INSPECTION REPORT Health Protection JSAS-CWWSDE

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE October 24, 2023	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No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: Total Score = 72

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of kim chi stored at room temperature; 21 C, 18 C Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Use kim chi from approved sources and follow-up storage instructions. Premise does not have a Food Safety Plan for onsite kim chi preparation. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right front counter sauce food warmer turned off, sauce inserts internal temperature 47-48 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher: maximum sanitizing temperature 66 - 68 C Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C. Technician arrived on premise during inspection and conducted repairs to restore dishwasher function. Sanitizing temperature 74 C achieved. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Staff washroom does not have a papertowel dispenser. Dishwashing station papertowel dispenser is empty. Kitchen handsink by walk-in cooler blocked with food container, no soap dispenser and papertowels covered with grease build-up. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler - raw meats stored above fresh vegetables used for salad. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen - grease build-up on walls and upper storage shelving - food debris collecting on floor under shelving, cooler units and cooking equipment. - debris collecting on interior surfaces of 1 door undercounter freezer, beer keg cooler, walk-in cooler (compressor covers) Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 9

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. - Kitchen entrance, bar, customer washrooms Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Walk-in Cooler 1 C 2 door prep cooler 4 C, 1 door undercounter freezer -15 C, 1 door undercounter cooler 3 C 1 door upright freezer -22 C, rice warmer 62 C Bar: beer cooler 4 C, drink cooler 3 C, 1 door undercounter cooler 3 C Left counter top warmer (soup) 66 C, Right counter top warmer (sauces) 65 C - after staff turned on Note: Temperature logs for coolers, food warmers and dishwasher are to be maintained daily to ensure consistent, proper function of all equipment. Closure Order rescinded during course of inspection. Technician arrived and conducted repairs to restore function to dishwasher.