INSPECTION REPORT Health Protection ECAO-CKRUQ5

PREMISES NAME Dae-Ji Cutlet House		Tel: (778) 379-3088 Fax:
PREMISES ADDRESS B - 4883 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE November 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sean Kim		NEXT INSPECTION DATE 5 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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle had zero detectable bleach reading and the bottle was not labelled Corrective Action(s): Must be minimum >100ppm as per chlorine test strips (1/2 teaspoon bleach + 1 liter water) Label all your cleaning chemical bottles Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Preparation cooler lacks a thermometer at food level NOTE: do not rely on the digital readout temperature of fridge -it may not reflect food temperatures Corrective Action(s): Place a bar thermometer at food level Violation Score: 1

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

Comments

-Walk-in cooler 4 deg C -Preparation cooler 4 deg C -2-door undercounter 3 deg C -1-door undercounter at 4 deg bar -1-door display 4 deg C -Hot held gravy 64 deg C -Soup 68 deg C -High temperature washer final rinse 73.1 deg C at plate level on first cycle Daily temperature logs maintained Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual as per test strips 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 -operator is self-monitoring the business for pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access