INSPECTION REPORT Health Protection ZDER-BMFTG2

PREMISES NAME Gawon Korean Restaurant Express		Tel: (778) 881-2464 Fax:
PREMISES ADDRESS 8968 University High St Burnaby, BC V5A 4Y6		INSPECTION DATE March 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyle Won		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Kimchi cooling on counter in shallow container at room temp Corrective Action(s): Ensure all hot foods are rapidly cooled: 1. In shallow small containers 2. In ice bath 3. Constant stirring to release hot air ***Ideally a combination of 2 or more at the same time Reviewed rapid cooling with staff. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried nuggets sitting in shallow insert at steam table on top of lid (above steam table insert) noted at 40 C Corrective Action(s): Ensure all hot held food is properly hot held in unit and maintained at 60 C or higher. Once food drops under 60 C it must be reheated to above 74 C and then served. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths used to wipe down counters, prep table surface and cart without sanitizer. Corrective Action(s): Ensure all wiping cloths are stored in 100-200 ppm chlorine solution when not in use. When in use to wipe down food contact surfaces they can be used with the sanitizer solution to sanitize the surface. Ensure sanitizer solution is available in all food prep areas (front of house, back kitchen and anywhere else food is prepared). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine: -Handsinks supplied with hot & cold water, liquid soap and paper towel -Temperatures satisfactory: Front prep cooler: 3 C Standing cooler left: 1 C Standing cooler right: 2 C Standing freezer left: -16 C Standing freezer right: -17 C Steam table: 60-65 C -No signs of pest activity noted *No pest control devices available - get pest control devices (snap traps and glue boards) to protect premises -Bleach available for sanitizing - sanitizer bucket with wiping cloths available at front *No sanitizer solution available at back (*violation noted above) -3 comp sink for manual dishwashing - 100 ppm chlorine solution at 3rd comp during inspection -Prep table in front of steam table at front has been sealed completely to prevent accumulating food within table. -General sanitation satisfactory