INSPECTION REPORT Health Protection RWOG-CZJ2FE

PREMISES NAME Ajuker Grill & BBQ Chicken		Tel: (604) 936-5527 Fax:
PREMISES ADDRESS 4327 North Rd Burnaby, BC V3N 4N3		INSPECTION DATE January 15, 2024	TIME SPENT 1 hour
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of soup noted at 10C. Operators state that it was made Sunday evening. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. As the soup has not been cooled within these parameters, it must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable chopper in storage room still has food debris on it. Corrective Action(s): Clean and sanitize machine. Ensure that food preparation does not occur in this storage room as there is no handsink available in this area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in facility, in storage room and in hard to reach areas. Corrective Action(s): Clean and sanitize areas where rodent droppings are found. 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 - sanitizer could not be tested at time of inspection (no test papers available); reviewed sanitizer mixing procedures with owner - dishwasher reached 75C at final rinse cycle Temperatures: Waitress Station: - sides cooler: 4C - keg cooler: 3C - undercounter cooler (stainless): 4C - under counter cooler (wood panelling): 5C (only canned drinks) - cooler for empty water jugs and pop: 5C - large hallway chest freezer -21C - chest freezer in storage room: -17C - larger chest freezer in storage room: -19C Cookline: - prep cooler: 4C - prep cooler (closer to upright freezer): 3C - upright freezer: -15C - cold noodle soup machine: -1C - rice 60-63C Back Kitchen - walk-in cooler (front): 3C - two door glass cooler: 2C - upright white freezer (shorter): -19C - upright white freezer (taller): -28C - domestic cooler/freezer: 4C/-15C - walk-in cooler (back): 4C