INSPECTION REPORT Health Protection LKIM-BJPQPK

PREMISES NAME Seoul Grill House		Tel: (778) 988-2848 Fax:
PREMISES ADDRESS 100 - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE December 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Chang Jung		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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Remainder of pumpkin soup and other dish for customer consumption left on lower counter at temperatures less than 60 degrees Celsius (45 degrees Celsius) . Corrective Action(s): Items returned to oven and stove top. All potentially hazardous food items are to be kept hot if they are not being time tracked with other food items in front. Ensure back items are kept HOT (greater than or equal to 60 degrees Celsius) until such time as they are added to front time tracked food or cooling process beings. NOTE: Food items were not being cooled during inspection . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exhaust canopy grills above deep fryers need cleaning. Maintenance in this area must occur on a regular basis. Scoops are not to be left inside dry good bins. They accumulate food debris and must be washed after each use. Old rodent droppings found in cupboard under beverage dispensing unit. These must be removed from facility immediately and area sanitized. Corrective Action(s): Ensure exhaust canopy grills are routinely cleaned. Scoops are to be cleaned after each use and not left in dry goods containers. .Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 9

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Hair restraints in use - Light covers in place - Cooler handles in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection Once again: 1) Organization of bar storage area. This area no longer cluttered 2) Time recording, both lunch and dinner, for potentially hazardous food items stored outside of cold or hot holding temperatures still occurring as required for this practice - EXCELLENT!