INSPECTION REPORT Health Protection ECAO-C8TV55

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax:
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE November 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joo Taek Park		NEXT INSPECTION DATE 4 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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink in back area blocked off with bucket of food Corrective Action(s): Keep handwash sinks clear for handwashing only Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods stored on the ground and uncovered: -cooling beef bone soup -cooling spicy soup -onion bag -box of cabbage Corrective Action(s): Do not store foods on the ground and cover foods Recommend placing more multi-level shelves in the dry storage room to accomodate this Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old mouse droppings observed in chemical storage room next to back door Corrective Action(s): Clean and disinfect Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Bowls in use for bulk food Corrective Action(s): Use scoopers with the handle out of the foods Violation Score: 3

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

Comments

Temperature Controls: -2-door display in kitchen 4 deg C -2-door display in dry storage 2 deg C -Walk-in cooler 4 deg C -1-door display at cooking line next to handwash sink 3 deg C -1-door display at the end of cooking line 4 deg C -Other line preparation coolers at or below 4 deg C -Small front preparation cooler 2 deg C -1-door front display 4 deg C -bar undercounter 3 deg C NOTE: observed cooling soups in the back area: beef bone soup, spicy soup. Internal temperatures were 62 and 63 deg C. Operator indicated the next step is placing the "Ice Sticks" (ice wands) then place in the fridge -OKAY. Ensure you are cooling foods fast. Provided signs as reminders for proper cooling -place on Walk-in Cooler door Step 1: 60 deg C to 20 deg C within 2 hours using the Ice Wands/Ice baths Step 2: 20 deg C to 4 deg C within 4 hours in the fridge Chemical Controls: -Diswasher chlorine residual >50ppm as per test strips -Sanitizer bleach spray bottle >100ppm as per test strips -ensure you are leaving the rinsed wiping towels in the sanitizer when not actively used General Sanitation good including hard-to-reach areas -Lower Mainland Pest Control comes in monthly -last work report reviewed -no activity noted Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water Place the Fetal Alcohol warning sign conspicuously as per City of Burnaby bylaw in each of your public washrooms