Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-AWDVEA
PREMISES NAME
Gawon Korean Restaurant
Tel: (778) 881-2464
Fax: (604) 568-2464
PREMISES ADDRESS
8888 University Dr
Burnaby, BC V5A 1S6
INSPECTION DATE
February 27, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Kyle Won
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken nuggets observed at 45 to 54 degrees C internal temperature at the time of inspection in bain marie. Product's last check was at 1 hour prior showing 85 degrees C.
Corrective Action(s): Product reheated in oven. ensure that chicken nuggets are hot held >60 degrees C at all times.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water. Remove the sponge from the BOH handsink. this sink is to be only used for handwashing.
=Upright coolers (3C and 3C) and prep cooler (4C) measured < 4 degrees C
=Chest freezer measured -18 degrees C
=Steam table hot holding (65-75C), BOH rice ball hot holding (66C), BOH noodle hot holding (64C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection, however some cleaning required at the FOH handsink (mold present)
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection
=Staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location