INSPECTION REPORT Health Protection MLOO-BJXUJ6

PREMISES NAME Bbong Korean Restaurant		Tel: (604) 492-2900 Fax:
PREMISES ADDRESS 260 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE December 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joonhang Chol		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Baskets of chopped vegetables were uncovered and stacked on top of each other in the walk-in cooler. Corrective Action(s): Cover all foods to protect them from contamination. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site are not certified in FOODSAFE Level 1. Owner is certified but not present at the time of inspection. Corrective Action(s): Ensure at least one FOODSAFE Level 1 certified staff is present when the restaurant is in operation. Violation Score: 1

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Cooler (walk-in, large prep, small prep) are ≤ 4°C - Walk-in freezer is ≤ -18°C - Hot holding units (black bean sauce, rice) are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached 71.2°C at the plate level. - 200 ppm bleach sanitizer is available - Ventilation hood is maintained - Dry storage is maintained - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Create an action plan on how to address the issues noted and send it to the health inspector.