INSPECTION REPORT Health Protection ECAO-BBSUKY

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE May 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked hamburgers improperly cooled -a large number cooling in large container -operator indicates the hamburgers were cooked about 30 minutes ago -temperatures reading 45 deg C Corrective Action(s): Cool using wide-shallow pans or small containers one layer only to increase cooling rates Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Worker observed washing hands with disposable gloves on Corrective Action(s): When gloves become contaminated -discard gloves, wash hands place new gloves on If workers cannot follow this then do not use disposable gloves Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard used as floor liner to soak up water at dishpit area Corrective Action(s): Use washable plastic mats for this purpose Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the four workers onsite FOODSAFE Level 1 certified -one worker had an expired certificate Corrective Action(s): Must have at least one worker certified at ALL times -recommend more workers certified for increased scheduling flexibility See information card for next course available Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door undercounter 3 deg C -Preparation cooler 4 deg C -1-door undercounter at bar 4 deg C -1-door display 4 deg C -Hot held gravy 68 deg C -Soup 71 deg C -High temperature washer final rinse 74.3 deg C at plate level Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access