INSPECTION REPORT Health Protection JAHN-B43TRB

PREMISES NAME Busan Daeji Gukbap Restaurant Ltd.		Tel: (604) 492-1211 Fax:
PREMISES ADDRESS 101 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE August 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yi Hwan An		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staffs hold FOOSAFE certificate in the owner's absence. Corrective Action(s): Ensure that at least one staff holds a valid FOODSAFE level 1 certificate in the owner's absence. The owner is to inform the health inspector after staff has signed up for a course. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JAHN-B3MRZ3 of Aug-14-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer was in place. Staff prepared sanitizer with bleach solution during inspection. 2. Knives are stored in the gap between the wall and the wooden table. Correction:

Comments

- The sanitizer in the front had 100ppm chlorine residual, but the sanitizer in the back was prepared yesterday and no detectable chlorine residual was present. Ensure that all sanitizer buckets are clearly labelled and cloths are stored in the bucket when not in use. Cloths should be stored in the bucket to allow enough contact time to sanitize the cloths. - The knives are properly stored on a knife metal board in a sanitary manner. - Handsinks are stocked with liquid soap and paper towels. - Raw chickens submerged in water in the walk-in cooler are still left uncovered. Ensure to cover all raw foods during storage. - Cardboard boxes are removed from the kitchen. - Template of temperature log is in place, but the operator has still not started recordkeeping.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-B43TRB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment