Fraser Health Authority



INSPECTION REPORT
Health Protection
JAHN-BCWPU7
PREMISES NAME
Hee Rae Deung
Tel: (604) 939-0649
Fax:
PREMISES ADDRESS
24 - 435 North Rd
Coquitlam, BC V3K 3V9
INSPECTION DATE
June 7, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ki-Myeng Kim
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]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff made sanitizer at the time of inspection and staff noted that it was too busy in the morning to prepare sanitizer.
Corrective Action(s): Ensure to prepare sanitizer prior to handling foods so that all food contact surfaces (ie. work counters) are sanitized at the beginning. Store cloths in the sanitizer buckets and not just on the table to allow enough contact time with the sanitizer.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): A plastic container bottle was cut in half to be used as a scoop. This may cause physical contamination of foods if it chips off.
Corrective Action(s): Discarded at the time of inspection. Ensure that a proper scoop is used.
Violation Score: 3

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

- Handsinks are stocked
- High temp dishwasher reached >71C at plate's surface
- Temperatures of refrigeration units are adequate (4C coolers, -18C freezers)
- Coolers are equipped with thermometers
- Hot holding (black sauce "jjajang") measured >60C
- Ice machine is maintained in a sanitary manner
- Raw meats are stored on the bottom shelf to prevent contamination of other foods
- General sanitation is satisfactory

**Ensure to clean and sanitize the flour machine every day. Accumulation of flour may attract pests.