throughout. Disorganized premises.
.
Corrective Action(s): Better organization throughout. Food items are not to be stored in patron area.
.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Carpet found in food preparation area.
.
Corrective Action(s): Remove carpet from food preparation area.
.
Violation Score: 3

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

COMMENTS
- No evidence of pests
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (80) Degrees Celsius ppm at the dish
- Raw meat stored away from Ready to Eat food items
- Proper re-heating methods observed for previously cooked food items
- Hair restraints in use
- Back door closed during inspection
- Light covers in place
- Cooler handles and seals in good sanitary condition
- FoodSafe Certified staff present during inspection

NOTE: Label items for sale to public. Minimum items to include: Name of item, Date item made, Ingredients of item