INSPECTION REPORT Health Protection CQUY-BH3T27

PREMISES NAME Hwaro Korean Steakhouse & Raw Bar		Tel: Fax:
PREMISES ADDRESS 2048 - 1163 Pinetree Way Coquitlam, BC V3B 7K5		INSPECTION DATE October 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Young Yoon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # CQUY-BH2PQB of Oct-17-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Various food preparation surfaces and equipment (cutting boards, sinks, tables, trolleys, utensils, cookware, etc.) are soiled with residue and/or food debris Correction: Thoroughly clean and sanitize all equipment, food preparation surfaces, utensils, and cookware Code 302 noted on Routine inspection # CQUY-BH2PQB of Oct-17-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Soil and food residue accumulation noted on most surfaces in the kitchen Correction: Thoroughly clean and sanitize the entire kitchen area (ie. walls, floors, shelving, tables, refrigerators (inside & out), etc.)

Comments

Follow-up inspection to assess cleaning efforts and determine if closure order can be rescinded: -Overall sanitation of the facility has improved substantially -Tabletops, most equipment, and floors have been thoroughly cleaned -Some additional cleaning required on floors (underneath equipment at wall junctions) and along the cooking line (minor grease buildup) -Conditional approval to reopen the food premises is granted, provided that: a) Operator obtain professional cleaning services to clean the remaining grease buildup along the cooking line b) Residual food debris is cleaned along wall/floor junctions in the kitchen c) Operator ensures that all areas of the food premises are cleaned frequently/regularly and maintained in a sanitary condition.