INSPECTION REPORT Health Protection TCHI-CHMQ9Y

PREMISES NAME Haan Korean BBQ Restaurant		Tel: (604) 618 8511 Fax:
PREMISES ADDRESS 780 - 3025 Lougheed Hwy Coquitlam, BC V3B 6S2		INSPECTION DATE August 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sung Kwon Hong		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available for food contact surfaces in the kitchen. Corrective Action(s): Staff immediately made a full bucket of 100 ppm chlorine solution to sanitize the food contact surfaces. Food contact surfaces must be sanitize regularly to prevent any cross contamination. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat is stored in a plastic container above the ready to eat bean sprout. Corrective Action(s): Rearrange the walk-in cooler, raw meat MUST BE stored BELOW the ready-to-eat food to avoid cross contamination. Date to be corrected: Today Violation Score: 3

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

Comments

General: - Hand sinks equipped with hot/cold running water, liquid soap, and paper towel - Good employee's hand washing practice noted at the time of inspection - All coolers temperature tested 4 degree C or less - Chest freezer temperature tested at -16 degree C - Upright freezer temperature at -6 degree C - Hot holding units temperature at 71 degree C - High temperature dishwasher final rinse plate surface temperature at 75 degree C - General sanitation is good, no sign of pest noted at the time of inspection - Temperature log is well maintained - Ice machine is clean, ice scoop is stored in a sanitary manner - Staff on-site has valid Foodsafe - Health permit is posted in a plain view to public