INSPECTION REPORT
Health Protection
AHEN-AUPTT3

PREMISES NAME
Dasarang Chicken
Tel:
Fax:
PREMISES ADDRESS
A - 10320 152nd St
Surrey, BC V3R 4G8
INSPECTION DATE
January 4, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Suk Lee Jeon
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Rice was measured at about 15 degrees C internally and the hot-holding unit was unplugged. Operator mentioned that they had forgot to discard this rice last night and closed the restaurant earlier than usual yesterday.
Corrective Action(s): Ensure all leftover rice is either properly cooled as per your food safety plan or immediately discarded. Operator discarded the rice at the time of inspection and placed the insert into the sink to be washed and sanitized.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was setup in the kitchen initially at the time of inspection. Note: Restaurant had opened about 1 hour ago and food orders were being made.
Corrective Action(s): Operator setup 100 ppm chlorine sanitizer inside a bucket with wiping cloths and inside a spray bottle. Ensure that food prep. surfaces are washed and sanitized after each use to prevent cross-contamination issues.
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 were adequately supplied with liquid soap, hot and cold running water, and paper towels.

Refrigeration units were at or below 4 degrees C / 40 degrees F:
-Walk-in-cooler: 3.8 degrees C
-Upright cooler in the kitchen: 2.2 degrees C
-Prep. cooler: 1.1 degrees C
-Small cooler in the kitchen: 3.7 degrees C
-Front servery cooler: 3.8 degrees C
-Upright drinks cooler with vegetable containers inside it: 2.8 degrees C

Three chest freezers and prep. freezer were at or below -18 degrees C / 0 degrees F.
*Please maintain refrigeration temperature records at least on a daily basis.
Walk-in-cooler was organized. Raw meat was stored separately and below ready to eat food.
100 ppm chlorine sanitizer was available in the front servery area.
No signs of recent pest activity were noted at the time of inspection.
Dishwasher final rinse temperature was 72.8 degrees C (71 degrees C or hotter) at the plate.