INSPECTION REPORT Health Protection 240733

PREMISES NAME Myoung Dong Khal Kook Soo Restaurant		Tel: (604) 420-6447 Fax:
PREMISES ADDRESS 103 (Kiosk 1&2) - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE July 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 20, 2018
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 = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked eggs noted in the prep cooler insert. Internal temperature was 10 deg. C. Operator reported that the eggs were cooked in the morning (about 5 hours ago). Corrective Action(s): Product discarded. Hot potentially hazardous foods must be cooled down rapidly to or below 4 deg. C before moving it to the inserts. Violation Score:

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Large number of fruit flies noted on the premise. Pest control company services for the fruit fly problem. 3 fruit fly traps were full of fruit flies. Corrective Action(s): Premise sanitation must be improved to discourage pest activity. Replace the traps as the current traps are full. Correction date: July 30, 2018 Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A container with old food debris noted under the dish counter. Korean chili paste container covered with chili paste. Corrective Action(s): Do not accumulate any food debris as it can attract pests. Any containers with food debris must be properly cleaned and sanitized. Correction date: Today.

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

Comments

This inspection done by EHO student. Comments: -Health permit posted -Handsink station equipped with hot and cold running water, liquid soap, paper towels -Pest control in place. Latest report reviewed on site. -Chlorine sanitizer noted at > 200 ppm. Use 1 tablespoon + 1L of water as we discussed. -High temperature dishwasher sanitizer cycle: 73 deg. C -Clean-in-place equipment (noodle maker) cleaned and sanitized every 4 hours -2 door cooler: 4 deg. C -2 door freezer: -18 deg. C -prep cooler: 2 deg. C -2 x 1 door upright coolers: 4 deg. C -Kimchi/sauce cooler: 2 deg. C -Ice box cooler with ice packs: 4 deg. C