INSPECTION REPORT Health Protection ZDER-BKLVBJ

PREMISES NAME Gawon Korean Restaurant		Tel: (778) 881-2464 Fax: (604) 568-2464
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE January 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyle Won		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held foods in display noted at 51-57 C, water level lower then normal. Corrective Action(s): Ensure potentially hazardous foods are hot held at 60 C or higher. Adjust water level and temperature of unit and monitor food. Food in inserts have been placed in unit within 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: White plastic garbage bag used to hold whole cabbage heads and another bag to hold open bag of sugar. Corrective Action(s): Ensure all food containers are smooth, durable, easy to clean, non-absorbent and pest proof. Garbage bags are not suitable material to hold food. Replace garbage bags with food container that meets standards and has a lid. Correction date: 1 day Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front chest freezer noted with broken lid, held down with 2 Mayo buckets Corrective Action(s): Ensure all equipment is functioning properly - repair/replace freezer lid/lid hinge to allow lid to close properly without weight. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: -Handsinks supplied with hot & cold water, liquid soap and paper towel -Front prep cooler: 3 C -Beverage cooler: 4 C -Standing cooler: 3 C (left) / 3 C (right) -Hot holding unit: 51 C - 57 C (*violation noted above) -Probe thermometer available -Sanitizer bucket noted 100 ppm - 200 ppm chlorine -3 comp sink with plugs - sanitizer noted at 100 ppm chlorine -Food protected from contamination - covered and stored off the ground -No signs of pest activity noted -General sanitation satisfactory -Permit posted