INSPECTION REPORT Health Protection MLOO-BLFVVP

PREMISES NAME Nonhyun Samgaetang		Tel: (778) 554-3131 Fax:
PREMISES ADDRESS 240 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE February 3, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 07, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two pots of broth cooked 1 hour prior was maintained between 40-50°C. Corrective Action(s): Turn up heat to maintain broth at ≥ 60°C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils by the cooking line were stored in room temperature liquid. Corrective Action(s): Clean and sanitize the utensils and storage container. Store in-use utensils dry or in ice water. Ensure utensils and container are cleaned and sanitized at least every 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle measured greater than 200 ppm. Corrective Action(s): Discard and prepare fresh bleach sanitizer at 100-200 ppm by mixing 1/2 teaspoon (1/2 cap) of bleach per 1L of water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: - Cooking line equipment - Walk-in freezer floor - Shelving at front servery area Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of debris. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep, stand-up, servery x2) are ≤ 4°C - Freezers (walk-in, stand-up) are ≤ -18°C - Hot held foods (broth) are ≥ 60°C (after correction) - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - 100 ppm bleach sanitizer is available (after correction) - Ventilation hood is maintained - Ice machines are maintained. Ice scoops are stored properly. - No signs of pests observed during inspection - Premise is well lit Note: - Discussed cooling procedures. Ensure large amounts of broth are cooled quickly in shallow containers or in ice bath with frequent stirring.