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Chung-gi-wa - Korean Cuisines

103 - 5568 206th St, Langley · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher has ERR coding during rinsing cycle.
      • Corrective Action(s): Fix dishwasher or use dishwasher to wash and 2 compartment sink to sanitize dishes. Sanitize with 100ppm chlorine (1 tbsp bleach to 1 gallon water).
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the following areas:
      • - Corner beside unused ice machine
      • - Underneath shelves by back door
      • Food debris and grease accumulation observed in the following areas:
      • - Beside grease trap
      • - Front of stove
      • - Exhaust hood canopy
      • Corrective Action(s): Clean rodent droppings and sanitize the area. To be completed: 1 week.
      • Remove food debris and grease accumulation to avoid attraction of rodents/pest. To be completed: 1 week.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the handsink in front kitchen area
      • Corrective Action(s): Replace paper towel and ensure that all handsinks are fully stocked and available for handwashing
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice on countertop sitting at room temperature. (internal temperature 20.3C). Operator states it was made the night before and cooled at room temperature overnight.
      • Corrective Action(s): Operator discarded the rice. Ensure rice is held below 4C or above 60C to prevent growth of germs. If made beforehand, food should be cooler from 60C to 20C within 2 hours and then 20C to 4C within the next 4 hours (in a cooler)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The following sinks require corrections:
      • 1. Hand sink in server area are obstructed and used for other purposes (dishwashing, boiling water)
      • 2. Paper towel dispenser by kitchen entrance hand sink is broken
      • 3. Paper towel dispenser in men's washroom was empty.
      • Corrective Action(s): 1. Ensure 1 sink in the server area is free of obstructions and is easily accessible for hand washing. Remove all obstructions. Hand sinks must only be used for hand washing. Date to be corrected by: 2 days
      • 2. Repair the dispenser. Date to be corrected by: 2024/06/10
      • 3. Supply with paper towels - corrected during inspection
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Cook does not change gloves between tasks and was observed to wash gloved hands
      • Corrective Action(s): Ensure to change gloves between tasks (eg cooking, cleaning) and after touching different items (eg. raw meat, vegetables, dirty dishes). Wash hands before putting on gloves. Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice scoop observed sitting in the ice in icemaker
      • 2. Rice scoop in server area and in the kitchen were sitting in water at room temperature (water is 18C)
      • Corrective Action(s): 1. Keep ice scoops in a separate container when not in use. Operator places scoop in a clean cup. Corrected at time of inspection.
      • 2. Place scoops and equipment for food in either cold water baths (below 4C), hot water baths (above 60C), or sanitize regularly and let air dry (every 2-4 hours). Date to be corrected by: Next Routine
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings observed throughout the premises in the following areas:
      • 1. On the floor below kitchen rice cooker
      • 2. On the floor by mop sink
      • 3. On the floor by dishpit
      • 4. In the deep fryer unit cabinet.
      • Corrective Action(s): Wet, clean and sanitize. Date to be corrected by: Next Routine
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Vent hood is heavily soiled
      • 2. Accumulation of black debris behind cook line.
      • Corrective Action(s): 1. Take down, clean and sanitize
      • 2. Clean and sanitize.
      • Date to be corrected by: Next Routine
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions