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 TAKENFOOD 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.