INSPECTION REPORT Health Protection RWOG-BUSSX2

PREMISES NAME Ajuker Grill & BBQ Chicken		Tel: (604) 936-5527 Fax:
PREMISES ADDRESS 4327 North Rd Burnaby, BC V3N 4N3		INSPECTION DATE October 27, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seonman Kim		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoops stored only in ice Corrective Action(s): Ensure rice scoops stored in ice-water mixture. Container and utensil must be washed every four hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured 0ppm chlorine Corrective Action(s): Ensure 100-200ppm chlorine solution at all times. New solution made at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two rodent bait boxes observed in back storage area. Corrective Action(s): Remove bait boxes. Only physical traps (sticky and snap traps) may be used in the premises. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - bleach sanitizer measured 200ppm in some buckets - do NOT mix in Mr. Clean into this solution; it should be bleach and water only - dishwasher reached 74C at the final rinse cycle - ice machine appears sanitary - ensure that vent hood is cleaned as per manufacturer's instructions (cleaning label is peeled) Temperatures: - large hallway chest freezer: -18C - domestic fridge/freezer: 3C/-16C - walk-in cooler (back): 3C - walk-in cooler (front): 4C - upright freezer (larger): -31C - upright freezer (smaller): -17C - sliding glass cooler: 2C - prep cooler (front prep area, left): 1C - prep cooler (front prep area, right): 4C - side dishes cooler: 4C - under counter cooler (cashier area): 2C COVID-19 Safety - markings on floor - plexiglas by front cashier - staff all wearing masks - sanitizer at front area for customers - contact tracing log available - every other booth is used - mark off tables you are not using - bleach for front area must be at least 10mL of bleach in 990mL of water - COVID-19 safety plans must be available for review as per WorkSafe guidelines; please ensure that there is a physical copy on site and a copy on your website - for other information regarding COVID-19 and the operation of food businesses: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses - see this page for all current Provincial Health Officer Orders: https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus - list of approved sanitizers from Health Canada https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html