INSPECTION REPORT Health Protection ECAO-BHPRK6

PREMISES NAME Jang Mo Jib Korean Restaurant		Tel: (604) 439-0712 Fax: (604) 872-0799
PREMISES ADDRESS 5075 Kingsway Burnaby, BC V5H 2E6		INSPECTION DATE November 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joo Taek Park		NEXT INSPECTION DATE November 08, 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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): See Code 308 for details Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Server area preparation cooler at 12-15 deg C -internal temperature of soy sauce measured at 15 deg C As per operator all foods are taken from the Walk-in cooler to this unit every morning which was approximately 1 hour ago NOTE: Last temperature check as per daily logs was Monday the 4rth Corrective Action(s): Remove all perishables from this unit into the Walk-in cooler Have the unit serviced/repaired Do not store foods there until it can maintain at or below 4 deg C Temperature check every day Violation Score: 3

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

Comments

NOTE: your business has had multiple violations of improperly working fridges with a ticket issued and compliance meeting regarding these items. The Daily Log checks of the fridges are not being maintained as some dates are missing. Continued infractions here will require Closure for an unspecified period as the next enforcement step. Temperature Controls: -2-door display in front kitchen 4 deg C -2-door upright stainless in dry storage 2 deg C -2-door display next to ice machine 3 deg C -Walk-in cooler 2 deg C -1-door display at cooking line next to handwash sink 3 deg C -1-door display at the end of cooking line 3 deg C -Other line preparation coolers 3 deg C -Small front preparation cooler 4 deg C -1-door front display 3 deg C Chemical Controls: -Dishwasher chlorine residual >50ppm as per test strips -Sanitizer bleach buckets >100ppm 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 Professional pest control comes on a regular basis: Lower Mainland Pest Control Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access