INSPECTION REPORT Health Protection ECAO-BGQQDZ

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE October 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to reach areas such as under the fridges and fryers near the wall area has food debris and grease Corrective Action(s): Clean, degrease and disinfect -these hard-to-reach areas need to be cleaned and disinfected at least weekly and/or as needed Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine is not working Dishwasher compartment sinks have come off the wall -screws loose and silicone has eroded Corrective Action(s): Repair ice machine Remove the eroded silicone and clean the wall -reattach the compartment sink and re-silicone (re-seal) to better prevent water seeping behind Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 2 deg C -2-door undercounter 2 deg C -Preparation cooler 3 deg C -1-door undercounter at bar 3 deg C -1-door display 2 deg C -Hot held gravy 62 deg C -Soup 64 deg C NOTE: ensure you are frequently stirring the hot held foods for even heating -High temperature washer final rinse 76.6 deg C at plate level NOTE: Daily temperature logs being maintained however some dates are missing from the weekend Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access