INSPECTION REPORT Health Protection CPAK-CZLVDX

PREMISES NAME TEO Korean Restaurant		Tel: (604) 474-2579 Fax:
PREMISES ADDRESS A - 2579 Lougheed Hwy Port Coquitlam, BC V3B 1B4		INSPECTION DATE January 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 31, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floor behind/beside cooler by the dining room at front/servery area. Corrective Action(s): Ensure to have all droppings cleaned and all affected areas sanitized using bleach. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler walls require cleaning. Pictures taken at this time. Corrective Action(s): Ensure to have all walls scrubbed/washed/sanitized and contact the health inspector to notify. [CORRECT BY: Jan 31, 2024] Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Cardboards used to line shelves (storage/cooler). 2) Wooden chopping block requires a resurfacing. 3) Wooden countertop requires a resurfacing. Corrective Action(s): Ensure to have all cardboards/egg cartons removed from the kitchen. [CORRECT BY: IMMEDIATELY] Ensure to have the wooden chopping block/countertop resurfaced/coated as discussed at this time. [CORRECT BY: April 30, 2024] Violation Score: 9

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at 4'C or below. Freezers operating at -18'C. - Hot-holding unit operating above 60'C. NOTE: Do not store rice scoop in water. - High temperature dishwasher achieved 77.1'C at the plate level after final rinse. - 200ppm chlorine solution available in a labelled spray bottle. - Professional pest control company contracted for biweekly visit. Traps in place. - Washroom handsinks satisfactory. Cooling process has been explained by the kitchen manager at this time. OK. Ensure all cooked soups/food are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. General sanitation level of the facility satisfactory other than mentioned above. However, due to the age of the facility, certain areas require attention/upgrades as shown to staff (i.e. floor tiles in kitchen/floor-wall joints etc.) at this time. Please contact the health inspector for any questions or concerns.