INSPECTION REPORT Health Protection ECAO-B3NVDH

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax: (604) 872 0799
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE August 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mee Yong Moon		NEXT INSPECTION DATE August 16, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Walk-in cooler showing air temperatures between 11-15 deg C internal temperatures showing: pork bone 11.8 deg C, sprouts 12.5 deg C, sauce 13.8deg C NOTE: operator indicates he had turned off the fridge in order to defrost the ice at the condenser -Preparation cooler for waitress area -sprouts insert stored above the fill-line again -internal temperature showing 17.1 deg C This is a repeat infraction where perishable foods are stored above the fill-line at the insert level for the preparation cooler Corrective Action(s): -Discard all perishables in the Walk-in cooler -have the unit serviced immediately -do not store perishables unless it can be maintained at or below 4 deg C NOTE: when defrosting fridges you must be removing all foods from the unit -Discard sprouts for the preparation cooler -store foods below the fill-line: the black line -Correction Order issued as this is repeat infraciton Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for waitress area and front kitchen areas -reused wiping towels left on counters Corrective Action(s): Reused wiping towels must be rinsed then left in the sanitizer buckets after use maintained at >100ppm chlorine residual Wipe down all food contact areas in these areas with your sanitizer Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Women's employee washroom handsink: hot water faucet again turned off underneath because it is leaking when on. This is a repeat infraction from last routine inspection Corrective Action(s): Repair the sink All handsinks must have hot/cold water readily available. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Walk-in cooler maintaining foods between 11-15 deg C -Women's employee washroom handsink -hot water faucet leaking -#8 2-door display fridge next to Walk-in cooler showing 7-8 deg C for tofu Corrective Action(s): Repair units immediately Violation Score: 9

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

Comments

Temperature Controls: -Preparation cooler waitress area 4 deg C -Line coolers at or below 4 deg C -1-door display next to fryers 2 deg C -1-door display next to washer 3 deg C -2-door display in the back 3 deg C -Walk-in freezer -5 deg C -Steamed rice 68 deg C Chemical Controls: Low temperature Washer >50ppm chlorine residual General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -Professional pest control comes in regularly: Lower Mainland Pest Control

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B3NVDH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment