INSPECTION REPORT Health Protection KMLN-AEUTXV

PREMISES NAME Gawon Korean Restaurant		Tel: (778) 881-2464 Fax: (604) 568-2464
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE October 18, 2016	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Kyle Won		NEXT INSPECTION DATE October 25, 2016
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Found 2 inserts full of containers of kimbap in 2 different coolers, kimbap was measured to be 23C and 24C. Corrective Action(s): Must ensure kimbap is kept below 4 C at all times, owner admitted keeps at room temperature. Discarded kimbap at 2 hour mark from when staff advised they made them. THIS IS A REPEAT OFFENCE: owner advise will no long sell kimbap, will remove from menu. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found chicken nuggets to be 32 C in hot holding unit. Corrective Action(s): Must keep potentially hazardous foods above 60 C at all times, staff advised cooked 1 hour prior. Reheat to 74 C and keep above 60 C. THIS IS A REPEAT OFFENCE Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Found food debris on all of the mandolines on the clean equipment rack. 2. Found multiple inserts stacked while wet. Corrective Action(s): 1. Must ensure all food debris is removed from equipment before sanitizing and air drying. 2. Must ensure all equipment is completely dry before stacking and putting away. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back cooking area was blocked with containers at time of inspection. Corrective Action(s): Must keep hand sink clear at all times so staff can easily wash their hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Found food items stored on the floor 2. Found dirty dishes (i.e. rice inserts) being stored on top of opened food items (i.e. noodles) 3. Found open noodle packages being store inside cardboard containers. Corrective Action(s): 1. Must keep all food, and food equipment 6" (15cm ) off of the floor at all times. 2. Must ensure to place all dirty dishes directly into 3 compartment dirty dish compartment 3. Do not store opened product inside cardboard boxes as they are not easily cleanable, use only food grad containers Correct: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was 8 C on top and 12 C on bottom Corrective Action(s): Dial on cooler was adjusted during inspection, only vegetables were found inside. Do not use for anything other then vegetables until cooler can maintain 4 C CORRECT: today Violation Score: 3

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

Comments

-both 2 door coolers were 2 C - Deep freezer was -15 C - Hot holding except chicken nuggets was 60 C or hotter - Hand sinks had liquid soap, paper towel, hot and cold water - Wiping rags were in 100 - 200 ppm chlorine - 3 compartment sink had 200 ppm chlorine - No signs of pest activity noted during inspection. - General sanitation is satisfactory - Owner and staff have retaken food safe. NOTE: due to repeat behavior and lack of storage within the premises, owner is required to reduce menu by 1/3. If unable to reduce menu on own, health department will be able to assist