INSPECTION REPORT Health Protection JCHW-CURRZT

PREMISES NAME Jin Soo Sung Chan Korean Restaurant		Tel: (604) 498-3177 Fax:
PREMISES ADDRESS 10312 152A St Surrey, BC V3R 7P6		INSPECTION DATE August 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Julie Park/Robin Jang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken made approximately 4 hours ago was in a large, covered insert at 26C. Onion gravy made approximately 4 hours ago was at 10C in a 20L pail. Corrective Action(s): Cooked foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Foods can be rapidly cooled using shallow trays, water bath, cooling foods in the walk-in freezer, etc. Sauce was moved to the freezer and chicken was placed on baking sheets in single layers at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cook line handwash station had a container of flour in the hand basin, preventing staff from washing their hands. This is a reoccurring violation. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate handwashing. Insert was removed from the hand basin at the time of inspection. Remove the cart from the front of the handwash station to allow staff easy access to the handwash station at all times. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed washing gloves. This is a reoccurring violation. Corrective Action(s): Single use gloves cannot be washed. Staff must change gloves whenever they become contaminated to prevent potential cross contamination. Review hand hygiene practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Boxes of cabbage and radish were stored directly on the floor by the dishwashing area (floor was wet). Corrective Action(s): Ensure foods are stored off the ground and protected from potential contamination. Cabbage and radish was relocated at the time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door screen was left open at the time of inspection. Corrective Action(s): Back door screen must be closed to prevent potential pest entry. Screen door was closed at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep coolers had significant mould growth on the door seals. Corrective Action(s): Ensure door seals are cleaned and sanitized on a regular basis and facility is maintained in a clean and sanitary condition. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cook line was lined with cardboard. Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cook line handwash station was leaking water. Corrective Action(s): Service the handwash station pipe to prevent water leak. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: None of the staff present in the facility at the time of inspection had their FOODSAFE Level 1 or equivalent training. Corrective Action(s): While the facility is in operation, at least one staff member must have FOODSAFE Level 1 or equivalent training. Additional staff must be trained, or staff must be scheduled accordingly. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -13C. -Stack coolers (2) by the walk-in cooler were both less than 4C. -Prep line prep coolers (2) were at 4C (top and bottom). -Prep line under counter coolers (2) were at 4C. -Appetizer prep cooler was at 4C (top and bottom). -Upright coolers were both at 4C. -Cold soup cooler was less than 0C. -Upright freezer was at -18C. -Chest freezer was at -18C. -No hot holding of rice at the time of inspection. -Chicken was fried to greater than 74C. -High temperature dishwasher had a final rinse of 74C on the dish surface on consecutive cycles. -Bleach sanitation spray bottle was labelled and tested at 200ppm. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.