INSPECTION REPORT Health Protection 236312

PREMISES NAME Jeong Ga Nae Restaurant		Tel: (604) 468-2661 Fax:
PREMISES ADDRESS 107 - 2922 Glen Dr Coquitlam, BC V3B 2P5		INSPECTION DATE April 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sang Jeong		NEXT INSPECTION DATE October 26, 2019
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large containers of sliced onions were found on the counter at the time of inspection. Surface temperature of the onions was 7.2C. Staff mentioned that the onions were taken out of cooler for about 2 hours. Potentially hazardous foods can only be kept above 4C and under 60C for a maximum of 2 hours to prevent bacteria from multiplying to dangerous levels, that can cause illness. Date to be corrected by: Corrected during inspection Corrective Action: The container of onions were transferred to a functioning cooler. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and dirt accumulation is observed in the following areas: 1) Dry storage area beside the stairs 2) Underneath food equipment and door handles of coolers Date to be corrected by: Today Corrective Action: Deep clean under hard to reach areas and in the aarea mentioned above. De-clutter the upstairs storage room and the area by the stairs on the main floor. Remove any equipment not required for the operation of the restaurant. Corrective Action(s):

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

Comments

Cardboard is found on the floor and underneath clean pans sitting on the rack. Cardboard absorbs moisture and cannot be cleaned when wet. Corrective Action: Remove the cardboard from the floor and underneath the clean pans sitting on the rack. Gen - Permit is posted in a visible location Operator has FOODSAFE Level 1 Temperature of coolers are 4C or less Temperature of freezers are -18C or below Concentration of chlorine inside the bucket containing bleach solution is 200ppm Concentration of chlorine for the dishwasher is 100ppm Hot holding unit containing bowls of rice is 64C Cleaning agents are stored separately from food products Handsinks have liquid soap, hot running water, and paper towels present Employees demonstrated good personal hygiene practices Note: 1) Have at least one employee register in FOODSAFE Level 1 2) Small inserts containing sliced vegetables and raw seafood/meat are allowed at room temperature during the lunch/dinner rush for a maximum of 2 hours. If these products are not used up within 2 hours, relocate to a functioning cooler 3) Staff mentioned that cooler and freezer temperatures are checked on a daily basis. Record the temperature of coolers and freezers and keep these records available on a daily basis.