INSPECTION REPORT Health Protection JAHN-B36U73

PREMISES NAME Sol Lee's		Tel: (778) 957-0077 Fax:
PREMISES ADDRESS 455 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE July 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Euna Kim/Soogee Kim		NEXT INSPECTION DATE July 31, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods (cut vegetables, rice cakes, dumplings, eggs, fish cake) stored in coolers measured >4C Corrective Action(s): Discard noted items Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: All coolers (prep cooler, upright coolers) measured 10-12C. No temperature log is in place. Corrective Action(s): Due to lack of cold storage at the time of inspection, Closure Order was issued. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermomemters in the prep cooler and upright cooler. Corrective Action(s): Ensure that a thermometer accurate to +/-1C is present in each cooler. Violation Score: 1

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

Comments

- The facility is equipped with hot & cold running water - Handsink is stocked - FOODSAFE trained staff present - Dishwasher was not in use at the time of inspection *Ensure that the dishwasher is used for washing utensils during operation. - No temperature log is in place. *Ensure that temperatures of all refrigeration units are monitored on a daily basis and keep a temperature log. *No sanitizer is in place. A spray bottle of cleaner, but not sanitizer, was in place. Ensure that an appropriate sanitizer (100ppm chlorine or 200 QUAT) is available for sanitizing food contact surfaces.