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Gawon Korean Restaurant Express

8968 University High St, Burnaby · Restaurant

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Food debris and dirt accumulation under kitchen wire rack (beside oven).
      • - Debris and dirt accumulation on soda pop racks (beside entrance door to kitchen).
      • - Food debris and grime accumulation under oven and on bottom shelf of prep table.
      • - Grime and spilled food/ sauces on exterior surfaces of service area prep cooler.
      • - Food debris and grime accumulation under cooking equipment prep table (especially along floor/ wall edges).
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 15-Dec-2025]
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and grime accumulation observed in the following areas:
      • - Under prep tables in kitchen.
      • - Under dry storage shelving in kitchen and dry storage room.
      • - Under and behind kitchen equipment (coolers and freezers).
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • **Store all items at least 6" (15 cm) off the ground so that all areas are easily accessible to facilitate cleaning.
      • **Soda crates are not ideally designed to be used as shelving as area underneath is not easily accessible for cleaning.
      • [Correction Date: 02-July-2025]
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No chlorine (0 ppm) residual detected in sanitizer buckets for wiping cloths.
      • Corrective Action(s): - Refill sanitizer bucket with 100-200 ppm chlorine bleach sanitizer.
      • - 100-200 ppm chlorine bleach sanitizer = 1 tsp chlorine bleach + 1 L water
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - The following areas require cleaning:
      • - Grime and spilled food accumulation on exterior surfaces of front prep cooler.
      • - Food debris and dirt accumulation under/ between/ behind shelving and equipment in front service area.
      • - Food debris and dirt accumulation under and along floor/ wall edges of kitchen equipment and prep tables.
      • Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • - Store all items at least 6" (15 cm) off the ground to facilitate cleaning.
      • [Correction Date: 13-Dec-2024]
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice serving scoop stored in room temperature water between uses.
      • Corrective Action(s): - Store rice scoop in ice water between uses.
      • OR
      • - Ice scoop to remain dry. Wash and sanitize rice scoop every 2 hours.
      • [Correction Date: Immediately]
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large insert of Kimchi cooling at room temp on counter covered with lid
      • Corrective Action(s): Ensure all hot foods requiring cooling are cooled rapidly:
      • 1. Uncovered
      • 2. Small, shallow container
      • 3. Ice bath
      • 4. Stirring - release hot air
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked eggs in double insert in small hot hold unit noted at 45 C
      • Corrective Action(s): Ensure all hot food is maintained at or above 60 C or if under 60 C must be for less than 2 hours then discard.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Central hand sink spraying / leaking water back towards back splash
      • Corrective Action(s): Ensure all equipment and faucets are functioning properly. Repair.
      • Correction date: 1 week
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Steamed eggs hot held in small hot hold unit at 50 C.
      • Corrective Action(s): Ensure all hot held foods are stored at or above 60 C. If under 60 C, food must be discarded after 2 hours.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Kimchi cooling on counter in shallow container at room temp
      • Corrective Action(s): Ensure all hot foods are rapidly cooled:
      • 1. In shallow small containers
      • 2. In ice bath
      • 3. Constant stirring to release hot air
      • ***Ideally a combination of 2 or more at the same time
      • Reviewed rapid cooling with staff.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried nuggets sitting in shallow insert at steam table on top of lid (above steam table insert) noted at 40 C
      • Corrective Action(s): Ensure all hot held food is properly hot held in unit and maintained at 60 C or higher. Once food drops under 60 C it must be reheated to above 74 C and then served.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths used to wipe down counters, prep table surface and cart without sanitizer.
      • Corrective Action(s): Ensure all wiping cloths are stored in 100-200 ppm chlorine solution when not in use. When in use to wipe down food contact surfaces they can be used with the sanitizer solution to sanitize the surface. Ensure sanitizer solution is available in all food prep areas (front of house, back kitchen and anywhere else food is prepared).
      • Violation Score: 5