INSPECTION REPORT Health Protection JAHN-ARVQA7

PREMISES NAME Bukchigo Jangguchigo		Tel: (604) 931-7400 Fax:
PREMISES ADDRESS C - 341 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE October 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Change in ownsership without applying to the health authority. Corrective Action(s): The new owner took over the facility and opened yesterday. Health permit is not transferable and thus the new owner shall apply for change in ownership. The owner has been operating in a different restaurant before and has FoodSafe certificate. All equipment in the facility were in good working order and no health hazard was observed at the time of inspection. The new owner is to apply for health permit and submit the following documents: A copy of FoodSafe certificate, Food Safety Plan, Sanitation Plan Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed a big hole on the wall behind the prep sink. Corrective Action(s): The hole shall be sealed up to prevent entrance of pests. CORRECTED BY: October 13th 2017 Violation Score: 3

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

Comments

- Hot & cold running water provided in the facility - liquid soap and paper towel in place at hand sink - 100ppm chlorine sanitizer in place - Low temp. dishwasher achieved sanitizing chlorine concentration of 50ppm - Temperatures of refrigeration units were adequate (<4C for coolers and <-18C for freezers) - Inspected by pest control company on a monthly basis > Ensure that handsink is not blocked and made accessible for all staff > Ensure that prep sink is completely cleaned and sanitized after washing pig intestine