INSPECTION REPORT Health Protection ECAO-AY5V4N

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax: (604) 872 0799
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE April 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mee Yong Moon		NEXT INSPECTION DATE April 26, 2018
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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Women's employee washroom handsink was turned off below the basin due to leaking faucet. Men's employee washroom has no paper towels at dispenser Corrective Action(s): Do not turn off the faucets! Repair the leak Replace the paper towels Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Cabbage heads for kimchi stored on cardboard boxes in back fridge and against the wall cavity -Ice wands stored direcly on Walk-in freezer shelves -One stove light missing shatter shield Corrective Action(s): -Store your foods in clean sanitary containers or food grade wrap -Clean and sanitize ice wands and maintain them in clean containers or food-grade wrap -Replace shatter shield Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Kitchen right preparation cooler next to 1-door display -insert level showing 7 deg C Corrective Action(s): Reduce temperatures to 4 or below. Remove foods there to another unit until the serviceman can correct this. Violation Score: 3

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

Comments

Temperature Controls: -2-door display in kitchen 3 deg C -2-door display in dry storage 2 deg C -Walk-in cooler 3 deg C -1-door display at cooking line next to handwash sink 3 deg C -1-door display at the end of cooking line 3 deg C -Other line preparation coolers 3 deg C -Small front preparation cooler 4 deg C -1-door front display 2 deg C -Steamed rice 68 deg C Chemical Controls: -Diswasher chlorine residual >50ppm as per test strips -Sanitizer bleach buckets >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils dishwashed or changed with fresh ones <4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AY5V4N
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment