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Banchan Korean Bistro

160 - 20689 Willoughby Town Centre Dr, Langley · Restaurant

12 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walk-in cooler shelves looking dirty to the point where old food debris can drop into food stored on these shelves - possible cross contamination.
      • Corrective Action(s): Make sure to give deep clean to these shelves, over the next few weeks. All food should be removed from shelves to properly clean. Power or spray wash may be the most effective to remove any grease or food debris build up.
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Tested unit to verify chorine in system. Measured 0 ppm. Full bucket but no sanitizer in transprot tube. Prime system and unit measured ok. Made sign to remind staff to check sanitizer in system daily. Either with test strips or visually look for sanitizer in transport tube at the end point of unit (marked with green tab). Discussed with staff.
      • Corrective Action(s): Make sure the dishwasher unit is properly set-up for use each day, including a review of all chemicals in the transport tubes as discussed. Purchase chlorine test strips as discussed.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Upright display cooler measured at 9 C. Unit indicated 'def' on display, and is not cycling properly to normal cooling mode.
      • Corrective Action(s): Remove all hazardous foods and store in other coolers. Monitor unit and if it does cycle back to a range less than 4 C (40 F), send an email and i will return. If unit does not cycle back to and stay at or below 4 C (40 F). Call for service technician and fix unit. I will return for follow up inspection on date noted on report.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher bucket was near or at empty. Measured at 10 to 25 ppm, possibly due to age of chemical. New bucket put in place and measured towards 50 ppm.
      • Corrective Action(s): Make sure to change bucket before the end. Make sure sanitizer bucket is visible and not hiding behind garbage can.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the premises are cleaner and being maintained better than previous inspections (i.e. back storage area by bin deep freeze), but there are areas in the kitchen that have excessive accumulations of food debris either on the floor or on some walls.
      • Corrective Action(s): Continue to increase the quality and frequency of general cleaning as discussed.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Front clam shell cooler again measured at 10 to 12 C. Measured food in upper insert area and in cavity. Clearly the breaker issue from previous inspection not soley responsible for elevated temperatures. Unit is not working properly.
      • Corrective Action(s): Discontinue using unit until repaired/serviced.
      • Remove all food from this unit and use the display cooler as discussed. As a temporary measure and with smaller volumes of food you can keep inserts of various foods from this unit in an ice bath, making sure to replenish ice regularly.
      • Unit needs to be replaced or serviced so food can be kept 4 C or lower at all times.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler in servery area measured 10 C at top and bottom. Breaker tripped. Staff not sure how happened and stated this never happened before. No indicating thermemeter available in unit that is easy to read and accurate. Cooler technician on site and will look at unit.
      • Corrective Action(s): Remove food from unit and place in display cooler. Do not store any food in this unit until it confirmed working and maintaining 4C or less at all times. Have unit serviced.
      • This will be reviewed at follow up inspection date noted.
      • Purchase new thermometer to better monitor this unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher does not appear to be feeding chlorine through unit. Rinse aid similar. Can't see if detergent is feeding through the unit. Prime switch only works while unit is running, making it difficult to see if works. Tested with chlorine strips.
      • Corrective Action(s): Immediately discontinue using dishwasher until unit is serviced. Switch to manual dishwashing using two compartment system. Follow instructions as discussed. Make sure to change water for both washing and sanitizing often to ensure the water doesn't get too dirty. Typically, sinks are changed every rush. The sinks should be set up at the beginning of the day.
      • Follow up inspection required. See date on report.
      • Service technician fixed unit during visit. Measured at 75 to 100 ppm solution. Changed chlorine bucket.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine dirty and biomat observed throughout the ice making compartment.
      • Corrective Action(s): Take unit out of commission and thoroughly clean.
      • This will be reviewed at follow up inspection date noted.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of the premises are not clean enough food debris observed at:
      • - Area below freezer and below and around shelves, especially the legs of shelves;
      • - area/floor behind and under prep coolers at cookline;
      • **cooler technician accessed compressor space behind one of the units and it was quite dusty. He cleaned and temperature improved. This is another reason to keep premises cleaner as discussed.
      • - Flour bins on wheels observed with spatters of food and grease on side and lid of these units.
      • - Sides of coolers and equipment dirty when units moved to be serviced. Need better attention.
      • - Sprayer sink very dirty, black mould building up around the dege.
      • Corrective Action(s): The above noted areas require improved cleaning quality and frequency. Clean these areas and other areas to make facility cleaner. Keep things cleaner.
      • This will be reviewed at follow up inspection date noted.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine quite dirty and extensive biomat/slimes observed in the ice trays, the shield compartment and in the bin.
      • should be cleaned as soon as possible. Turn off unit and completely clean or hire a company to perform this work.
      • Corrective Action(s): This unit should be cleaned as soon as possible. Turn unit off and replace ice with fresh batch. If necessary hire an outside company to perform work properly.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas of the facility observed with excessive build up of food debris:
      • - Floor and containers on shelves containing sugars and other dry ingredients;
      • - Floor and shelves near side door close to walk-in cooler;
      • - Floor of walk-in cooler;
      • - General floor area at and around dishwasher, right side of cookline and under some of the tables (around legs of equipment too);
      • - Door handles to cooling units;
      • Corrective Action(s): Continue to improve the details related to cleaning. This could be increasing cleaning quality or frequency.
      • Make sure above noted areas get thoroughly cleaned and then better maintained between cleaning cycles.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Multiple foods measured above 4 C in clamshell prep cooler (right side of prep line). Chicken, tofu, and other foods in top left inserts measured 9 to 10 C. Multiple items in bowls in bottom of unit (seafood and noodles) measured 8.5 to 9.5 C. Shrimp in top right corner of unit measured 4.5 C, but that is the only spot in unit where food is at reasonable temperature. Raw tuna for searing at 6.5 C.
      • Corrective Action(s): Discard all above noted food. Do not use this unit for any potentially hazardous foods until unit is fixed and can keep food products below 4 C at all times.
      • Fix unit by reinspection date noted on report.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser by prep area hand sink is empty. And dirty. Did not review any of the other handsinks.
      • Corrective Action(s): Make sure ALL handwash stations are clean, and properly stocked with liquid soap and paper towels.
      • To be reviewed at follow up inspection date noted.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Multiple areas of this premises observed excessively dirty. This includes the floor, walls, shelves, equipment, trolleys, door handles, walk-in cooler in general, and behind the cookline. Pictures taken of some of these areas.
      • Corrective Action(s): A complete and thorough cleaning of this premises is needed and required.
      • The entire premises must be cleaned and made sanitary again by inspection date noted on report.
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in most areas of premises, mostly on floor under equipment and along walls and in corners. Droppings noted on a selection of food containers in dry food storage area. This area remains difficult to clean due to the chest freezer size and orientation. Traps in place in multiple locations. Pest Control contract in place and receipts with recommendations. Visits are bi-weekly. Food containers have lids and substantially protected from contamination, but droppings left on container lids poses a risk to food contamination.
      • Corrective Action(s): Any places where mouse droppings noted must be cleaned up right away as part of daily review and clean up. Equipment and containers on floor must be moved to clean up the droppings etc. Recommendations provided by Pest Control technician must be followed or the mouse problem will persist to a point where this office will take further action. Clean up.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and related contamination of contact points like walls and door handles observed. Floor as well noted with food debris. Minor amounts of water accumulations in and around dishwasher/dishpit. Containers with mouse droppings not being cleaned up right away.
      • Corrective Action(s): Cleaning must improve and be more complete top to bottom. Floors walls and counters must be cleaned better and more often.
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: a) Prep cooler #1 in kitchen measured between 11 and 12 C. Clam shell lids open. Measured the same bottom and top.
      • b) Prep cooler in front area measured between 10.5 and 12.5 C. Measured bottom and top and food products.
      • Corrective Action(s): Remove or supplement with ice, all containers/inserts and generally any potentially hazardous foods from these units.
      • Call for service technician to look at units.
      • * Clam shell lids must stay closed when not making food to reduce workload on compressors and improve cooling capabilities of unit.
      • * Do not store sauce containers in unit as this prevents unit from properly closing. Find alternate storage practice as discussed.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity noted throughout premises, but significant volumes of mouse droppings noted in back storage area. Mouse droppings noted on containers and around broken packages of black sememe seeds. Mouse droppings noted on work surfaces and secondary food storage shelves, in boxes/food containers and other points of food contamination. Mouse droppings noted in corners of floor throughout kitchen. Traps observed in many parts of kitchen, placed by operator. Pest Control technician scheduled to visit tomorrow. Owner aware of mouse problem. Also observed access points around plumbing and electrical conduits.
      • Corrective Action(s): Establish contract with pest control professional to eliminate or substantially reduce rodent activity.
      • Perform significant clean up in kitchen and get food and food containers off floor to allow proper clean up.
      • Follow instructions and recommendations of pest control professional.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Many parts of the kitchen, including equipment, walls, shelves and floor observed dirty with accumulations of food. Pictures taken. Mouse droppings on several counters and shelves in around storage area. Food containers on floor and on counters and shelves to a point where cleaning is difficult.
      • Corrective Action(s): Thorough clean up of all work surfaces, floors and walls required. Move equipment to perform proper job. THis will be reviewed at follo up inspection date. Complete removal of mouse droppings needed to allow Pest Control to make proper assessment and implement accurate trapping and other mouse control.
      • Violation Score: 9
  12. Routine Inspection

    0 infractions