INSPECTION REPORT Health Protection KLAI-D3BSYG

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 13, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Young Jang		NEXT INSPECTION DATE March 20, 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 = 11

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Missing light shield on the fixture in the main cooking area. 2. > 200 PPM chlorine residual detected in the 2 sanitizer containers. Corrective Action(s): 1. Replace the missing light shield or purchase individual protective sleeves for the light bulbs. Date to be corrected by: March 20, 2024 2. **Issue corrected at the time of inspection** Sanitizer concentration was diluted. 200 PPM chlorine residual detected. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Large amount of Jjambong (soup), Jjjang (sauce) and Kkan Pung Gi (chicken) were made at the facility and packaged for retail sales noted in one of the upright freezers at the facility. No updated Food Safety Plans were submitted and approved prior to facility starting retail sales. Corrective Action(s): Operator MUST stop packaging for retail sales at this point. All the food that were previously packaged for retails can be sold but no more new packages can be made. Identify all food that will be made for retail sales. Operator must submit an updated Food Safety Plan to demonstrate how these food will be properly cooled and frozen and how they will be safely delivered to the retails store. Operator must also provide a sample package label for review. Please also indicate approximately how many packaged products will be made on a daily/ weekly basis - the District Health Inspector will determine if there is adequate space at the facility for the operator to safely make the food products for retail sales. Date to be corrected by: March 20, 2024 Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings (around 5 - 10) noted on the cabinetry unit beside the walk-in cooler. Corrective Action(s): Clean, sweep and sanitize all areas noted with mouse droppings and maintain in a sanitary condition after. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup noted in the interior (bottom shelves) of one of the upright freezers - across from the dishwasher. Corrective Action(s): Clean and sanitize the freezer indicated above. Date to be corrected by: Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Cardboard noted in-use for lining the shelves in one of the upright freezers. 2. Peeling wall paper and smoke noted covering the wall by the smaller exhaust hood. Corrective Action(s): 1. Remove all cardboard. Do not use cardboard as liners. 2. Repaint the wall and fix the peeling wall paper. All surfaces in a food premises must be smooth and easy to clean. Date to be corrected by: March 20, 2024 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Rice and sauces were being hot held at over 60.0C. High temperature dish machine was able to reach 73.9C at the plate level during the rinse cycle. One of the staff onsite has a valid FOODSAFE certificate.