INSPECTION REPORT Health Protection RWOG-DGUUTT

PREMISES NAME Jejudo		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE May 20, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kwangjo Cho		NEXT INSPECTION DATE May 27, 2025
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables out at room temperature again, measuring from 15-17C. Corrective Action(s): Discard. All potentially hazardous foods must be kept at 4C or colder. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Front sushi bar area sanitizer measured 10ppm 2) Back kitchen did not have sanitizer at all 3) Wiping cloths stored directly on counter, no chlorine residual detected Corrective Action(s): 1) Chlorine sanitizer must be at least 100ppm chlorinw 2) Have chlorine sanitizer solution available for back kitchen, ensure at least 100ppm chlorine 3) Wiping cloths must be stored in chlorine sanitizer when not in use Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above kim chi in walk-in cooler Corrective Action(s): Store raw eggs below and away from ready to eat foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted behind chest freezer in sushi bar and behind dishwashing line Corrective Action(s): Clean and sanitize kitchen. Seal all entry points and store foods in pest proof containers. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - dishwasher reached 73C at final rinse cycle - pest report to be forwarded to the undersigned - no foods stored in outside hallway - ice scoop stored separately Note: CORRECTION ORDER has been issued for Violations 205 and 302 above. These are recurring violations. Staff on-site stated that their prep coolers will be reorganized so that the vegetables will be in the cooler at all times, and that several buckets of sanitizer will be provided in the back kitchen. Temperatures: Drinks Station: - small cooler: 4C - larger cooler: 4C Sushi Bar Area: - sushi display coolers: 2-4C - drawers underneath counter: 4C - under counter cooler:3C - under counter drawers: 3C - under counter cooler (closer to chest freezer): 2C - chest freezer: -35C Kitchen - cold soup freezer: -1C - two door cooler: 2C - small prep cooler (side dishes): 4C - prep table: 4C - smaller prep table: 3C - soup prep table: 2C - undercounter cooler by back door: 3C - one door cooler by prep sink: 2C - walk-in cooler: 3C - walk-in freezer: -19C - rice cookers >60C - rice warming unit: 65C