INSPECTION REPORT Health Protection JAHN-BDKP5Z

PREMISES NAME Bbong Korean Restaurant		Tel: (604) 492-2900 Fax:
PREMISES ADDRESS 260 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE June 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joonhang Chol		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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): No corrections entered

Comments

- Handsinks are stocked - 100ppm chlorine sanitizer available in bucket with cloths stored in it - Temperatures of all refrigeration units are adequate (<4C coolers, <-18C freezer); equipped with thermometers - High temp dishwasher reached >71C at plate's surface - Foods are stored off of floor - Dry storage area is maintained in a sanitary manner - Black sauce (jjajang) in the hot holding unit measured 60C; observed 3 more containers of this sauce being cooled on shelves.The operator noted that they are moved to the cooler when they cool down a little. Ensure that they are reheated properly in the stove before placing them into hot holding unit. - Ensure to clean & sanitize equipment (flour machine) at the end of the night to prevent pest attraction. - No signs of pest activity noted at the time of inpsection. - Noted some dripping of water from hot water valve. Th operator noted that at the end of the night, they turn off the hot water valve to stop the dripping overnight. NOTE: - The handsink in the front area drains quite slowly. Observed some food debris in the sink at the time of inspection. DO NOT DUMP FOODS DOWN THE SINK. THIS SINK SHALL BE USED FOR WASHING HANDS ONLY. - Observed leftover sauce in warmer which was turned off. Staff noted that they are leftovers from last night and were to be thrown out. They threw out the sauce at the time of inspection. - Observed some dust buildup on shelves. Clean the noted areas.