INSPECTION REPORT Health Protection MKIM-C9CQT7

PREMISES NAME Dae Ji		Tel: (604) 474-4251 Fax:
PREMISES ADDRESS 128 - 1153 The High St Coquitlam, BC V3B 0B7		INSPECTION DATE December 3, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jin Moo		NEXT INSPECTION DATE 1 Month
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw proteins (Beef) observed to be placed above ready to eat products. Corrective Action(s): Ensure raw proteins are kept on the bottom shelf to ensure it does not contaminate any RTE below it. Operator relocated raw protein items at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chest freezer on the left door is bent-in to the point where the rubber seals are unable to fully seal the freezer opening. Chest freezer temperature measured to be at -19C. Corrective Action(s): Ensure to repair or replace the chest freezer door to facilitate in proper temperature control. Date To Be Corrected: Jan 3rd. Violation Score: 3

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

Comments

- Hand washing station supplied with hot/cold running water, single use paper towels, and liquid hand soap - 2 door cooler 1C - Prep cooler 2C - Hot holding (3 compt) 62C - Hot holding (2 compt) 60C - Chest freezer left -19C - Chest freezer right -22C - All temperature control units are equipped with thermometers - High temperature dishwasher had a final rinse of 73.2C on dish surface - Sanitizer spray stocked with 100 ppm chlorine - 2 compartment sink present with sink plugs - Proper thawing and cooling practice observed - Dry food items stored in pest proof containers - General sanitation satisfactory - No sign of pests - Staff onsite with FoodSafe level 1 certification - Health permit posted