INSPECTION REPORT Health Protection TABM-AEPSRX

PREMISES NAME Bbong Korean Restaurant		Tel: (604) 492-2900 Fax:
PREMISES ADDRESS 260 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE October 13, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joonhang Chol		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A couple items in hot holding unit were at 35 degrees. Corrective Action(s): - Hot held items must be maintained at 60degrees. Please remove items and reheat to 74 degrees before placing back in the unit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Some items in walk-in-cooler were being stored directly on the floor. Baskets of chopped cabbage were stored directly on top of each other in walk-in-cooler. Onions were on the floor by the back door. Corrective Action(s): - Store all items at least 6" off the floor - If you are going to stack items on top of each other make sure the food is covered. Violation Score: 3

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

Comments

- Temperature of all coolers and freezers were adequate. - Bleach solution was available for use on site. - Dishwasher final rinse temperature was 74 degrees at the plate. - Hand sinks were equipped with liquid soap and paper towels. Please note that hand sinks must only be used for hand washing and not for any other food preperature. - No signs of pest infestation.