INSPECTION REPORT Health Protection ABAI-ACGUTA

PREMISES NAME Koryo Korean BBQ		Tel: (604) 996-1209 Fax:
PREMISES ADDRESS 730K - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE August 3, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a large stainless steel container of chicken broth at room temperature with lid on it at an internal temp of 50.1C. Staff member said he was letting it cool before transferring to the cooler unit. Staff member said that the broth was only at room temperature for about 30 minutes. Explained proper cooling procedures to staff member. Staff member transferred broth to 3 smaller shallow containers. Corrective Action(s): Ensure foods are cooled from 60C to 20C at room temperature as quickly as possible. Use small shallow prechilled container or ice bath or ice want to facilitate cooling. Do not exceed 2 hours at room temperature. Then store foods in cooler unit and cool from 20C to 4C within 4 hours. Must ensure time/temperature combinations are monitored. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer detected solution with cloths submerged in the front service area. No issues with sanitizer solution with cloths submerged in the back food preparation area (100ppm chlorine). Also noted that food equipment (ie. inserts and containers...etc) were double stacked and wet. Corrective Action(s): Ensure 100ppm chlorine sanitizer is made fresh daily for both the front service area and the back food preparation area and changed routinely throughout the day to maintain minimum concentrations. Reviewed 4 step manual warewashing procedures with staff member and explained that food equipment is not to be stored away until it has fully air dried after sanitizing. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. Note: place paper towel at hand sink in back area in dispenser - staff member said the right type of paper towel for the dispenser is in the dry storage area. All coolers 4C or less (inserts, large two door cooler unit, undercounter cooler units, pop cooler unit). Note: Small amount of food noted in inserts after lunch rush. Ensure small amounts of food and lids are maintained on inserts to help maintain 4C or less. During busy times ensure turn over rate of 2 hours for foods if unable to maintain 4C or less. Large two door freezer -20C All hot holding higher than 60C (chicken, broth, korean noodles, egg patties...etc) Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. All stored foods appeared protected (ie. stored off the ground, covered..etc)