INSPECTION REPORT Health Protection ANAN-BD5V5S

PREMISES NAME Busan Daeji Gukbap Restaurant		Tel: (604) 568-7711 Fax:
PREMISES ADDRESS 201 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE June 14, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Yi Hwan An		NEXT INSPECTION DATE 5 Months
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 205 noted on Routine inspection # ANAN-BD2T95 of Jun-11-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Walk-in cooler was at 20 degC. Staff said that the temperature was raised to melt the ice behind the condenser unit. 2) Front prep cooler was at 10 degC. Operator turned it down during the inspection. 3) Staff had potatoes and other side dishes portioned out and ready to go, but sitting out at room temperature. Correction: 1) This is NOT acceptable. If you need to defrost the ice in the walk-in cooler by increasing the temperature, then all the PHF's have to be moved out of the walk-in cooler into other coolers FIRST. Then once the ice has melted, turn the temperature down to below 4 degC. Once the walk-in cooler temperature at reached 4 degC (or below), then move all the foods back into the cooler. Walkin cooler thermostat was adjusted and the temperature had dropped from 20 to 9 degC by the end of the inspection and was continuing to drop. 2) Check all cooler temperatures daily and record them in a logsheet. All coolers must be below 4 degC or below. 3) You cannot store PHF's at room temperature. All the dished out side dishes were discarded during the inspection. Portion out the side dishes on order or store the trays/plates inside the cooler after dishing it out. Code 206 noted on Routine inspection # ANAN-BD2T95 of Jun-11-2019 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Rice is being stored in small containers which are then placed inside the rice warmers. The temperature of the rice inside one of the containers was 45 degC. This is too low. Correction: This is not how a rice cooker is meant to be used. Cook and store the rice in the rice cooker at all times (ensure that the rice temperature is above 60 degC. Dispense rice from the rice cooker into the containers before service.

Comments

On Follow-Up: -Storage shelving has been moved to the back. -Walkin cooler is at 2 degC -Front prep cooler is at 4 degC -The spray bottle in the back has 200ppm bleach in it -Cleaning issues have been addressed -Handsink is no longer blocked -Rice is stored directly in the warmer -Temperature log's are being maintained