INSPECTION REPORT Health Protection AKAO-BHNUAB

PREMISES NAME Banchan Bistro		Tel: (604) 831-2854 Fax:
PREMISES ADDRESS 160 - 20689 Willoughby Town Centre Dr Langley, BC V2Y 0L7		INSPECTION DATE November 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Se Young Kim		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine sanitizer detected during final rinse cycle of the low temperature dishwasher. Corrective Action(s): Repair or adjust the dishwasher so that at least 50 ppm chlorine sanitizer is dispensed at the plate surface during final rinse cycle. In the mean time, all dishes washed through the dishwasher must be sanitized manually by soaking in 200 ppm chlorine solution. Mix 1 oz per gallon of hot water to make 200 ppm chlorine sanitizer in the sink. ( Immediately). Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some trays of raw chicken were found stored above buckets containing teriyaki sauce and other ready to eat foods. This is a repeat violation. Corrective Action(s): All raw poultry, meats and seafood items must be stored on separate shelves below any ready to eat foods and produce. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitzer spray bottle found to be unlabelled. Corrective Action(s): All spray bottles of cleaners and sanitizers must be accurately labelled ( Immediately) Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # AKAO-BDBSA4 of Jun-20-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher hot water temperature registrered 36 C at the plate surface during wash cycle. Maximum tempertaure at the sinks at 36.7 C. Correction: Increase or adjust the hot water settings at the tank so that hot water is provided at all sinks at 45 C or hotter. The dishwasher must be able to reach 50-60 C during wash cycle ( Immediately)

Comments

* Install wall-mounted soap dispenser and paper towel dispenser above the hand sink in the front preparation area. Currently the paper towels are stored above in-use utensils; this could lead to contamination of utensils. * Quats test papers are still not available. This is a repeat violation. You must order quats sanitizer test strips for testing Ostro-san sanitizer strength at the dispenser. Ensure that quats sanitizer is being dispensed at 200 ppm. * Do not use thin plastic sheets to cover the soup warmer. * Temperature logs maintained, however missing entries for the last couple of days. Ensure to monitor and record cooler temps, dishwasher sanitizer and quats sanitizer every day. Walk-in cooler registered 2.5 degrees C. Front preparation cooler < 4 C Sous-vide items storage cooler < 4 C. Sliding door cooler < 4 C Hot holding of miso soup and rice> 60 C. Fume hood has been serviced recently. Upright freezer< 4 C. General sanitation is satisfactory. No signs of pest(s) noted at the time of inspection.