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 TAKENFOOD 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.