Health Protection

Daon Korean Cuisine
Tel: (604) 553-8366
401 - 100 Schoolhouse St
Coquitlam, BC V3K 6V9
September 9, 2021
1 hour
OPERATOR (Person in Charge)
Miyoung Yong
September 13, 2021
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Sanitization solution in spray bottles had 0ppm [Cl2] and/or Quats. Staff and owner were not sure what chemical they are using and indicated the solution was 1 month old. Surfaces are not being sanitized as the strength is too low to kill bacteria and viruses.
Corrective Action(s):
Immediately purchase some bleach and mix up a sanitizing solution in spray bottles. Add 1tsp of bleach to 500mL of water. A new solution must be made, every 2nd day. During the inspection, staff purchased some bleach from the local store.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Clean food containers are being stored on a rack between the hand sink and mop sink. There are no barriers between the sinks and racks to prevent dirty water from splashing on the clean food containers. The containers could become contaminated.
Corrective Action(s):
Permanently install barriers, made of a material that is smooth, durable, sealed and cleanable (stainless steel, hard plastic, painted wood) on the racks to prevent dirty water splashing onto clean food containers.
**Correction date: Oct. 1/21**
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
There is accumulated dust on the ceiling tiles and air diffusers in the kitchen. The dust can fall into food and contaminate it.
Corrective Action(s):
Clean the ceiling tiles and air diffusers to remove the dust. Ensure this is being done on a regular schedule (once a week).
**Correction date: Sept. 13/21**
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observed aluminum foil and newspaper covering walls and shelves. These materials are not durable, sealed or cleanable.
Corrective Action(s):
These materials MUST be changed at the end of EACH day if you chose to continue to follow this practice. Failure to change these materials daily, will result in you inability to use them in the future for such purposes. Retrain staff on their proper use.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
1) The designated hand sink in the kitchen has no hot water exiting the faucet. Staff are unable to wash their hands when they become dirty.
2) The high temperature dishwasher had a rinse cycle water temperature of 55C at the plate's surface, as per the max/min thermomter. This temperature is too low to kill bacteria and viruses.
Corrective Action(s):
1) Immediately call a plumber to fix the hand sink, so that running hot and cold water exits the tap at all times. Until the designated hand sink is fixed, have staff use the mop sink to wash their hands. Place liquid soap and paper towels at the sink.
**Correction date: Sept. 13/21**
2) Immediately call a repair person to fix the dishwasher, so the temperature of the water, during the rinse cycle is 84C or hotter at the manifold (or 71C or hotter at the plate's surface). Until the dishwasher is fixed,dishes can be washed in the dishwasher, but they must be removed and then sanitized by soaking in a bleach and hot water solution in the sink (1/4 cup of bleach added to hot water) for 2 minutes.**
**Correction date: Sept. 13/21**
Violation Score: 9

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


A routine inspection was conducted, the following observations were made:
- Coolers were 4C or colder, freezers were -21C or colder; hot holding units were above 60C; and thermometers present.
- Waitress hand sink had liquid soap, paper towels, and running hot and cold water. The mop sink (kitchen area) had liquid soap, paper towels, and running hot and cold water for hand washing.
- All foods are stored in food grade containers; covered; labeled; foods stored in groups with raw proteins store below or separate from RTE foods; and foods stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use. FIFO rules being followed.
- No signs of pests found.
- General sanitation level is great, keep up the good work. The exhaust canopy was commercially cleaned in June 2021 and next cleaning in Dec 2021.
- FoodSafe certified staff present (owner). The certificate expires in Nov 2021, ensure to register for the refresher course online prior to the certificate expiring.
- COVID-19 measure in place such as:
Mask worn by staff
6ft maintained between staff
Alcohol sanitizer present for customers and staff
6ft maintained between dine-in customers
- Discussed inspection results with the staff and owner. No signature obtained due to the pandemic.
A follow-up inspection will be complete on Sept. 13/21 to ensure violations have been corrected.