INSPECTION REPORT Health Protection MLOO-BLYTFJ

PREMISES NAME Hongdae Korean Restaurant		Tel: (604) 492-1211 Fax:
PREMISES ADDRESS 101 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE February 20, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jin, Soo Hong		NEXT INSPECTION DATE February 27, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bulk food scoops were stored inside bulk bins. Scoops were buried in the bulk food. Corrective Action(s): Clean and sanitize all bulk food scoops. Store them outside in their own dedicated container. Clean and sanitize the scoops and storage container regularly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer available. 2. Food contact surfaces (knives, cutting boards, etc.) are cleaned and sanitized once at the end of the day. Corrective Action(s): 1. Prepare bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) bleach per 1L water. 2. Clean and sanitize all food contact surfaces when dirty or at least every 4 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: - Underneath equipment at the cooking line - Ventilation hood Clutter is also present in dry storage room and back area near walk-in cooler. Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of debris. Remove any items not required for the business to allow cleaning to be done easier. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Bowls and takeout containers were used as scoops for bulk food. Corrective Action(s): Obtain additonal scoops with handles (hard plastic or metal). Do not use takeout containers as they can break easily and contaminate food. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-ins, prep, stand-ups) are ≤ 4°C - Freezers (chests, stand-up) are ≤ -18°C - Hot holding units (rice, sauce) are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - 200 ppm bleach sanitizer prepared (after correction) - Ice machine is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Temperature logs have not been maintained. Ensure these are maintained at least daily.