INSPECTION REPORT Health Protection 236277

PREMISES NAME Chuncheon Dakgalbi Restaurant		Tel: Fax:
PREMISES ADDRESS 3017 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE April 9, 2019	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Jihee Yeo		NEXT INSPECTION DATE August 28, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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)

Code 302 noted on Routine inspection # 236276 of Apr-09-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temperature dishwasher is not dispensing an adequate concentration of chlorine Date to be corrected by: Immediately Corrective Action: Call a technician to repair the low temperature dishwasher. In the meantime, sanitize all dishware using a bleach solution that is made with 1 teaspoon bleach and 1 litre of water, after using the dishwasher to wash the dishes. Correction: Code 401 noted on Routine inspection # 236276 of Apr-09-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Wiping cloths were used to dry hands at the handwash station Date to be corrected by: Today Corrective Action: Use paper towels to dry hands. Wiping cloths can harbor bacteria when moist. Correction:

Comments

GEN - The low temperature dishwasher is dispensing 50-1--ppm chlorine - Paper towels are supplied at handwash stations - Raw meats/seafood are placed on the bottom shelf, below fresh produce inside the walk-in cooler