INSPECTION REPORT Health Protection ECAO-BBHV5E

PREMISES NAME Potter's Garden Korean BBQ		Tel: (778) 822-8293 Fax:
PREMISES ADDRESS 5599 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE April 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mal Hi Park		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pop cases stored next to mop sink and roller mop bucket Corrective Action(s): This is a dirty area -do not store any foods in this room Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Operator is dumping mop waters in the outside drain. The mop sink is boarded up with goods and not accessible. Corrective Action(s): Do not dump the mop waters outside that will attract pests like rats and is not sanitary. Remove the goods blocking off the mop sink -keep it clear for use. Use only the mop sink for dumping the mop waters and cleaning it -it is there only for that purpose Violation Score: 3

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

Comments

Temperature: -Walk-in cooler 4 deg C -Mini-cooler 4 deg C -1-door display next to WI Cooler 4 deg C -1-door display next to dry storage 4deg C -2-door undercounter bar cooler 3 deg C -High temperature washer final rinse 74.3 deg C at plate level NOTE: Daily Temperature Logs are not being maintained for fridges and dishwasher -you should be checking daily to ensure equipment is in good working order -maximizing lifetime of perishables and ensuring dishware is adequately cleaned and sanitized of germs Chemical Controls: -Bleach sanitizer buckets >100ppm as per chlorine test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay -no signs of pests -operator is to email me a copy of the last pest control work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access