INSPECTION REPORT Health Protection RWOG-CYEVEX

PREMISES NAME Jejudo		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE December 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kwangjo Cho		NEXT INSPECTION DATE 6 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 = 16

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer again. Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above ready to eat foods such as kimchi Corrective Action(s): Store eggs below and away from ready to eat foods. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling tiles from water damage from last year still not repaired. Staff stated that the work is to be completed within 2 weeks. Corrective Action(s): `Repair or replace damaged ceiling tiles. Violation Score: 5 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff stated that ice shaver machine and vegetable cutter machine are not in use. Corrective Action(s): Remove these items from the facility to reduce clutter. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in spray bottle - dishwasher reached 71C at final rinse cycle - menu states only salmon, tuna, hamachi, abalone and scallop sashimi is available - you must not serve flounder unless you have written permission from Fraser Health Authority - staff stated fish tank near back two compartment sink is not use Note: 2 buckets of unidentified liquid in back outside hallway, measuring 67C; staff stated that this is old oil for disposal Temperatures: Kitchen - cold soup freezer: -1C - two door cooler: 4C - small prep cooler (side dishes): 1C - prep table: 3C - smaller prep table: 2C - soup prep table: 4C - undercounter cooler by back door: 4C - walk-in cooler: 4C - walk-in freezer: -17C - hot held rice cabinet: 57C - turn up to 60C or higher - rice cooker: 65C Sushi Bar Area: - keg cooler: 2C - water cooler: 4C - drinks cooler: 8C (only canned drinks, no potentially hazardous foods) - sushi display coolers: 3-4C - drawers underneath sushi work top: 2-4C - under counter cooler: 4C - counter top freezer: -19C - chest freezer in office: -23C