INSPECTION REPORT Health Protection RWOG-D5HVC6

PREMISES NAME Jejudo		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE May 22, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kwangjo Cho		NEXT INSPECTION DATE May 29, 2024
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables left out at room temperature. Staff scrambled to the kitchen to places foods in cooler as inspection began. Corrective Action(s): Cut vegetables must be maintained at 4C or below. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice hot holding unit measured 51C. Corrective Action(s): Hot held foods must be maintained at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer again. This is a repeat violation. Corrective Action(s): CORRECTION ORDER ISSUED - This is your final warning before a Violation Ticket is issued. Wiping cloths must be stored in sanitizer when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up behind equipment. Corrective Action(s): Clean and sanitize entire kitchen. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine - dishwasher reached 71C at final rinse cycle - menu states only salmon, tuna, hamachi, tako, and scallop sashimi is available - you must not serve flounder unless you have written permission from Fraser Health Authority - small renovation completed ** discussed the preparation of yukhoe (beef tartare) with staff: slab of meat should be seared on all sides, cooked portions cut off prior to chopping up raw portion with sanitized knives Temperatures: Kitchen - cold soup freezer: -2C - two door cooler: 4C - small prep cooler (side dishes): 4C - prep table: 3C - smaller prep table: 2C - soup prep table: 4C - undercounter cooler by back door: 3C - walk-in cooler: 4C - walk-in freezer: -17C - rice cooker: 74C Sushi Bar Area: - sushi display coolers: 3-4C - drawers underneath counter: 2-3C - under counter cooler: 3C - under counter freezer: -15C - chest freezer: -25C - rice cooker in front 3C