Fraser Health Authority



INSPECTION REPORT
Health Protection
251967
PREMISES NAME
Hee Rae Deung
Tel: (604) 939-0649
Fax:
PREMISES ADDRESS
24 - 435 North Rd
Coquitlam, BC V3K 3V9
INSPECTION DATE
April 23, 2021
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Ki-Myeng Kim
NEXT INSPECTION DATE
October 23, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Black mushrooms submerged in water kept in room temperature and measured at 14C. Operator reports it has been out for 1.5 hours.
Correction: Operator moved black mushroom into cooler. Potentially hazardous food must be stored in 4C or less to prevent growth of pathogens and or formulation of toxins
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) Chlorine sanitizer made during inspection, wiping towels not stored in sanitizer pails.
Correction: Chlorine sanitizer at 200ppm made during inspection and wiping towels are stored in sanitizer pails. Sanitizer pails must be changed every 2 to 4 hours and must be used at all times during operation.
2) Ice machine has black mold in the inner grill where ice is made.
Correction: Operator cleaned all black mold in ice machine. Ice machine must be kept in a sanitary manner to ensure ice being made is not contaminated.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Knife in flour bucket
2) Raw food kept over potentially ready-to-eat foods
3) Rice spatula kept in warm water bath
Correction:
1) Knife must be kept in a sanitary manner. Operator removed knife
2) Operator relocated raw food during inspection. Raw food must be kept below and separate from ready -to-eat foods to prevent cross contamination
3) Operator removed rice spatula and placed it in dishwasher. Rice spatula should either be kept dry or in a icebath to prevent pathogen growth.
Date to be corrected by: Corrected during inspection
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: A build up of debris in hallway where food are sotred on top of racks.
Correction: Ensure premise is kept in a sanitary manner to prevent pests.
Date to be corrected by: Immediately
Corrective Action(s):
Violation Score:

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Two chest freezers lack thermometers
Correction: Place thermometers in the chest freezers to ensure proper cold holding temperature is being maintained.
Date to be corrected by: Immediately
Corrective Action(s):

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

General
- Handwash sink supplied with soap, hot/cold water, and single use paper towels
- Walk in cooler measured at 2C
- Stand up cooler measured at 3.6C
- Prep cooler measured at 3.8C
- left chest freezer measured at -22C
- right chest freezer measured at -19C
- stand up freezer measured at -9.5C
- Hot holding unit for black sauce measured at 68C
- Rice cooker rice measured at 74C
- High temperature dishwasher had final rinse of 75.1C on the dish surface
- Ice machine had ice scoop stored in a sanitary manner
- Pest control on site
- Staff onsite Foodsafe lvl 1 certified
Covid 19
- No dine in during inspection
- masks worn at all times by staff
- Maximum occupancy posted on front entrance
- Hand sanitizer available