INSPECTION REPORT Health Protection AJON-BH8MP8

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE October 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE November 07, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Back storage shelf (opposite back door) is exposed wood. Operator has ordered a new plastic shelf to replace this wooden shelf. Corrective Action(s): Replace wooden shelf with new shelf and ensure it is smooth, impervious and easy to clean and sanitize. To be corrected by October 31, 2019. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking needs to be replaced along dishwashing sinks. Corrective Action(s): Replace caulking along dishwashing sinks to prevent water from entering behind the sink wall. To be corrected by October 24, 2019. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # AJON-BH7U4B of Oct-22-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler ambient temperature measured at 9.9 degrees Celsius. Potentially hazardous foods such as eggs and meats stored in the walk-in cooler. Correction: Discard all potentially hazardous foods immediately. Code 401 noted on Routine inspection # AJON-BH7U4B of Oct-22-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Both hand washing stations blocked at the time of inspection. Hand sinks did not have liquid soap or paper towels. Correction: Re-fill liquid soap dispensers and paper towel dispensers for hand sinks. Ensure hand sinks are easily accessible at all times. Hand washing stations are to be easily accessible and fully equipped with liquid soap, paper towels and hot/cold running water at all times.

Comments

Follow-up Inspection: Hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water. Hand sinks are clear of obstruction and easily accessible. Temperature of walk-in cooler measured at 3.6 degrees Celsius. Walk-in cooler can now be used to store potentially hazardous foods. All coolers maintained at or below 4 degrees Celsius. All freezers maintained below -18 degrees Celsius. Thermometers present in all coolers and freezers. General food storage practices have improved: - All food items are covered with lids or plastic wrap. - All food items are stored at least 6 inches off the floor. - Used packaging material is not being re-used for storage of food items. - All open flour and dry products are stored in containers with a lid. No potentially hazardous foods stored at room temperature. Screen on back door has been removed and back door is closed. Operator informed that for the Winter months they will keep the back door closed and before Summer a new screen door would be installed. General cleaning of facility has improved significantly, especially for the following areas: - Ventilation canopy - Inside of all coolers and freezers - Underneath cooking equipment and sinks - All food preparation areas - Dishwashing area Owner present onsite and has certification for FOODSAFE Level 1. Bleach sanitizer available in large bucket with brand new wiping cloths. Sanitizer measured at 200 ppm chlorine. In addition to the violation above, the following still requires your attention: - Ensure more staff obtain certification for FOODSAFE Level 1 or it's equivalent for the times the operator is absent, and to better understand food safety. - Continue with the cleaning on a daily, weekly, and monthly basis according to your sanitation plan. - Bleach sanitizer is to be prepared every day and as needed throughout the day. Obtain chlorine test strips to ensure the sanitizer concentration is adequate. - Start recording temperatures of all coolers and freezers on a daily basis. This will help to ensure food is kept at a safe temperature, and to monitor how the equipment is functioning. - Ensure all food items are stored off the floor and covered when not in use. - Hand washing stations must be accessible and be equipped with liquid soap, paper towels and hot/cold running water at all times. - Employees must wash their hands before handling food and after any possible cause of contamination. - Do not re-use cans/bags from opened food packaging. - Transfer any leftover food products from opened packaging to a food grade container for later use. - Ensure any groceries delivered to the facility are placed into the appropriate storage units as soon as possible. Do not leave potentially hazardous food items at room temperature. Closure Order Rescinded from October 22, 2019 Routine Inspection (report #AJON-BH7U4B). Facility can now open for operation. Contact the health inspector if you have any further questions or concerns.