INSPECTION REPORT Health Protection AKAO-BDBSA4

PREMISES NAME Banchan Bistro		Tel: (604) 831-2854 Fax:
PREMISES ADDRESS 160 - 20689 Willoughby Town Centre Dr Langley, BC V2Y 0L7		INSPECTION DATE June 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Se Young Kim		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No quats sanitizer ( Ostro san) detected at the sanitizer dispenser. Spray bottle of quats sanitzer also detected 0 ppm. Corrective Action(s): Adjust or re-calibrate the sanitizer dispenser so that it dispenses quats sanitizer at 200 ppm. Quats tests strips must be available onsite to test sanitizer strength on a daily basis ( Immediately). The operator made a fresh bleach sanitizer solution (100 ppm) at the time of inspection. You may continue usign chlorine bleach sanitizer at 100 ppm. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher hot water temperature registrered 36 C at the plate surface during wash cycle. Maximum tempertaure at the sinks at 36.7 C. Corrective Action(s): Increase or adjust the hot water settings at the tank so that hot water is provided at all sinks at 45 C or hotter. The dishwasher must be able to reach 50-60 C during wash cycle ( Immediately) Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

* Do not store portioned raw chicken or raw meats in strainer type plastic containers. Use only solid stainless steel or other dripless containers to store raw meats or poultry items * Do not store raw chicken, meats or eggs above any vegetables or sauces (e.g BBQ sauce) or other ready to eat foods. ( corrected during the inspection) * Ensure that teriyaki sauce in hot holding unit is maintained at 60 C or hotter. * Staff washroom door must be kept closed at all times. Walk-in cooler < 4 C. Preparation coolers< 4 C. Hot holding of miso soup > 60 C. Hot holding of rice > 60 C. Beverage cooler < 4 C. Chicken stock is being cooled using cold water bath method. Dishwasher final rinse: 50 ppm chlorine at the plate surface. Upright freezer < -18 C. Liquid soap and paper towels available at the hand sinks. General sanitation is satisfactory.