INSPECTION REPORT Health Protection KMLN-BJ3VNL

PREMISES NAME Sol Lee's Itshoni		Tel: (604) 931-8460 Fax:
PREMISES ADDRESS 550 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE November 19, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kang Youl Lee		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Flounder from live tank is being served as sashimi Corrective Action(s): Flounder must be frozen for a specified time and temperature before can be served raw. Flounder is only to be served cooked. Must freezer at -20 C for 7 days, or -35 C for 15 hrs. Records must be kept. Flounder sashimi is no longer permitted on the menu. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Food was 6" off the floor - Cleaning has been completed - Flooring has been secured to the ground under cooking line - Cardboard and egg cartons have been removed. - Dishwasher was 100 ppm chlorine. -NOTE: For live fish tank temperature and salinity are checked daily. Make sure to check pH, ammonia, Nitrite, Nitrate, dissolved oxygen, turbidity and coliform count weekly. Records must be kept.