INSPECTION REPORT Health Protection RWOG-CZK258

PREMISES NAME KNCHICKEN		Tel: (604) 553-8836 Fax:
PREMISES ADDRESS 7235 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE January 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bongjun Kim		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Masking tape noted on corner of prep cooler lid. Corrective Action(s): Remove tape. This surface is not easily washable or cleanable. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water > do not use warewashing or prep sink to wash hands - sanitizer unable to be measured at time of inspection (no test strips available); sanitizer mixing discussed with operator for proper concentration - dishwasher reached 75C at final rinse cycle - ice machine appears sanitary - rice scoop in ice - FOODSAFE requirements met - soups removed from menu; will add more flavours of tteokboki - no objections Temperatures: - pop cooler: 4C - small chest freezer: -18C - prep cooler: 4C - undercounter cooler: 3C - walk-in cooler: 3C - large chest freezer: -22C - rice cooker (waitress station): 75C - rice cooker (nearer to cookline): 67C - hot held sauces: 60C** ** discussed sauces with operator; these are re-heated on the stove before being hot-held ** ensure sauces are continually stirred ** recommend turning heat up at least one more increment