INSPECTION REPORT Health Protection JAHN-B2LUF3

PREMISES NAME Toedam Korean Restaurant		Tel: (604) 939-5515 Fax:
PREMISES ADDRESS 250 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE July 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keun Woo Jung		NEXT INSPECTION DATE July 16, 2018
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 = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Side dishes stored in cooler measured 16.7C. Staff was asked to discard potentially hazardous foods (side dish made with sprouts, seaweed, potatoes). Corrective Action(s): Do not store potentially hazardous foods in this cooler until it is confirmed that the temperature is mainatained at or below 4C. Adjust the temperature immediately. If the temperature does not go down to 4C, call for repair. DATE TO BE CORRECTED BY: TODAY Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed some dark spots inside the ice machine. Corrective Action(s): The ice machine shall be emptied, cleaned & sanitized. DATE TO BE CORRECTED BY: TODAY 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

- The facility is equipped with hot & cold running water - Handsinks are stocked - 200ppm chlorine available in sanitizer buckets with cloths stored inside - Temperatures of refrigeration units, except for the cooler where side dishes are stored, are adequate (<4C coolers, <-18C freezers) - Low temperature dishwasher achieved 50ppm chlorine residual at plate's surface - Raw meats are stored away from other foods - FOODSAFE trained staff present * Ensure that the sink in the front service area is not used for washing dishes. All dishes must go through the dishwasher. * Observed staff wearing gloves and not changing often enough. Ensure that gloves are disposed after each use & hands are washed in between.