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Galbi Korean BBQ

6 - 4300 Kingsway, Burnaby · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: Rice in rice cooker probed at 52C.
      • Corrective Action(s):
      • Review the rice cooking procedure with all staff. Rice should be transferred to a warmed up rice cooker immediately after they have been cooked from the pressure pot to maintain the temperature of 60C or above. Any hot held item that has been cooled down below 60C should be reheated to 74 or above and then hot held at 60C or above. Rice was taken out to be cooled down as they were done cooking around an hour ago. Ensure to place them into the cooler in less than an hour. This is the third time this violation is observed. If this violation is observed again in any future inspections, violation ticket will be issued.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: Hot holding cabinet ambient temperature measured at 55.3C max. Rice in rice cooker probed at 54.1C max.
      • Corrective Action(s):
      • - The temperature gauge for the hot cabinet was set below 60C. Ensure to maintain the temperature of 60C or above.
      • - Staff stated that the rice are initially cooked in the pressure pot and then transferred to the rice cooker for hot holding. It appears that the rice was let cool down below 60C before they were transferred. Ensure that the cooked rice is maintained at 60C or above after they have been cooked.
      • - All rice was reheated at the time of inspection.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • - No staff on duty has valid food safe training.
      • Corrective Action(s):
      • - Ensure there is at least one staff with valid Foodsafe level 1 or equivalent during the operator's absence.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed an insert with multiple raw eggs stored in room temperature - still cold to touch.
      • Corrective Action(s):
      • - Product transferred to working cooler at the time of inspection. Ensure perishable food items are not stored in the room temperature; once used, put them back to the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed rice in stainless steel bowls in hot cabinet measured at around 30C ambient.
      • Corrective Action(s):
      • - Hot holding should be done at 60C or above. Items reheated and the cabinet temperature was brought up to 60C at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Kitchen handsink filled with various items.
      • Corrective Action(s):
      • - Ensure handsink is accessible for handwashing at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed various bags of frozen meat being thawed in room temperature.
      • Corrective Action(s):
      • - Ensure frozen food items are thawed in cold water, in cooler OR using microwave. Thawing in room temperature is not allowed. Items were moved to cold bath at the time of inspection.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions