INSPECTION REPORT Health Protection AKAO-B4GQ6F

PREMISES NAME Banchan Bistro		Tel: (604) 831-2854 Fax:
PREMISES ADDRESS 160 - 20689 Willoughby Town Centre Dr Langley, BC V2Y 0L7		INSPECTION DATE September 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Se Young Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Closure Order	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: High (≥30) Total Score = 49

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: A big pot of chicken stock was sitting on top of the stove with stove not running. Internal temperature of stock registered 28 degrees C. According to the operator the stock was cooked the previous night. Corrective Action(s): Entire chicken stock was discarded at the time of inspection. You must submit procedures for safe cooling of soups and stocks. Ensure stock/soups are cooked in pots that can fit in the food preparation sinks. Soups and stocks must be cooled in ice baths immediately after cooking. Ensure that food reaches 20 degrees C within the first two hours and 4 C within the next 4 hours. Cooling wands must be used to assist in faster cooling ( Immediately). Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine detected in the final sanitizing rinse cycle of the low temperature dishwasher at the time of inspection. Chlorine sanitizer bucket was found to be empty. Corrective Action(s): Repair or adjust the dishwasher so that chlorine sanitizer concentration reaches at least 50 ppm during final rinse cycle. Chlorine test strips must be ordered and final rinse chlorine results must be recorded daily on the dishwasher log sheet. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff is unaware about using separate designated cutting boards for raw poultry/meats, vegetables and cooked dishes. Corrective Action(s): Ensure that separate cutting boards and tongs/utensils are used for raw poultry/meats, vegetables and cooked dishes to prevent cross contamination. You may use the following system: -Red cutting boards and red colored tongs for handling raw poultry and meats and items that must be cooked thoroughly prior to serving -Green cutting boards and tongs for sald greens and vegetables that do not require a cooking step -White cutting boards for any food that is ready to eat or already cooked. ( Immediately) Violation Score: 9

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

Comments

Inspection result of a customer complaint about suspect food borne illness after consuming "angry chicken on rice" dish purchased from the restaurant. The customer came down with stomach upset, nausea and diarrhea within 8-10 hours of consuming the dish. No other report of illness received till date. The complaint was discussed with the operator and a walk-through was conducted for preparation procedures for "angry chicken" onsite. Marinated fresh boneless thighs are dipped in the batter and then deep fried for 7 minutes. The cooked chicken pieces are then cooled and held in the cooler inserts located across from the deep fryers. Upon receiving the order, chicken thigh pieces are deep fried again for a minute or two to reheat. Cooked rice is served from the rice cooker. There was no thermometer available in the restaurant at the time of inspection. At least a couple of probe thermometers must be provided for the cooks check internal cooking temperatures for all chicken and meat dishes. It is recommended to deep fry the battered chicken thigh for at least 8 minutes. Check the temperature after cooking to ensure that internal temperature of fried chicken reaches at least 74 degrees C for 15 seconds prior to cooling. The first step (deep frying must be a complete cook step. Chicken must not be cooked in stages. Similarly, ensure that all other marinated meats cooked on the grill or wok are cooked properly to at least 74 C and cooking temperatures must be confirmed using probe thermometers. Ensure all line cooks and other kitchen staff complete FOODSAFE level 1 training. At this time, the operator and head line cook has FOODSAFE certification. Closure order was issued to the restaurant for malfunctioning dishwasher. Please call the undersigned for re-opening inspection once the dishwasher has adequate chlorine levels.