INSPECTION REPORT Health Protection RWOG-DBZV8H

PREMISES NAME Jejudo		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE December 16, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kwangjo Cho		NEXT INSPECTION DATE December 23, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at room temperature. Corrective Action(s): Cut vegetables must be stored at 4C or below. This is a repeat violation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoop stored in murky room temperature water 2) No detectable chlorine in sanitizer bucket in kithen Corrective Action(s): 1) Rice scoop must be stored in ice 2) Ensure a solution of at least 100ppm chlorine for sanitizing Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Large amounts of food stored in back outside corridor: - boxes of vegetables - bags of onions - frozen seafood - bags of rice Corrective Action(s): Food must be stored within the facility. Reduce your menu if you do not have adequate storage space or provide additional storage. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen shrimp and muscles thawing in container on back shelving Corrective Action(s): Frozen foods must be thawed under cold running water or in the cooler overnight Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted behind large chest freezer in sushi bar and underneath waitress station handsink Corrective Action(s): Clean and sanitize entire kitchen. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease noted behind cookline Corrective Action(s): Clean and sanitize kitchen. 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 measured 200ppm chlorine in front sanibucket - dishwasher reached 74C at final rinse cycle - pest report reviewed Note: Have copy of FOODSAFE Level 1 (or equivalent) of chef/cooks on-site for review at follow-up. Temperatures: Drinks Station: - small cooler: 4C - larger cooler: 3C Sushi Bar Area: - sushi display coolers: 1-3C - drawers underneath counter: 4C - under counter cooler: 3C - under counter drawers: 2C - under counter cooler (closer to chest freezer): 4C - chest freezer: -34C Kitchen - cold soup freezer: -1C - two door cooler: 4C - small prep cooler (side dishes): 4C - prep table: 4C - smaller prep table: 4C - soup prep table: 2C - undercounter cooler by back door: 3C - one door cooler by prep sink: 0C - walk-in cooler: 4C - walk-in freezer: -22C - rice cooker: 64C - rice warming unit: 60C