INSPECTION REPORT Health Protection RWOG-BKFVJC

PREMISES NAME Hiel Cafe		Tel: (778) 858-0423 Fax:
PREMISES ADDRESS 101 - 7885 6th St Burnaby, BC V3N 3N4		INSPECTION DATE January 2, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seokwoo Yang		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cups still being stored in front handwashing sink. Corrective Action(s): Handwashing sink is for handwashing ONLY. Do not store utensils and equipment in basin. This is a repeat violation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Crabs, lobsters, octopi and shellfish being defrosted in the back kitchen in containers on the floor. Owner states that she is holding it for another member of her church to thaw out for a private party tonight as this other member does not have enough space in her home. Owner has stated that seafood will not be cooked in this premises. Corrective Action(s): This premises is not equipped (no ventilation hood) nor permitted to cook or serve raw proteins for the public or for private parties. Remove all crabs, lobsters and shellfish from the premises. Only food for the cafe can be stored in this premises. Correction Order Issued. Violation Score: 5

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

Code 302 noted on Routine inspection # RWOG-BKCV3N of Dec-30-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher is unable to reach a minimum of 71C at the final rinse cycle. Correction: Repair or replace machine. Purchase a waterproof thermometer. Until it is repaired, you must manually sanitize. Wash and rinse dishes using the machine, then fill up the sink with a 200ppm chlorine solution. Submerge all equipment into chlorine solution for at least two minutes and allow to air dry. Manual warewashing sign provided in Korean. This is only a temporary measure. Dishwasher must be able to reach 71C or hotter at the follow-up inspection or a Closure Order will be issued.

Comments

- bibimbap no longer served, menus removed from display - dishwasher reached 72C after three tries - because dishwasher cannot consistently reach 71C, operator must use waterproof thermometer to check temperatures for every load - temperatures must be recorded and be available for review during inspection