INSPECTION REPORT Health Protection MLOO-BF4SBC

PREMISES NAME Chuncheon Dakgalbi Restaurant		Tel: Fax:
PREMISES ADDRESS 3017 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE August 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jihee Yeo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep, stand-up) are < or = 4C - Freezers (walk-in, chest) are < or = -18C - Hot holding units (rice) are > or = 60C - Low temperature dishwasher is available. 50 ppm chlorine residual detected at the plate level. - 200 ppm bleach sanitizer available in spray bottle - Ice machine is maintained. Ice scoop is stored properly. - Dry storage is satisfactory - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Ensure bleach sanitizer is prepared by mixing 1/2 to 1 teaspoon (1/2 to 1 cap) of household bleach per 1L water. Prepare this regularly to ensure concentration is maintained. - Ensure cleaning is done regularly throughout the premises to avoid accumulation of food debris. Pay attention to hard to reach areas such as between, underneath, and behind equipment and shelving units.