INSPECTION REPORT Health Protection JAHN-B8XVLB

PREMISES NAME Busan Daeji Gukbap Restaurant Ltd.		Tel: (604) 492-1211 Fax:
PREMISES ADDRESS 101 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE January 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yi Hwan An		NEXT INSPECTION DATE 5 Months
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The cooler in the front area measured 10C at the time of inspetion. Staff noted that the cooler had been turned off overnight (empty) and was just turned on as they started the shift. Corrective Action(s): Move all foods to other cooler that is at 4C. Wait until the temperatuare drops to or below 4C before moving foods back in. 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

- Hot & cold running water is available - Handsinks are stocked - 100ppm chlorine residual detected in sanitizer bucket - Temperatures of refrigeration units, except for the cooler in the front, are adequate - Coolers are equipped with thermometers - High temp dishwasher reached >71C at plate's surface - Foods are stored with covers - No signs of pest activity noted at the time of inspection - FoodSafe certified staff present ATTENTION: - The handsink in the front area is clogged. Fix the handsink immediately. Do not rinse rice scoop in this sink as it may clog up the sink again. - Remove build-up of ice in freezers. - The glass door and handles of the upright cooler located across the stove needs cleaning & sanitizing. - Cooling of hot foods (pork, chicken etc) must happen so that it is cooled from 60C to 20C within 2 hours, transferred to a cooler for further cooling to 4C within 4 hours.