INSPECTION REPORT Health Protection LQUN-CZET25

PREMISES NAME On & Off		Tel: Fax:
PREMISES ADDRESS 15 - 2662 Austin Ave Coquitlam, BC V3K 6C4		INSPECTION DATE January 12, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min Ji Won		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food and grease found on floors beneath and behind the cook station equipment, in the dishwashing area, between pieces of equipment, and behind the reach in coolers in the cooking area. This will attract and breed pests. Corrective Action(s): Increase the frequency detailed cleaning of hard-to-reach areas are cleaned. Ensure equipment, shelving racks, etc. are moved away from walls so the floors and walls beneath and behind can be washed with hot soapy water. **Correction date: Jan. 19/24** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The counter top around the sink in the front bar is water damaged. The wood is unsealed and peeling, which doesn't allow for proper cleaning. Corrective Action(s): Replace the counter top with a material that is smooth, sealed, durable, level and cleanable. **Correction date: July 30/24** Violation Score: 3

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

Comments

A routine inspection was completed: - Coolers 4C of colder; freezers -20C; hot holding units above 60C; and thermometers present. The walk-in-cooler was not below -18C at time of the inspection, but a repair company was present to repair it. - High temperature dishwasher had a rinse cycle of 74.1C at the plate's surface as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels and running hot and cold water. - Bleach sanitizer in spray bottles had [Cl2] of 200ppm. Ensure a new bleach solution is made every 2-3 days, to ensure the strength is correct. - All foods stored in food grade containers; covered; labeled; date coded; foods stored in groups; and foods stored 6" off the floor on shelves and racks. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is good. Improvement needed in the mentioned areas. - Exhaust canopy and filters are routinely cleaned by staff to remove grease and dust. - A few drain/fruit flies found in the bar area and dishwashing area. Increase the cleaning in these areas as flies breed in areas that are moist (pooling water) and have food debris. Wash all surfaces with hot soapy water to remove food, mop up any pooling water on the floor under equipment, and empty container/buckets with water in them before leaving the premises. - All foodhandlers and the supervisor possess a valid FoodSafe Level 1 certificate. There were 5 foodhandlers, 2 front end staff, and a supervisor present during the inspection. ACTION Peel off the plastic protective layer on the proofer as the stainless steel surface is cleanable, the plastic protective layer is not. Re-arrange the upright cooler in the kitchen so the raw eggs (in food inserts) are stored below RTE foods. Increase the frequency detailed cleaning of hard-to-reach areas are cleaned. Use hot soapy water to clean the walls, floors, surfaces and undersides of equipment in the dishwashing area every night. Ensure all pooling water is mopped up at the end of the day, and discard container/buckets of water/liquid. Replace the counter top in the front bar area.