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 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 = 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