INSPECTION REPORT Health Protection JAHN-BCWQKV

PREMISES NAME Hongdae Korean Restaurant		Tel: (604) 492-1211 Fax:
PREMISES ADDRESS 101 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE June 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jin, Soo Hong		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer had not been prepared. The operator prepared the sanitizer at the time of inspection. Corrective Action(s): Ensure that sanitizer is made fresh daily prior to handling foods as all food contact surfaces should be properly sanitized. Ensure to store cloths in the sanitizer bucket to allow enoough contact time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. The backdoor screen door is not sealed completely. Opening as small as a quarter inch is enough for small rodent to fit through. 2. Back area near the walk-in freezer is quite cluttered, which may allow harbouring of pests. Corrective Action(s): 1. Ensure that any gaps around the door & walls are completely sealed. 2. De-clutter the noted area. 3. Equipment should be stored off of floor to facilitate cleaning & pest monitoring. Violation Score: 3

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

Comments

- Handsinks are stocked with liquid soap & paper towels. - Temperatures of refrigeration units are adequate (4C coolers, -18C freezers) - Coolers are equipped with thermometers **Please be consistent with temperature recordkeeping - High temp dishwasher reached >71C at plate' surface - Ice machine is maintained in a sanitary manner - Single compartment sink beside the dishwasher is used for thawing meats **Ensure to properly sanitize the sink & the taps after thawing to prevent cross-contamination - Discussed cooling & reheating of broth - Staff are FOODSAFE level 1 trained ** Deep cleaning is required in hard-to-reach areas (behind coolers, under shelves) ** The upright freezer by the entrance of the kitchen shall be cleaned of the ice build-up