INSPECTION REPORT Health Protection ECAO-AXVQH6

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE April 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE April 18, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher both vats are empty for detergent and sanitizer -no reading for chlorine test strips observed. Daily Logs for washer indicate there was >50ppm chlorine residual yesterday. Serviceman was phoned during inspection and is expected to come in later in the afternoon Operator indicates utensils are toweled down after dishwashing Corrective Action(s): Repair washer. Re-wash ALL dishware/utensils even if they are clean. You are to AIR-DRY only dishware/utensils using your drying racks/drain boards Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pooled egg and storage observed in Walk-in cooler and 2-door undercounter fridge. Corrective Action(s): Discard pooled egg. Once eggs are cracked open they must be cooked immediately. Otherwise use pasteurized egg yolk. BCCDC documents on Pooled Egg emailed to owner in english and korean versions. Operator is to print out documents and review with ALL workers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dishpit area filthy and poorly organized and inspection occurred before opening. Mop roller bucket full of dirty water -not being dumped nightly Hard-to-reach areas need more frequent cleaning: under shelves/fridges/stoves in kitchen, under shelves in Walk-in cooler, under bulk food buckets Corrective Action(s): Clean and disinfect the floor areas of dishpit area, the exterior of the washer, walls. Remove all extra cleaning chemical vats from the floor area and relocate to your storage room Dump your mop water nightly. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Low temperature chemical sanitizing washer: vats for detergent and sanitizer empty and no reading showing on chlorine test strips -Paper towel dispenser at dishpit not working Corrective Action(s): Repair units Violation Score: 9

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -2-door undercounter 2 deg C -Preparation cooler 3 deg C -1-door undercounter at bar 4 deg C -1-door display 3 deg C -Hot held curry soup 71 deg C NOTE: your hot water maximum at the bar handsink reached 89 deg C -you should maintain it below 49 deg C to better prevent scalding Chemical Controls: -Bleach sanitizer >100ppm as per test strips 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: maintained in ice water -ensure to dishwash/replace at least every 4 hours -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access