INSPECTION REPORT Health Protection ECAO-D2MVF6

PREMISES NAME Soju		Tel: (604) 336-5234 Fax:
PREMISES ADDRESS Lower Level - 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE February 20, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hong Byung Chai		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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine has mold/mildew growth in the cavity Corrective Action(s): Empty out the ice machine and clean/sanitize Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front sanitizer sprays has no bleach residual -only soap NOTE: a similar infraction was noted in the last routine inspection for unapproved sanitizer use. Continued infractions may require increased enforcement such as ticketing Corrective Action(s): Use your bleach sanitizers only (1/2 teaspoon bleach + 1 liter water for >100ppm residual) for cleaning/sanitizing food contact surfaces -soap alone is not strong enough and should not be mixed with the bleach as it may inhibit it Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Onion bag stored on the floor in mop/hot water tank room Corrective Action(s): The mop room is a dirty area -do not store foods on the floor OR in this room Violation Score: 3

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

Comments

Display front fridge 3 deg C Preparation cooler front 2 deg C 1-door undercounter front 4 deg C Walk-in cooler not in use -operator is using it for dry storage of foods (no PHFs) -OK Preparation cooler back 3 deg C 3-door upright display in dry storage room 3 deg C Hot held meat sauce 62 deg C Steamed rice 68 deg C Chlorine sanitizing washer >50ppm chlorine residual on first cycle Back kitchen sanitizer spray >100ppm chlorine residual NOTE: ensure all sanitizer bottles are properly labelled General sanitation okay No signs of pests Handsinks adequately stocked -paper towels dispensed, pumped soap and clear for use