INSPECTION REPORT Health Protection DSOG-CWNUD6

PREMISES NAME Potter's Garden Korean BBQ		Tel: (604) 431-0208 Fax:
PREMISES ADDRESS 5599 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE October 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Young Sub Lee		NEXT INSPECTION DATE October 23, 2023
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Significant fruit fly activity in the following areas: - dry storage room - above chest freezers Corrective Action(s): Contact the pest control company for an assessment prior to reopening. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Build up dirt on fan cover inside the walk in cooler. - Build up mildew inside the ice machine. Corrective Action(s): Clean the equipment noted above. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front undercounter cooler measured 9.5C. Corrective Action(s): Fix the cooler. Ensure the cooler maintains < or =4C. Violation Score: 3

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

Comments

* Kitchen not in use at the time of the inspection. Restaurant has been re-branded but ownership still remains the same. Menu is still the same. - Updates includes new floors, walls, painting in the dining area. No changes to the main kitchen. - General sanitation is satisfactory. - All handwashing stations supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. All kitchen handwashing stations and staff washrooms must be equipped with wall mounted soap dispensers. - Surface sanitizer stored in a designated bins throughout the kitchen at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Operating Permit posted with a valid decal. Temperature control: - All coolers < or = 4C - All freezers < or = -18C - Hot holding unit (rice warmer) > 60C. - All refrigeration units must be equipped with working thermometers.