INSPECTION REPORT Health Protection 252081

PREMISES NAME Haan Korean BBQ Restaurant		Tel: (604) 618 8511 Fax:
PREMISES ADDRESS 780 - 3025 Lougheed Hwy Coquitlam, BC V3B 6S2		INSPECTION DATE May 18, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Kwon Hong		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces were sanitized using "Cienna Pine Cleaner" as well as bleach solution "Cienna Pine Cleaner" is not food grade sanitizer. Corrective Action(s): Immediately stop using "Cienna Pine Cleaner" and ensure that all food contact surfaces are sanitized using food grade sanitizers such as bleach solution. Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food contact surfaces were sanitized using "Cienna Pine Cleaner". As mentioned above, this is not a food grade sanitizer 2) Food contact surfaces were sanitized using a bleach solution with concentration for exceeding 200ppm. Excessive concentration of bleach solution may contaminate food contact surfaces and cause foodborne illness. Corrective Action(s): 1) Stop using "Cienna Pine Cleaner" for food contact surfaces 2) Ensure that bleach solution used for food contact surfaces is 100ppm. The operator diluted the concentrated bleach solution to 100ppm during inspection. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor accumulation of dust underneath cashier station. Accumulation of dust may attract pests and provide harborage. Date to be corrected by: Today Corrective Action(s): Clean all hard-to-reach areas of the cashier station.

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

Comments

Routine inspection conducted General comments Temperature measured: Walk in cooler = 3C Upright line freezer = -20C Line cooler =3C Prep cooler =4C 2-comp prep sin and 2-comp dishwashing sink available High temperature dishwasher measured 84C at manifold during the final rinse cycle with 78.0C at plate surface as per min/max probe thermometer Thermometers present in cold storage units Handwashing sinks equipped with liquid soap, paper towels, and hot and cold running water General sanitation in food prep area is good No signs of pests Meat slicer, ice machine and utensils clean Food stored off floor, covered Raw meat stored separately from vegetables. Chemicals stored on the bottom shelf of dry storage rack Foodsafe Level 1 certified operator on-site Permit posted Covid-19 Covid-19 Safety Plan available and in use Staff screening in place Plexi-glass barrier installed Signage posted Hand sanitizers available.