INSPECTION REPORT Health Protection ECAO-B83R2Q

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax: (604) 872 0799
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE January 3, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mee Yong Moon		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowl used for bulk foods Corrective Action(s): Use scoopers lodged handle up to better protect foods from handling Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Daily log sheets not maintained for fridges and dishwasher Corrective Action(s): Check daily all fridge temperatures and dishwasher sanitizer residual and log Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No worker onsite has valid certification (11am) Corrective Action(s): At least one worker must hold valid certification during all hours. Have a copy of all worker certificates onsite and ensure workers carry picture ID for verification Violation Score: 1

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

Comments

Temperature Controls: -2-door display in kitchen 2 deg C -2-door display in dry storage 3 deg C -Walk-in cooler 3 deg C -1-door display at cooking line next to handwash sink 4 deg C -1-door display at the end of cooking line 2 deg C -Other line preparation coolers 2 deg C -Small front preparation cooler 4 deg C -1-door front display 3 deg C -Steamed rice 62 deg C Chemical Controls: -Diswasher chlorine residual >50ppm as per test strips -Sanitizer bleach buckets >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -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: Lower Mainland Pest Control -operator to email me a copy of the last work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access