INSPECTION REPORT Health Protection ANAN-BH9TRL

PREMISES NAME Jong Ga Jip Korean Restaurant		Tel: (604) 421-7085 Fax: (604) 421-7087
PREMISES ADDRESS 4333 North Rd Burnaby, BC V3N 4N3		INSPECTION DATE October 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Charles Nam		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soup was found cooling at room temperature (63 degC). Vegetable broth was stored at room temperature (20 degC). Cooked potatoes were being stored in an insert within the well of the cooler and the temperature of the potatoes was 43 degC. Corrective Action(s): -When cooling foods, keep them out at room temperature (not fully covered so that steam can escape) for an hour an a half or so, then move them inside a cooler/freezer to cooler further. Foods must cool from 60 to 20 degC within 2 hours and from 20 to 4 degC within 4 hours. -Cooked foods cannot be cooled in the well of a refrigerated cooler that is open at the top. Hot foods must be cooled to 4 degC or below FIRST then placed in the inserts on top for service. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Some of the cutting boards have deep cuts in them and are black in several spots. Corrective Action(s): Replace these cutting boards. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning needs to improve. Corrective Action(s): Clean under, around and behind shelving and counters. Clean the build-up of grease/food under the cooking equipment. Clean the back room. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The cooler which the pink doors is at 8 degC. The foods were moved into other working coolers. Corrective Action(s): Get this cooler serviced. Don't store PHF's in this cooler until it can maintain a temperature of 4 degC or below. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FS level 1 certification has expired. Corrective Action(s): Get recertified by Nov. 30, 2019. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff on duty had FS level 1 certification. Corrective Action(s): At least one staff on duty must be Foodsafe Level 1 certified. Get cook certified by Nov. 30, 2019. Violation Score: 1

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

Comments

-Other coolers are below 4 degC -Freezers are below -18 degC -Rice was at 73 degC -Handsinks are fully equipped. -Dishwasher rinse is at 74 degC -200ppm bleach available on-site FOLLOW-UP TOMORROW