INSPECTION REPORT Health Protection JMAA-B38U3J

PREMISES NAME Doni Korean Restaurant		Tel: (604) 581-8808 Fax:
PREMISES ADDRESS 24 - 10592 King George Blvd Surrey, BC V3T 2X3		INSPECTION DATE August 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gyung Suk Choi		NEXT INSPECTION DATE August 02, 2018
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked dumplings were placed directly in the undercounter cooler and were at an ambient temperature of 10C. Corrective Action(s): Cooked dumplings were discarded at time of inspection (approximately 150g). Ensure that all foods in cold storage are stored at or below 4C to prevent growth of bacteria that could cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Dumplings cooling inside freezer units were not covered at time of inspection. 2. Onions and vegetables inside cardboard box were received this morning and placed inside the janitorial room. Corrective Action(s): 1. Dumplings were covered with food-grade seran wrap. 2. Onions and vegetables were relocated to secondary storage space. Do not place any items inside the janitorial room - the mop sink area is strictly reserved for chemical storage and for disposal of wastewater. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following requires your attention: 1. Ventilation canopy is saturated with grease above the deep fryers. 2. Area underneath the cook line contains food debris and a dropped dumpling. Corrective Action(s): 1. Remove the ventliation salts, clean and degrease the slats, run through the low-temperature dishwasher. 2. Thoroughly sweep and mop the area underneath the cook line. Your facility is required to stay in sanitary condition. Unsanitary conditions may result in pest activity and contamination of food. Date to be corrected by: August 8, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small undercounter cooler in kitchen at 9C at time of inspection, and did not lower in temperature after 60 minutes. Corrective Action(s): Repair or service the cooler so that it reaches 4C or below. It is important that your cooler be able to maintain temperature to prevent the growth of disease-causing bacteria. Date to be corrected by: August 6, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in satisfactory sanitary condition and well-lit; however, the cook line area requires further attention (see violation code above). The following observations were made: 1. Temperatures - Chest freezers at -18C or below - Stand-up coolers and prep coolers at 4C or below - Undercounter stainless steel cooler at 9C (see violation code above) Note: Temperature logs were not being accurately maintained. Operator had stopped maintaining temperature logs after July 20, 2018. Temperature logs will need to be kept up-to-date. 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Restroom areas in good sanitary condition - Bleach sanitizer spray bottle contains approximately 200 ppm chlorine residual - Low-temperature dishwasher releases 50 ppm chlorine residual at final rinse cycle 3. Storage - Majority of ingredients are placed inside containers with tight-fitting lids, with the exemption of cooked dumplings which were not covered at time of inspection 4. Administrative - Operator has FoodSafe 1. Operator had renewed FoodSafe 1 certification on July 21, 2018 (FoodSafe 1 Certificate of Completion provided at time of inspection) - Permit posted and up-to-date 5. Pest Control - No evidence of recent pest activity at time of inspection A follow-up inspection will be conducted to ensure that the ventilation slats and cook line area are properly cleaned. No potentially hazardous foods may be placed inside the undercounter cooler until a follow-up inspection has verified that it can maintain a temperature of 4C or less.