INSPECTION REPORT Health Protection JVIK-BHHU5X

PREMISES NAME Kovan Korean Restaurant		Tel: (778) 366-1611 Fax:
PREMISES ADDRESS 804 - 6339 200th St Langley, BC V2Y 1A2		INSPECTION DATE November 1, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Jin Yoo		NEXT INSPECTION DATE November 08, 2019
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 = 27

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed a large bowl of squid draining in the mop sink Corrective Action(s): A mop sink is to never be used for food. It is only for dumping mop water. All product discarded at time of inspection. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed three large pots of kimchi, broth and bone broth sitting at room temperature. Corrective Action(s): All product discarded at time of inspection. Please note the appropriate cooling procedure: - From cooking temperature (74C or greater) to 20C within 2 hours. This means you must portion out the food into smaller containers. Do not leave in the large pot to cool. - Place cooled portions into a cooler at 4C or below. Must reach 4C within 4 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed raw meat stored throughout cooler mixed in with vegetables and ready to eat foods. All meats wrapped at time of inspection. Corrective Action(s): Please note that raw meat MUST be stored below all Ready To Eat foods and vegetables. Cooler re-arranged at time of inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed thawing of kimchi and frozen rice product at room temperature Corrective Action(s): All thawing of foods must be under cold running water, cold water bath or in a cooler maintaining 4C or below. Product moved to cooler at time of inspection. Recommend placing products needed for the next day into the cooler the night before to allow for thawing. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning, organizing and sanitizing to be improved in the kitchen Corrective Action(s): To be addressed at the following areas: - Floors, especially under cooking equipment - Remove all cardboard - Remove all equipment not in use - Repace wooden cover and carpet mat with an appropriate smooth, easily cleanable lid at grease trap. A wooden lid with a carpet mat is not acceptable. - Remove all paint from under ice machine - Provide magnetic knife rack at front prep cooler Violation Score: 3

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

Comments

Discussed in-use utensil policy - all cutting boards, counters, tongs, spatulas, knives, etc must be washed and sanitized at least every 4 hours. Sanitizer available at 100ppm Cl in front kitchen. Ensure back kitchen is also equipped Dishwasher tested at 71.4C at plate surface during rinse cycle All coolers at 4C or below Freezers below -18C Hot Holding >60C Operator only person on-site with foodsafe. recommend having more staff trained with foodsafe in case the operator is not present.