INSPECTION REPORT Health Protection SJEN-AETTW4

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax: (604) 872 0799
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE October 17, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mee Yong Moon		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the prep cooler #2 @ 8-9oC. Corrective Action(s): Temperature of the unit was lowered to 4oC during the inspection. Ensure to place a thermometer in all refrigeration units to check temperature daily. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Noted a handwashing was performed by a staff with gloves on. Corrective Action(s): This is not a good handwashing practice. Always remove gloves first and wash hands properly between incompatible activities. Violation Score: 5

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

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

Comments

Handsink fully equipped with liquid soap and paper towel. Note: The paper towel dispenser by the dishwashing area: repair the unit to dispense paper towel more quickly Walk in cooler @ 4oC or less Walk in freezer @ -19oC Hot holding of broths @ 60oC or above Bleach water in use. The concentration was too strong. Ensure to dilute bleach enough to make 100ppm Cl. Dishwasher (low temp) @ 50ppm Cl on plate level Prep cooler #1 @ 4oC or less Reach in coolers @ 4oC or less Reach in freezers @ -18oC or less

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-AETTW4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment