INSPECTION REPORT Health Protection ANAN-BD2T95

PREMISES NAME Busan Daeji Gukbap Restaurant		Tel: (604) 568-7711 Fax:
PREMISES ADDRESS 201 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE June 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yi Hwan An		NEXT INSPECTION DATE June 14, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 43

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Walk-in cooler was at 20 degC. Staff said that the temperature was raised to melt the ice behind the condenser unit. 2) Front prep cooler was at 10 degC. Operator turned it down during the inspection. 3) Staff had potatoes and other side dishes portioned out and ready to go, but sitting out at room temperature. Corrective Action(s): 1) This is NOT acceptable. If you need to defrost the ice in the walk-in cooler by increasing the temperature, then all the PHF's have to be moved out of the walk-in cooler into other coolers FIRST. Then once the ice has melted, turn the temperature down to below 4 degC. Once the walk-in cooler temperature at reached 4 degC (or below), then move all the foods back into the cooler. Walkin cooler thermostat was adjusted and the temperature had dropped from 20 to 9 degC by the end of the inspection and was continuing to drop. 2) Check all cooler temperatures daily and record them in a logsheet. All coolers must be below 4 degC or below. 3) You cannot store PHF's at room temperature. All the dished out side dishes were discarded during the inspection. Portion out the side dishes on order or store the trays/plates inside the cooler after dishing it out. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Rice is being stored in small containers which are then placed inside the rice warmers. The temperature of the rice inside one of the containers was 45 degC. This is too low. Corrective Action(s): This is not how a rice cooker is meant to be used. Cook and store the rice in the rice cooker at all times (ensure that the rice temperature is above 60 degC. Dispense rice from the rice cooker into the containers before service. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The sanitizer bottle in the back did not have any bleach in it. The bottle was refilled with sanitizer during the inspection. Corrective Action(s): Staff must be diligent about using sanitizer to wipe down food contact surfaces as discussed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The front hand sink has soap and other items stored inside it. The back handsink did not have any paper towels. Corrective Action(s): Do not store items inside hand sinks. They must be accessible for handwashing at all times. Ensure that there's soap and paper towels at both handsinks at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required. Some reorganizing required. Corrective Action(s): Wipe down and clean the doors and handles of all the coolers/freezers. Clean all food splatters. Relocate the storage shelf from the front to the back as discussed. Do not store dirty dishes in the front area close to the washrooms. These should be moved into the back as discussed. Violation Score: 3

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

Comments

-Other coolers were below 4 degC; Freezers were below -18degC -Dishwasher rinse was at 76 degC (dishes were not coming out soapy) -Bleach is being used for sanitizing START RECORDING YOUR COOLER AND HOTHOLDING TEMPERATURES ONCE A DAY ON A LOGSHEET. A FOLLOWUP TO BE CONDUCTED THIS FRIDAY.