INSPECTION REPORT Health Protection JAHN-B3MRZ3

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 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yi Hwan An		NEXT INSPECTION DATE August 24, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - 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. Corrective Action(s): 1. Ensure that 100-200ppm chlorine sanitizer (1teaspoon bleach per 1L water) is prepared fresh everyday. Cloths shall be stored in sanitizer solution when not in use. 2. Re-locate all knives as this area (gap) cannot be maintained in a sanitary manner. A knif rack may be required. DATE TO BE CORRECTED BY: August 24 2018 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap at the handsink in the kitchen. Corrective Action(s): Staff refilled soap at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of raw chicken in the walk-in cooler are stored uncovered. Corrective Action(s): Ensure to cover raw chicken during storage to prevent cross-contamination. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Noted medicine in the kitchen. Corrective Action(s): Remove items unrelated to food operation from the kitchen. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No FOODSAFE trained employee present during owner's absence. Corrective Action(s): Ensure that at least one kitchen staff has FOODSAFE certificate during owner's absence. Be mindful that FOODSAFE certificate expries every 5 years. DATE TO BE CORRECTED BY: August 24 2018 Violation Score: 1

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

Comments

- The facility is equipped with hot & cold running water - High temp dishwasher achieved adequate sanitizing temperature >71C - Temperatures of all refrigeration units meet regulatory requirements (<4C coolers, <-18C freezers) - Bleach available - Ice wands used for cooling of broth - No signs of pest activity noted - Refrigeration units are equipped with working thermometer ATTENTION: - All foods (including onions) shall be stored 6 inches off of floor - Dry ingredients shall be stored with a tight fitting lid - Start a Temperature log for all refrigeration units - No cardboard boxes or newspaper in the kitchen