INSPECTION REPORT Health Protection ECAO-CEBV2M

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE May 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed whole pieces of Pork Hock being cooled as is in large containers at room temperature. Internal temperature measured at 55 deg C. Operator indicates the Pork Hock is not cut into smaller pieces nor laid flat as a single layer to cool the foods fast Corrective Action(s): You must cool foods FAST: Step 1: 60 deg C to 20 deg C within 2 hours Cut the pork hock into small pieces and lay flat as one layer 1 to 3 inches then Step 2: 20 deg C to 4 deg C within 4 hours Transfer to a clean container to the fridge Operator to submit the Food Safety Plan for the Pork Hock for review -email Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both bar sink faucets are leaking Corrective Action(s): Repair leaks Violation Score: 3

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

Comments

-Walk-in cooler 3 deg C -Preparation cooler 4 deg C -2-door undercounter 3 deg C -1-door undercounter at bar 3 deg C -1-door display 4 deg C -Soup 68 deg C NOTE: ensure you are frequently stirring the hot held foods for even heating -High temperature washer final rinse 71.1 deg C at plate level on first cycle NOTE: Daily temperature logs being maintained Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests NOTE: operator should be monitoring for pests (ie. rodents, flies, cockroaches etc.) with mechanical traps: sticky, live, snap traps throughout the facility **NOTE: remove the tennis type bug zapper rackets -potential contamination risk to foods/surfaces Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access