INSPECTION REPORT Health Protection RWOG-CTTSGX

PREMISES NAME Oh! Zzhu Sam Korean Restaurant		Tel: (604) 553-8830 Fax:
PREMISES ADDRESS 7506 Edmonds St Burnaby, BC V3N 1B5		INSPECTION DATE July 17, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mihyun Jang		NEXT INSPECTION DATE July 24, 2023
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: High (≥30) Total Score = 55

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) 2 large tubs of Korean spicy pork bone soup measured 8C. Staff stated it had been made yesterday. Pictures taken. This is a repeat violation. 2) Large insert of Korean marinated potatoes in cooler measuring 55C. Corrective Action(s): 1) Food must be cooled from 60-20C in 2 hours or less and then from 20-4C in 4 hours or less. Discard both tubs. If you are unsure of how to cool properly, re-take FOODSAFE Level 1 or equivalent. 2) Put large portions of food in smaller containers to facilitate cooling. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member washed their hands with water only. Corrective Action(s): Hands must be washed with soap and hot water. Violation Score: 5

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: 1) Baby octopus thawing in stagnant water. 2) More baby octopus thawing at room temperature. Corrective Action(s): 1+2) Baby octopus must be thawed in cold running water or in the cooler overnight. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted near cookline. Corrective Action(s): Clean and sanitize entire kitchen. Facility is also under surveillance for cockroaches. Sanitation must be maintained. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease noted along the sides of equipment and behind cookline. 2) Debris noted behind cookline and warewashing area. Corrective Action(s): 1+2) Clean and sanitize entire kitchen. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: What appears to be caulking has not yet been removed from dishwasher. Corrective Action(s): Replace with something smooth and easily cleanable. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Paper towel soaked in oil is repeatedly used to oil stone bowls. Corrective Action(s): Use a washable brush (ex. silicone brush). Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in spray bottle - dishwasher dispsensed 50ppm chlorine at final rinse cycle > dishwasher had to be run several times - you must ensure proper sanitizer concentration at all times (test papers available) - FOODSAFE requirements met on paper, but require major improvement in practice Temperatures: - pop cooler: 0C - hallway chest freezer: -18CC - storage room chest freezer (new): -24C - storage room chest freezer (smaller): -28C - storage room chest freezer (larger): -22C - walk-in cooler: 3C - smaller prep cooler: 4C - larger prep cooler: 4C - chest freezer with glass top: -18C - upright white freezer: -25C - domestic fridge/freezer: 0C/-17C - prep cooler (waitress station): 4C - hot held rice (L); 84C - hot held rice (R): 64C * Nestle chest freezer has been replaced in back room