INSPECTION REPORT Health Protection JAHN-APWT8S

PREMISES NAME Won Jo BBQ & Noodle Restaurant		Tel: (604) 931-1004 Fax:
PREMISES ADDRESS 105 - 508 Clarke Rd Coquitlam, BC V3J 3X0		INSPECTION DATE August 4, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seong Heun An		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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The following structural deficiencies were observed: - Flooring has gaps throughout the kitchen, leading to accumulation of dirty water. The floor is not easy to clean. - Some ceiling panels are missing. - No lighting provided in the dishwashing area. - Wooden shelves (in noodle making room) are not coated/painted. The shelves are not easy to clean and may absorb moisture. The operator noted that they have been informed last month by the building owner that the building may be torn down. The final decision has not been made as of yet and the operator is paying the rental fee on a month-to-month basis. Corrective Action(s): If the operator is to operate at this location for more than 6 months, the following corrections must be planned for and implemented: - Floor must be re-done. Floor must be smooth, impervious to water and easy to clean. - Missing/broken ceiling panels must be replaced. - Adequate lighting must be provided in the dishwashing area. - Wooden shelves must be painted over. Violation Score: 5

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

Comments

- Handsink maintained with hot & cold running water, liquid soap and paper towel - >100ppm chlorine sanitizer present - High temp dishwasher achieved 79C at the final rinse cycle - Coolers were <4C and freezers were <-18C - Hot holding >60C The operator must provide information to the health inspector by the next inspection in regards to the prospect of operation as well as their plan on correcting the structural deficiencies if they are to operate longer than 6 months.