INSPECTION REPORT
Health Protection
JCRH-AUMV9Q

PREMISES NAME
Bbong Korean Restaurant
Tel: (604) 492-2900
Fax:
PREMISES ADDRESS
260 - 329 North Rd
Coquitlam, BC V3K 3V8
INSPECTION DATE
January 2, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Joonhang Chol
NEXT INSPECTION DATE
4 Months
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

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Scoops (in use) for rice in front service area were stored in water at room temperature. Water had food debris in it.
Corrective Action(s): Staff were instructed to wash and sanitize scoops and store in ice water, in product (>60C or <4C) or wash and sanitize after each use.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen shrimp and frozen pork was being thawed at room temperature. Thawing food at room temperature at room temperature is not an acceptable practice.
Corrective Action(s): Staff were instructed to transfer food items to walk-in cooler or under cold running water to continue the thawing process as the food was still <4C. In future, ensure safe food handling practices for thawing are followed.
Violation Score: 5

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Accumulation of grease noted on exhaust canopy.
Corrective Action(s): Clean exhaust canopy to remove grease build up. Vents require more frequent cleaning to prevent accumulation. Update sanitation plan accordingly. Correction date: Jan. 9/18
Violation Score: 3


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

Comments

-General sanitation was satisfactory aside from exhaust canopy which requires cleaning (as noted above)
-Handsinks were supplied with liquid soap and paper towel
-Walk-in cooler was at 1C
-Walk-in freezer was at -19C
-Line cooler was at 3C
-Black bean sauce was being held at 60-63C in steam table inserts
-Rice was being hot held at 66C in hot holding unit in front service area
-High temperature dishwasher met sanitizing requirement. Final rinse was 78C at dish surface (measured with min/max thermometer)
-No signs of pest infestation at the time of the inspection.
-Bleach sanitizer solution was present in kitchen and front service area to store wiping rags for use on counters and food contact surfaces.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCRH-AUMV9Q
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment