INSPECTION REPORT Health Protection ANAN-AF4TYF

PREMISES NAME Hanok Korean Restaurant		Tel: (604) 420-8884 Fax:
PREMISES ADDRESS 9928 Lougheed Hwy Burnaby, BC V3J 1N3		INSPECTION DATE October 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Sik Oh		NEXT INSPECTION DATE October 28, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked fish was being kept out at room temperature. Temperature of the fish was 20 degC. Entire pan was discarded. Corrective Action(s): After lunch/dinner rush, all PHF's must be placed back inside the coolers. Do not store foods out at room temperature. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) The warmer for the stock/soup had been turned off. Temperature of the stock was 45 degC. Staff indicated that the stock was not being cooled and that the warmer should have been on. The warmer was turned back on immediately. 2) One of the rice cookers had rice in a stainless steel bowl that had been placed in the rice cooker and the unit turned on. Staff on duty indicated that this was lefteover rice from yesterday. Rice was discarded. Corrective Action(s): 1) Ensure that staff are not turning the warmer off after lunch rush. All stock/soups must be kept above 60 degC or cooled down properly to below 4 degC. 2) Any leftover foods from the previous day MUST be reheated to at least 74 degC before being placed in a warmer. Also, the rice cooker is meant for cooking and and then keeping the rice warm (above 60degC). It is not intended to reheat leftover rice. Do not use the rice cooker for this purpose. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Flies observed in the back storage area. Pest control records are not on-site. Corrective Action(s): Keep all pest control invoices on-site. Get some fly traps for the back storage area. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler in the front service area is at 9 degC. All the foods were moved into other coolers. Corrective Action(s): Get the cooler fixed. Do not store foods in the cooler until it can maintain a temperature of 4 degC or less. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Front prep cooler does not have a thermometer. Corrective Action(s): Get a thermometer for every cooler. Violation Score: 1

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

Comments

-All other coolesr are below 4 degC -Freezers are below -18 degC -Dishwasher rinse temperature was 73 degC at plate level -Hand sink was fully equipped -Exhaust hood had been serviced A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON FRIDAY

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-AF4TYF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Foods audited met requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment