INSPECTION REPORT Health Protection KKIM-C4XTBM

PREMISES NAME Dae Ji Restaurant		Tel: (604) 566-9107 Fax:
PREMISES ADDRESS 205 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE July 15, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dae Sik Kim		NEXT INSPECTION DATE July 22, 2021
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 = 33

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice was cooling down in room temperature for more than 2 hours. Corrective Action(s): Ensure rice is cooled following proper cooling procedures: 60C to 20C within 2 hours in room temperature, and 20C to 4C within 4 hours in cooler. Active cooling method is recommended for faster cooling such as putting rice into smaller portions/ shallow pans. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice in plastic container at room temperature measured at 22C. Chef stated it was prepared in the morning and it will be used for kimchi fried rice. Corrective Action(s): If keeping rice for use later, ensure rice is stored in cooler after it cooled down to room temperature within 2 hours. Do not have potentially hazardous food such as cooked grains in room temperature for more than 2 hours. Chef discarded the rice at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1 sanitizer bottle available for whole facility - chlorine sanitizer bleached out the test strip. Corrective Action(s): Ensure to have at least one sanitizer bottle for the front of house and one for the kitchen. Proper dilution procedure for chlorine sanitizer was reviewed with the chef on duty. Chlorine sanitizer was diluted to 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: All rubber seals in cooler and freezer units are soiled. Debris build-up observed underneath equipment. Grease build-up underneath deep fryer. Corrective Action(s): Clean areas noted above. Ensure a thorough cleaning is being done everyday at the end of shift. General sanitation of the facility has to be addressed. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) All cooler and freezers are old and damaged: - Left panel coming off for prep cooler temporarily fixed with tapes. - Rubber seals coming off for multiple coolers. - Bottom part of the upright freezer is broken; insulator material exposed. - Chest freezer seals missing and damaged. 2) Ceiling light fixture in the kitchen with no cover Corrective Action(s): - Ensure items noted above are addressed by fixing / repairing. All coolers and freezers should have tight closure by having proper rubber seals. Stop the practice of using tapes to fix equipment. EHO recommends replacing some of the old equipment with permanent damages that cannot be fixed. - Cover the light fixture in ceiling. Violation Score: 9

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

Comments

All handsinks are fully equipped. All coolers at 4C or above. All freezers ranged -10C to -12C. All hot held foods at 60C or above. High temperature dishwasher measured at 71C or above during the final rinse cycle. Vent hoods are maintained. Chef holds valid Foodsafe certificate. Report reviewed not signed.