INSPECTION REPORT Health Protection KMLN-BHGTR6

PREMISES NAME Toedam Korean Restaurant		Tel: (604) 939-5515 Fax:
PREMISES ADDRESS 250 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE October 31, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Keun Woo Jung		NEXT INSPECTION DATE November 07, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 74

Critical Hazards: Total Number: 6

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Found staff sitting in back storage area by the back door preparing vegetables. Corrective Action(s): All food handling must be done in the food preparation areas near the hand washing station. CORRECT: immediately. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found food cooling at room temperature for more than 2 hours in large portions Corrective Action(s): Must cool foods quickly in small portions. Cool from 60 C to 20 C in 2 hours then 20 C to 4 C in 4 hrs in cooler CORRECT: immediately Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Found meat slicer with food debris in the hard to reach areas. Corrective Action(s): If the meat slicer is no longer being used remove from premises. If you wish to use the meat slicer staff must ensure it is properly cleaned and sanitized. Remove all of the big parts to make sure all of the hard to reach areas can be reach to remove all food debris to prevent contamination of other foods. Clean all food off, then sanitize with 100 to 200 ppm chlorine. CORRECT: today Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher had 10 ppm chlorine at time of inspection, only check concentration once per week. 2. There was no surface sanitizer made up at time of inspection. Corrective Action(s): 1. Dishwasher must have at least 50 ppm chlorine at all times. Must check the concentration at least once per day. Dishwasher was repaired by end of inspection so it reached 50 ppm chlorine. 2. Ensure sanitizer is made up at all times to make sure staff are sanitizing surfaces through out the day. Bucket was made up on the spot so it was 200 ppm chlorine. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the back food prep area was blocked by foods cooling and thawing. Corrective Action(s): Must keep hand sinks clear for hand washing. CORRECT: today Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Watched staff wash their hands with gloves on, when asked to remove gloves cloth gloves were found underneath. Corrective Action(s): DO NOT wash hands with gloves on. Gloves are to be removed and discarded when dirty, wash hands then replace plastic gloves. DO NOT use cloth gloves as they are not washable and can transfer bacteria and allergens to other foods. CORRECT: today Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Found large container of duck soup thawing at room temperature in the hand washing sink. Corrective Action(s): Must thaw frozen foods in cooler or under running water or cook from frozen. Do not leave at room temperature. CORRECT: today Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Found multiple surfaces covered with old rice bags, or silver material or tin foil. 2. Wood shelves and prep counters are not in good condition and are no longer easily cleanable. Corrective Action(s): 1. Remove all materials from shelves and any extra cover over food. Instead of covering surfaces increase cleaning of surfaces. CORRECT: today 2. Resurface or replace wood shelves and counters with easily washable food grade materials. CORRECT: 1 month Violation Score: 3

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

Comments

- Coolers were 4 C or colder - Freezer was - 21 C - Hand sink had liquid soap, paper towel, hot and cold water - No signs of pest activity noted during inspection - Ice machine was kept in a sanitary manner - General sanitation is satisfactory. NOTE: lots of excess food found on site. As kitchen is small decrease order size and order foods more often to help with storage in kitchen. Other option is reduce the menu.