INSPECTION REPORT
Health Protection
MLOO-BHLR22

PREMISES NAME
Tangmaru Korean Restaurant
Tel: (604) 492-3383
Fax:
PREMISES ADDRESS
1 - 2810 St Johns St
Port Moody, BC V3H 2C1
INSPECTION DATE
November 4, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Wonhee Gu
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Equipment and utensils were stored in the hand washing stations in the front area and kitchen.
Corrective Action(s): Remove these equipment and utensils. Ensure hand washing stations are kept clear at all times to allow staff to wash their hands properly.
Violation Score: 5


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 x2, glass door) are ≤ 4°C
- Freezers (chests x3) are ≤ -18°C
- High temperature dishwasher is available. Final rinse temperature reached 78.2°C at the plate level.
- 100 ppm bleach sanitizer is available. Ensure food prep surfaces are sanitized throughout the day.
- Dry storage areas are maintained
- Ventilation hood is maintained
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted

Note:
- Ensure food containers are covered to protect them from potential contamination
- Ensure frozen foods are thawed in cooler ≤ 4°C or under cold running water