INSPECTION REPORT Health Protection MKIM-D3YSWW

PREMISES NAME DooBoo Korean BBQ Restaurant		Tel: (604) 522-9969 Fax:
PREMISES ADDRESS 6907 Kingsway Burnaby, BC V5E 1E5		INSPECTION DATE April 3, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chang Hwan Park		NEXT INSPECTION DATE 4 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoop kept in 19C water 2) Dust accumulation observed on fan guards in 2 glass door cooler 3) Food kept on floor Corrective Action(s): 1) Operator relocated rice scoop to dishwasher at the time of inspection. Ensure to keep rice scoop in ice water or dry conditions at all times 2) Ensure to clean above mentioned areas 3) Do not keep food on floor level to facilitate in proper cleaning and also prevent potential pest attraction Date To Be Corrected: Immediately Violation Score: 9

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - Prep cooler #1 4C - Prep cooler #2 3C - Rice cooker 76C - Miso soup 72C - Walk in cooler 2C - 2 glass door cooler 3C - 2 door cooler 3C - 2 door freezer -22C - Silver freezer -20C - Chest cooler #1 -18C - Chest cooler #2 - 22C - Temperature logs maintained and updated on a daily basis - Sanitizer pails stocked with 200 ppm chlorine - High temperature dishwasher required 4 cycles to reach up to temperature (64C, 62C, 61C, 71.6C) - High temperature dishwasher had a final rinse of 71.6C on dish surface - Staff onsite Foodsafe level 1 certification - No sign of pests - Pest control reports not on site. Email most recent copy to EHO. Ensure to keep printed copies for review for future inspections NOTE: Dishwasher must stay on at all times during business hours. NOTE: Highly recommend all single use white bucks to be replaced with reusable food grade containers