INSPECTION REPORT Health Protection JAHN-B4ZTZG

PREMISES NAME Wang Ga Ma Restaurant		Tel: (604) 936-6866 Fax:
PREMISES ADDRESS 450 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE September 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Yeon Hwa		NEXT INSPECTION DATE October 04, 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer was not maintained in a sanitary manner. Corrective Action(s): Ensure to clean and sanitize meat slicer after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed two containers of sauce and two bags of raw meat left at room temperature to be thawed. This is not an acceptable thawing method. Corrective Action(s): Internal temperature measured <0C. Staff noted that they had just put them out. Sauce and raw meat were moved to the cooler at the time of inspection. Thawing of foods must be done in a cooler at or below 4C. Ensure to plan ahead and move frozen foods to a cooler one day in advance. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed open bags of dry goods in the dry storage area. Corrective Action(s): Ensure to store dry foods in a pest proof containers with tight fitting lids. Violation Score: 3

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

Comments

- Hand sinks are stocked - Bleach is available for sanitizer - High temp. dishwasher measured adequate sanitizing temperature (75C) at plate's surface - All coolers, except for the kimchi cooler, measured <4C when lids are kept closed *ENSURE TO KEEP THE LIDS CLOSED WHEN IT IS NOT BUSY - Kimchi cooler measured 10C. Only Kimchi is stored in this cooler. Keep monitoring the temperature. The cooler shall be at or below 4C. - Observed cooling of cooked meat on a rack. Meats were cooked 30 minutes ago according to staff. Foods were moved to the walk-in cooler at the time of inspection. - FOODSAFE trained staff present - Screen door in place at the back door ATTENTION: - Start a temperature log for all refrigeration units. - Chlorine concentration was too high. Ensure that 100-200ppm chlorine is maintained. - Obtain a container for ice scoop to ensure that ice scoop is stored in a sanitary manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-B4ZTZG
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