INSPECTION REPORT Health Protection ECAO-BRHTKD

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE July 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 5 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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Bottom wire shelf in Walk-in cooler has partially collapsed. Floor area below it has food debris Corrective Action(s): Repair wire shelf -increase to at least >15cm off the ground to enable cleaning and disinfecting of the floor below Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Main preparation cooler not working -no perishable stored at time of inspection. Serviceman coming later today as per operator Corrective Action(s): Maintain foods in fridges at or below 4 deg C Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: A smaller table-top ice machine is being used. The old larger ice machine is no longer in use. Corrective Action(s): Remove the larger ice machine from the restaurant. Utilize the space for storage or other purpose related to the restaurant Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door undercounter 2 deg C -1-door undercounter at bar 4 deg C -1-door display 3 deg C NOTE: do not overstuff the fridges -maintain space between foods and inner walls for good cool air circulation -Hot held gravy 64 deg C -Soup 68 deg C NOTE: ensure you are frequently stirring the hot held foods for even heating -High temperature washer final rinse 77.4 deg C at plate level on first cycle NOTE: Daily temperature logs being maintained Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access COVID-19 Protocol Reviewed: -Masks worn by all workers -Take-out only no dine in being done -Sick warning FHA sign provided