INSPECTION REPORT Health Protection ECAO-CEXTN7

PREMISES NAME Gaya Korean Restaurant		Tel: (236) 520-1010 Fax:
PREMISES ADDRESS 5240 Rumble St Burnaby, BC V5J 2B6		INSPECTION DATE May 31, 2022	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Youngsum Lee		NEXT INSPECTION DATE June 07, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Dry noodles were being stored in water in a large container and small container at room temperature. Staff noted noodles soaking in water since the morning. Corrective Action(s): Discard large container and small container of noodles. -Potentially hazardous foods cannot be stored within the Danger Zone (4C to 60C) for more than 2 hours. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked rice found in an unplugged hot-holding unit. Temperature measured at 27C. Staff noted that "cold rice" used for their dishes. 2) Two large pots of broth found found on the floor of cooking area. Temperature measured at 26C. Staff noted that broth cooked in the morning. Time of inspection was approximately 1:30pm. Corrective Action(s): 1) Discard cooked rice. -Hot potentially hazardous foods are to be stored at or above 60C to minimize bacterial growth. Foods cannot be stored within the Danger Zone (4C to 60C) for more than 2 hours. 2) Discard two large pots of broth. -Hot potentially hazardous foods are to be stored at or above 60C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several wet, sanitizing cloths used found at room temperature in front area and back area. Corrective Action(s): Store sanitizing cloths in sanitizer buckets with adequate chlorine concentration. -Wet cloths at room temperature can promote bacterial growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Rubber tubing found in the handsink. Paper towel dispenser beside handsink was empty. Corrective Action(s): Remove rubber tubing and refill paper towel dispenser. -Fully equipped handsinks that are accessible to the staff allows for adequate handwashing and sanitation. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff in back area wiping gloved hands on towel several times during inspection. Staff continued to use same gloves. Corrective Action(s): Directed staff to change gloves. -Gloves are single-use only and are to be changed with new tasks. Ensure hands are washed prior to putting new gloves on and after removing used gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Prep cooler noted in previous inspection remains in point of sale area and has not been removed. No handsink is present. Per previous inspection, added prep cooler can remain "providing that is is only used for storage of pre-packaged food items and there is not food preparation or direct food handling." -Observed pre-packaged food and containers of unpackaged food, such as kimchi and salad, stored in prep cooler. Corrective Action(s): Move containers of cold food into coolers in kitchen area. Only keep pre-packaged food in prep cooler in point of sale area. Since this area does not have a handsink, adequate sanitation and hand hygiene cannot be guaranteed during food handling. This is a repeat violation. Correction order issued. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bag of onions stored on the ground near handsink and chemical storage area. 2) Three whole cabbages directly stored on shelf in back area. 3) Found opened container of dry rice in back area. Corrective Action(s): 1) Move bag of onions away from handsink and chemical storage area to protect food from contamination. Store foods at least 6 inches off the ground. 2) Move cabbages into food-grade containers or bags. Shelving is not a sanitary method for storing foods. 3) Close container. Ensure containers are closed and food is covered to protect from contamination. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen rice noodles were being thawed in a large container and a smaller container of water at room temperature. Noodles have been thawing since the morning per staff. Corrective Action(s): Discard rice noodles. -Proper thawing of food can be done under refrigeration (at or below 4C) or under cold, running water to minimize bacterial growth. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Large gap observed under back door leading outside. 2) Newspapers soaked in cooking oil found underneath cooking area which is near the back door. Corrective Action(s): 1) Install a door sweep to cover gap. This will minimize entrance of pests. Correction in 1 week. 2) Discard oil-soaked newspapers. This condition can attract pests. Correction by today. Violation Score: 3

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

Comments

Temperatures: -Prep cooler (back area): 2C -Single-unit cooler (back area): 2C -Walk-in cooler: 4C -Walk-in freezer: -16C (food is frozen) -Prep cooler (front area): 3C -Beverage cooler (front area): 4C -Rice in rice cooker: 67C Sanitation: -Washroom hand sinks have hot/cold running water, liquid soap, and single-use drying method. -Chlorine sanitizer (back area) measured at 200ppm. -Quats sanitizer (front area) measured at 100ppm -High-temperature dishwasher measured at 72C at the plate surface. Additional comments: -Food stored in cooler units are covered. -General sanitation is satisfactory -Grease vents in cooking area has minimal grease build-up. -Staff on site has valid FoodSafe Level 1.