INSPECTION REPORT Health Protection ECAO-B38V4F

PREMISES NAME Potter's Garden Korean BBQ		Tel: (778) 822-8293 Fax:
PREMISES ADDRESS 5599 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE August 1, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mal Hi Park		NEXT INSPECTION DATE August 03, 2018
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: High (≥30) Total Score = 54

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Pumpkin soup was taken from the fridge and placed in warmer. Corrective Action(s): Re-heated foods must be re-cooked at the stove >74 deg C THEN placed in the warmer maintained over >60 deg C Submit Food Safety Plan for Pumpkin Soup for review Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noodles in water stored at room temperature for over 2 days Corrective Action(s): Hydrated noodles are a perishable food and must be treated as such. Discard noodles Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pumpkin soup in warmer at 38 deg C Corrective Action(s): Soup has been there over 2 hours -discard Maintain hot held foods over 60 deg C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature washer not reaching minimum rinse temperature: First cycle 63 deg C at plate level 2nd cycle 66.8 deg C 3rd cycle 65.2 deg C 4rth cycle 63 deg C Corrective Action(s): Repair washer immediately No temperature logs maintained for dishwasher Once washer is repaired dishwash all ware and utensils even if they are cleaned Operator to manually wash dishware as posted in the meantime Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): open can of oyster sauce stored in the fridge Corrective Action(s): Once a food can is opened empty out leftovers into a washable container Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen beef soup thawing at room temperature in hallway Corrective Action(s): Defrost foods safely either overnight in the fridge, as part of the cooking process or under running water Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Dishwasher not reaching adequate rinse temperature -Wall next to food preparation table outside of dry storage room is in a state of disrepair -crumbling and holed Corrective Action(s): -Repair washer immediately -Repair wall outside of dry storage room Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Crockpot Warmer lacks accurate thermometer Corrective Action(s): Obtain a probe thermometer NOTE: no hot holding of foods is allowed until you obtain a probe thermometer Violation Score: 1

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

Comments

NOTE: copies of FOODSAFE Level 1 certificates must be maintained onsite for verification -have ready for follow-up inspection Temperature Controls: -Walk-in cooler 2 deg C -Mini-cooler 4 deg C -1-door display next to WI Cooler 3 deg C -1-door display next to dry storage 3 deg C -2-door undercounter bar cooler 4 deg C Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained only for fridges General Sanitation okay -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Place Fetal Alcohol signs in public washrooms

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-B38V4F
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