INSPECTION REPORT Health Protection JAHN-B5KTEV

PREMISES NAME Insadong Korean Restaurant		Tel: (604) 936-3778 Fax:
PREMISES ADDRESS 301 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE October 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jongsam Park		NEXT INSPECTION DATE October 22, 2018
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ingredients (tofu, eggs etc.) were stored in ice bath. Ice was almost all melted and temperature was >4C. Corrective Action(s): Store foods in coolers when it is not busy. During rush hours, ingredients may be stored in ice bath, but ensure that ice is changed frequently to maintained 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Trays of raw meats are stored on top of food containers in the walk-in cooler and prep line cooler. 2. Interior of the ice machine door is broken, exposing plastic parts to the ice. This may cause physical contamination. 3. Foods are stored in open cans. This may allow metals from cans to leach into foods and cause chemical contamination. Corrective Action(s): 1. All raw meats must be stored on the bottom shelf to ensure that no other food products are stored beneath it. 2. Replace the ice machine door. 3. Transfer foods to food-grade container once can is open. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard boxes and cooking foils used to line shelves. Corrective Action(s): Remove these from the shevles and line the shelves with durable, non-absorbent and easily cleanable material. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Temperature gauge at the dishwasher is broken. Corrective Action(s): Repair the temperature guage to monitor for risne cycle temperautre, which should reach >80C. Violation Score: 3

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

Comments

- Liquid soap and paper towels available at the hand sink - Bleach available for sanitizer - High temp dishwasher reached 71C at plate's surface after 5 cycles - Temperatures of all refrigeration units meet regulatory requirements (<4C coolers, <-18C freezers) - Fish tank measured 7C. Cleaned on a monthly basis - Laser thermometer in place for monitoring temperatures - Pest control service received on a monthly basis; last report indicated some rodent activity. * Ensure to sanitize all food contact surfaces at the beginning of each day * Always keep the back door shut * Keep foods in pest proof containers & off of floor * Any openings in the wall/ door that are larger than 1/4 inches must be sealed ATTENTION: 1. Temperature log has been discontinued. Ensure to monitor and record temperatures on a daily basis. 2. Store cloths in a sanitizer bucket with 100-200ppm chlorine when not in use to ensure that cloths have enough contact time with the sanitizer. 3. Some structural deficiencies were noted. The flooring shows cracks where foods debris and water may accumulate.