INSPECTION REPORT Health Protection 239214

PREMISES NAME Potter's Garden Korean BBQ		Tel: (778) 822-8293 Fax:
PREMISES ADDRESS 5599 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE August 3, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mal Hi Park		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): New observation: Pancake mix, hydrated noodles stored by the stove. Temperature noted at ~15 deg. C. Corrective Action(s): Discard the foods noted in the infraction after 2 hours since it was removed from the temperature control. Do not store potentially hazardous foods in the room temperature for more than 2 hours. Have a smaller portion of foods out for busy rush, any left over must be discarded after 2 hours. Prolong time in the temperature danger zone with result in bacterial growth. Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: New observation: 1) Some food containers in the cooler not covered 2) A lable completely submerged in the food item. A ladle removed by clean pair of tongs. 3) Raw foods (beef and mixed seafood) stored on top of ready-to-eat products (Kimchi, salad dressing, etc.) Corrective Action(s): 1) Provide a cover to all food items to protect foods from contamination. 2) Scoops and other dispensing utensils must be stored in a separate clean container or with handles in a upright position to prevent them coming into contact and contaminating the food. 3) Ensure raw proteinaceous foods (eg, chicken, pork, beef) are stored below cooked, ready-to-eat products to avoid contamination. Be mindful that ready-to-eat products do not go through heat treatment. 1) 2) 3) Correction date: Today. Violation Score: 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Requested a food safety plan for the pumpkin soup in the last routine inspection. Operator does not have a plan ready. Corrective Action(s): Develop a food safety plan for the pumpkin soup. You are not allowed to make a pumpkin soup until a food safety plan is submitted and reviewed by Health Authority. Email the plan to the contact provided. Correction date: Aug 10/2018 Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: New observation: 1) a ladle for the pancake mix was wrapped with a black electrical tapes on the handle. 2) Carboard boxes were used to line the food cart surfaces. Corrective Action(s): Do not cover the food contact surfaces/equipment/utensils with tapes or boxes. All surfaces must be smooth and easily cleanable. Correction date: today. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The digital gauge reading for the dishwasher was not accurate. 4 deg. C higher than actual temperature. Corrective Action(s): Get the digital guage serviced to read accurate temperature. Correction date: Aug 10/2018

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

Comments

This inspection done by EHO student. Comments: -No pumpkin soup made at the time of inspection. -Food grade thermometer available on site -Reviewed cooling practice -Crock pot not in use, reviewed proper hot holding practice -Dishwasher serviced, final rinse cycle noted at 92 deg. C.