INSPECTION REPORT Health Protection AHEN-B64SSE

PREMISES NAME Tae Yang Gak Restaurant		Tel: (604) 634-0111 Fax:
PREMISES ADDRESS 102 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE November 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tae Min Ha		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A hot-held vegetable soup product was below 60 degrees C in the crock pot and was placed into it for less than 2 hours according to the Operator. It was stated that the vegetable soup was heated prior to placing it into the crockpot. The crockpot was on the highest heat setting based on the Operator. Corrective Action(s): 1. Operator reheated the vegetable soup to at least 74 degrees C during the inspection and then placed the food product into the second hot-holding unit (inserts over boiling water) that was preheated to at or above 60 degrees C. The reheating step can only be one once for hot-held food product maintained below 60 degrees C for less than 2 hours as a corrective action. 2. Discontinue use of the crockpot as a hot-holding unit if it is unable to maintain hot-held food temperature at or above 60 degrees C and remove it from the food premises. Check hot-held food temperatures at least every 2 hours to make sure that food is being hot-held at or above 60 degrees C. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks in the kitchen, front service area, staff washroom, and both customer washrooms were supplied with liquid soap, hot and old running water, and paper towels. Walk-in-cooler, upright cooler, and both prep. coolers were at or below 4 degrees C. Drinks cooler was being used to store non-potentially hazardous beverages only. Both chest freezers and upright freezers were at or below -18 degrees C. Other hot-held food (including rice) were at or above 60 degrees C. Rice spatulas were being stored in a container filled with ice. Make sure the spatulas and container is cleaned, sanitized, and air dried at least every 4 hours, whenever contamination is possible, and after final operation. 100 ppm chlorine sanitizer was available inside a spray bottle and bucket. Mussels are received frozen inside a packaged and labelled container at this facility. No signs of recent pest activity were observed at the time of inspection. Pest control program via Orkin was in place on a monthly basis according to the Operator. Recent pest control reports from Orkin for service dates September 11, 2018 and October 12, 2018 were available on-site. Dishwasher final rinse temperature was 73.4 degrees C (71 degrees C or hotter) at the plate. Ice machine was in a clean condition. Operator and their husband had valid FOODSAFE Level 1 refresher certificate and temporary certificate (expiration dates: July 24, 2023, and July 27, 2023 respectively).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B64SSE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola oil and sesame oil is used on-site.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment