INSPECTION REPORT Health Protection RWOG-CVEN2S

PREMISES NAME Busan Daeji Gukbap Restaurant		Tel: (604) 568-7711 Fax:
PREMISES ADDRESS 201 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE September 6, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yi Hwan An		NEXT INSPECTION DATE September 13, 2023
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 = 82

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bucket of spicy soup measured 12C. Corrective Action(s): Staff stated they did not make this bucket of soup when they arrived in the morning and that it should have been made by staff last night. Soup did not meet cooling curve of 60-20C in 2 hours and from 20-4C in 4 hours. Discard soup. Violation Score: 25 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Large pot of sauce noted at 33C. Staff stated it gets reboiled throughout the day and gets left on the stove overnight. Corrective Action(s): This is an unacceptable practice. Unless sauce has been proven to be shelf-stable via lab testing, sauce must be kept below 4C or above 60C. Discard. Note: Operator attempted to keep two buckets from this pot of sauce - discard the entire pot. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One door cooler in doorway between kitchen and waitress station measured 8C. Corrective Action(s): Move all foods to working coolers. Repair or replace cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Smaller portion of soup taken from big pot was not simmering (gas stove not on) - temperature measured 55C. Corrective Action(s): Reboil to at least 74C prior to hot holding at 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at back kitchen. Sanitizer only available at dishwashing area and waitress station. Corrective Action(s): Bleach sanitizer must be available at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in cooler is in a state of disarray. Foods in containers noted on the floor and many foods uncovered. Corrective Action(s): Re-organize walk-in cooler and cover all foods when not in use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted throughout the facility. Corrective Action(s): Clean and sanitize facility. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted throughout the facility including but not limited to: - within walk-in freezer - within walk-in cooler Corrective Action(s): General sanitation requires improvement. Violation Score: 9

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - dishwasher reached 71C at final rinse cycle Temperatures: Waitress area: - rice hot holding unit: 70C - front prep cooler: 3C - beer keg cooler: 2C - Coke cooler: 3C Kitchen area: - three door Coca Cola cooler: 3C - two door cooler: 4C - under counter cooler: 4C - prep cooler (small): 4C - prep cooler (large): 2C - upright freezer by cookline: -17C - walk-in cooler 1C - walk-in freezer -15C - cold soup unit: -1C Storage area: - kim chi cooler: 2C - upright freezer: -17C Note: Operator claims that pot of soup left on burner after closing at 2am (continuous simmering until closing, when the gas is turned off) stays above 60C until reopening at 9am the next day when they can turn on the gas burners again. Soup measured above 60C at time of inspection (approx 915am). Photo proof provided by operator of soup still above 60C at opening; however, it cannot be determined whether the soup was re-boiled prior to the photo. If it is ever found that the soup has fallen below 60C, all soups will be taken off the menu permanently. Note: Operator alleges that all butane burners have finally been removed from facility after visit in June when facility was found to use burners after business hours in an attempt to avoid inspectors. Some butane canisters found on-site; operators state this is for a torch in the kitchen and not for boiling soup at customer tables.