INSPECTION REPORT Health Protection RWOG-BB4U39

PREMISES NAME D&J Sauerkraut Fish		Tel: (778) 397-9955 Fax:
PREMISES ADDRESS 105 - 6462 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE April 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yating Jin		NEXT INSPECTION DATE 2 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Large container of pickled greens, stored at room temperature 2) Bowl of meat stored in cooler drawers (not turned on) 3) Container of pickled daikon radish stored underneath stove unit Corrective Action(s): 1-3) All potentially hazardous foods must be stored at 4C or below, or 60C or above. Turn on your prep unit and store smaller amounts of foods, such as the pickled greens, in it for easy access. Any foods that have been at room temperature for more than 2 hours must be discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large vat of soup on gas stove that has been turned off. Surface temperature measured 55C. Staff indicated they would bring it to a boil when the restaurant re-opened at 5pm. Corrective Action(s): Foods must be hot held at 60C or above at all times, or cooled for storage (must be cooled within 60-20C in 2 hours and 20-4C in 4 hours). Soup brought to a simmer at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer not available in kitchen. Sanitizer must be available at all times, at a minimum concentration of 100ppm chlorine. Corrective Action(s): Sanitizer solution made at the time of inspection, measuring 100ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats and eggs stored above ready to eat foods. Corrective Action(s): Reorganize coolers so that raw meats and stored away and below from ready to eat foods and vegetables. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen chicken was being thawed at room temperature. Chicken still frozen. Corrective Action(s): Chicken was placed in sliding glass cooler at the time of inspection. Violation Score: 1

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

Comments

General - handwashing stations in the bar and kitchen stocked with soap, paper towels and hot and cold running water - dishwasher dispensed 50 ppm chlorine at the final rinse cycle - ice machine in sanitary condition; scoop stored separately - no obvious sign of pests at the time of inspection - cooler with odour has been removed - ensure vent baffles are regularly cleaned between professional cleanings - egg pooling guidelines discussed - BCCDC info to be emailed to operator - FOODSAFE recommended for all staff Temperatures: - sliding glass coolers (left to right): 4C, 3C - prep cooler in the kitchen: OFF - bar coolers: 3C - chest freezer (bar area): -15C - upright freezer (back storage area): -15C - chest freezer (back storage area): -16C - rice in rice cooker: 60C