INSPECTION REPORT Health Protection RWOG-D29V5S

PREMISES NAME Gobong 88		Tel: Fax:
PREMISES ADDRESS 9928 Lougheed Hwy Burnaby, BC V3J 1N3		INSPECTION DATE February 8, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sook Hee Yang		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Large pots of soup cooling at room temperature 2) Large pots of soup cooling (covered) in coolers Corrective Action(s): 1+2) Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Reviewed cooling with operator. Use an ice bath to speed cooling, purchase ice wands and/or cook smaller batches. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held rice in large rice cooker at waitress station measured 50C Corrective Action(s): Repair or replace cooker. Discard rice. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use. Corrective Action(s): Store wiping cloths in sanitizer when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Eggs stored on top shelf of kimchi two door cooler 2) Pots stored directly on the floor. Corrective Action(s): 1) Store eggs below and away from ready to eat foods 2) Do not store pots directly on the floor as the bottom is now contaminated, and may contaminate food prep surfaces. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer in bucket measured >200ppm chlorine > use a mixture of 1tbsp bleach in 4L of water - dishwasher dispensed 50ppm chlorine at final rinse cycle - repair screen door if you wish to have the door open for hotter months; until then, keep back door closed - do not use mop sink for food prep Temperatures: - keg cooler 2C - drinks cooler (seating): 4C - waitress station cooler: 3C - 3 door cooler: 4C - one door freezer: -12C - soup freezer: -5C - prep cooler: 4C - under counter cooler: 3C - fridge/freezer combo: 5C/-10C - small chest freezer: -18C - chest freezer: -22C - new kimchi two door upright cooler: 4C - multiple rice cookers (except the above noted): >60C - note: one chest freezer in back is not on, only shelf stable food stored inside