INSPECTION REPORT Health Protection JAHN-B5TP7J

PREMISES NAME Bukchigo Jangguchigo		Tel: (604) 931-7400 Fax:
PREMISES ADDRESS C - 341 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE October 23, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yong han Kim		NEXT INSPECTION DATE October 24, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shleves are lined with tapes and are coming off. The condition makes it unable to keep the shelves in a sanitary manner. Corrective Action(s): Re-line all shelves with material that is smooth, durable, non-absorbent and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp dishwasher achieved 10ppm chlorine at plate' surface. Corrective Action(s): Repair/adjust the dishwasher immediately to ensure that at least 50ppm chlorine is detected at plate's surface. The operator has chlorine test strip on site. Manually sanitize dishes with 100ppm chlorine in the sink (1 teaspoon bleach per 1L water). Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottles are not labelled. Corrective Action(s): Label all sanitizer spray bottles. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The owner is not on site and two staff who are on site do not have a valid FOODSAFE certificate. Corrective Action(s): Ensure that at least one staff on duty has a valid FOODSAFE level 1. Violation Score: 1

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

Comments

- Handsinks are stocked - 100ppm chlorine available in spray bottles - Temperatures of refrigeration units meet regulatory requirements (<4C coolers, <-18C freezers) - Rice scoops are properly stored in ice bath ATTENTION: - Replace the dry storage container that is broken. Duct taping is not an approved method as it cannot be properly cleaned & sanitized. - Remove build-up of ice in all freezers. - Ensure that raw meats are covered and stored on the bottom shelf to prevent contamination of other foods & food contact surfaces. - Ensure that scoops in dry storage containers are stored vertically so that the handle does not touch the food. Clean & sanitize scoops daily. - Do not leave onions on the floor. All foods must be stored 6 inches off of floor. - Ensure that cloths are stored in a bucket with 100ppm chlorine sanitizer and not left on counter while not in use. - Paper towels are located too far from the 2 compartment sink which is also used as a handsink. Re-locate the paper towel dispenser or put another roll of paper towel near the sink to encourage staff to use paper towels to dry hands rather than wiping hands on their aprons. - Keep a temperature log