INSPECTION REPORT Health Protection ECAO-ASMQQF

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 30, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mee Yong Moon		NEXT INSPECTION DATE November 06, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Garbage bags used to contain foods directly -raw chicken wings Corrective Action(s): Discard chicken wings Do not use garbage bags to directly contain foods -NOT FOOD-GRADE use only food-grade materials such as Saran wrap, wax paper, tin foil Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator is cooling the pork bone soups by putting the entire large pot in the walk-in freezer for 3-4 hours then placing in the fridge. Corrective Action(s): Discard the pork bone soups Improper Cooling -you must COOL FOODS FAST: 60 deg C to 20 deg C within 2 hours: using ice wands/ice baths for soups and broths then 20 deg C to 4 deg C within 4 hours: placing in the fridge Operator will purchase at least 3 Cooling Wands (ice wands) to facilitate the process Operator to post the signs provided at Walk-in cooler Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked potatoes and sprouts in inserts at front preparation cooler are stored on top of empty inserts -foods are exceeding the fill-lines -temperatures of foods above the fill-lines showing 10-15 deg C -foods have been there less then 1/2 an hour as per operator Corrective Action(s): Remove the empty inserts -foods must not exceed the fill lines which is the black line. Only have foods in one insert as it is designed Violation Score: 5

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -Temperature and chemical concentration daily checks and logs not being maintained -records show month of October missing entirely -one light panel in kitchen is missing shatter shield -Walk-in freezer has the entire floor area obstructed with foods Corrective Action(s): -You must be DAILY checking and loggin all your fridge temperatures and dishwasher chlorine concentration -All lighting requires shielding from accidental breakage -use the standard covers or plastic tubing -Do not store foods on the floor area of Walk-in freezer -place on your shelves or on wheeled carts Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Two 1-door display fridges at cooking line are missing thermometers at food level Corrective Action(s): Obtain bar thermometers for these fridges to facilitate daily temperature checks Violation Score: 1

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

Comments

NOTE: remove all bare paper towel rolls and extra toilet paper rolls -they MUST be in dispensers for use (spindles okay) NOTE: place all utensils (disposable as well) business end down in your containers NOTE: place Fetal Alcohol sign in Men's Washroom as per City of Burnaby bylaw Temperature Controls: -2-door display next to empties 3 deg C (cabbage) -2-door display next to ice machine 3 deg C (kimchi) -2-door display next to Walk-in freezer 3 deg C (eggs) -Walk-in cooler 2 deg C (pork) -1-door display next to washer 3 deg C (meat) -1-door display at end of cooking line 3 deg (egg) -Stove line coolers at or < 4 deg C -front preparation cooler 3 deg C (cabbage) -1-door front display Coca-cola cooler 4 deg C (pop) -Bar undercounter coolers 3 deg C (alcohol) -Steamed rice 71 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm chlorine residual -Wiping towel sanitizer buckets and spray bottles >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation -good NOTE: keep your in-use utensils in ice water and dishwash every 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection in 1 week for infractions cited

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-ASMQQF
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: 0.25 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