INSPECTION REPORT Health Protection ECAO-AVL2S2

PREMISES NAME Potter's Garden Korean BBQ		Tel: (778) 822-8293 Fax:
PREMISES ADDRESS 5599 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE February 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mal Hi Park		NEXT INSPECTION DATE February 08, 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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Again observed knives stored betwen appliances in kitchen -this was cited in last routine inspection! Corrective Action(s): Dishwash knives immediately DO NOT STORE UTENSILS IN UNSANITARY AREAS place either magnetic knife strips here or store them in clean washable containers NOTE: increased enforcement will be necessary if cited again Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two handsinks deficient at time of inspection: -Dishpit sink area has no paper towels at spindle -Men's employee washroom has no paper towels at dispenser -only a bare paper towel roll Corrective Action(s): Bare paper towel rolls must be dispensed to better prevent ends from being contaminated Restock dispensers Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1-door display fridge next to dry storage room has raw meats/raw marinated meats above ready-to-eat foods Corrective Action(s): Raw meats/seafoods/eggs must be stored below ready-to-eat foods Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pipe is leaking in hot water tank room 4-door bar cooler is not working -only shelf stable foods there -operator indicates this fridge may be upgraded to a newer model Corrective Action(s): Repair leaky pipe. Place a sign at the bar cooler: "Non-perishable only" Violation Score: 3

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

Comments

NOTE: renovations will be occurring in the dining area -cosmetic only as per contractor present -okay. Reminder: any structural changes in the kitchen or food storage areas requires health approval before implementation Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C -High temperature washer 78.5 deg C at plate level for first cycle Chemical Controls: -Sanitizer bleach buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer -NOTE: some days on log sheets are missing -you must be consistently checking daily General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AVL2S2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment