INSPECTION REPORT Health Protection MLOO-BJYUUU

PREMISES NAME Bukchigo Jangguchigo		Tel: (604) 931-7400 Fax:
PREMISES ADDRESS C - 341 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE December 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yong han Kim		NEXT INSPECTION DATE 1 Month
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle measured 0 ppm chlorine. Corrective Action(s): Prepare fresh sanitizer. Bleach sanitizer must be maintained between 100-200 ppm. Ensure food prep surfaces are being sanitized throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoops were stored in a container of room temperature water. Corrective Action(s): Discard water. Clean and sanitize the rice scoops and container. Store rice scoops in ice water and replenish the ice as needed. Clean and sanitize the rice scoops and container at least every 4 hours. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease observed underneath, behind, and between cooking equipment, coolers, freezers, etc. Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly throughout premise to avoid accumulation of food debris and grease. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (small prep, large prep, stand-ups) are ≤ 4°C - Stand-up freezers are ≤ -18°C - Hot holding units (rice) are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 200 ppm bleach sanitizer is available (after correction) - Ventilation hood is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Temperature log missed for the past 2 days. Ensure temperature logs are maintained daily.