INSPECTION REPORT Health Protection AJON-BJ9U7M

PREMISES NAME Baik Mi Korean Restaurant		Tel: (604) 278-0788 Fax:
PREMISES ADDRESS 19539 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE November 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaeman Jo		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several boxes of raw meats stored on floor of preparation area. Staff claimed the meats were delivered 5 minutes prior to health inspector coming. Corrective Action(s): - Move all meats to walk-in cooler. - Ensure all potentially hazardous foods are placed into appropriate storage units immediately after receipt. - All cold potentially hazardous foods are to be stored at or below 4 degrees Celsius. - Do not store any food items on the floor. All food items are to be stored at least 6 inches off the floor. ***This is an ongoing issue. Future observations of this violation will lead to further progressive enforcement.*** Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff on duty has certification for FOODSAFE Level 1 at the time of inspection. Owner arrived during the inspection and has certification for FOODSAFE Level 1. Owner provided a copy of the main cook's temporary FOODSAFE Level 1 certificate, however the main cook was not present during the inspection. Corrective Action(s): Ensure at least one person onsite has certification for FOODSAFE Level 1 or it's equivalent AT ALL TIMES DURING OPERATION. This is an ongoing issue. Owner was made aware that any future observations with this violation will lead to an immediate Violation Ticket. Violation Score: 1

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

Comments

Follow-up Inspection: Back wooden storage shelf has now been replaced with two plastic shelves. Wooden shelf has been removed. Light bulb cover in walk-in cooler has now been cleaned. Continue cleaning the ventilation hood canopy and in-between equipment of the cookline on a regular basis. REMINDER: All cold potentially hazardous foods are to be stored at or below 4 degrees Celsius. All frozen potentially hazardous foods are to be stored at or below -18 degrees Celsius. All hot potentially hazardous foods are to be stored at or above 60 degrees Celsius. In order to time-track when the deliveries are occurring, the staff will now write down the time of delivery on EACH invoice.