INSPECTION REPORT Health Protection ZDER-AZXUBG

PREMISES NAME Oh! Zzhu Sam Korean Restaurant		Tel: (604) 553-8830 Fax:
PREMISES ADDRESS 7506 Edmonds St Burnaby, BC V3N 1B5		INSPECTION DATE June 21, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mihyun Jang		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 6 + cooking frying pans and pots stored above cooking line on plates with food debris cooked on the units. Operator throws them through the dishwasher at the end of day. Corrective Action(s): Ensure all dishware including pots and pans are cleaned after each use and after each food rush at a minimum. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temp dishwasher 0 ppm chlorine detected. Sanitizer bucket noted with sanitizer solution. Sanitizer line appears to have lost prime. Corrective Action(s): Ensure sanitizer is detected at 50-100 ppm chlorine at the dish after the final cycle. Educated owner about priming unit and how to do it. If unable to sanitize with dishwasher then sanitize manually in 2 comp sink. 100 ppm chlorine for 2 minutes then air dry. Manual dishwashing procedure signage (Korean version) provided. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in left far corner next to hot water tank doors and cooking line. Droppings noted on glue boards through out facility. No droppings noted on shelves or food contact surfaces during inspection. Corrective Action(s): Ensure all droppings are cleaned up and all activity (droppings, bedding, damage) is reported to pest control. Pest control onsite every 2 weeks. Pest control provided by Orkin and now All Catch Pest Control. Pest control report reviewed. Follow all recommendations by pest control tech: 1. Reduce clutter 2. Keep back door closed when not in use. Correction date: 2 days Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Back door left open 2. Left corner of kitchen is heavily cluttered with food storage bins, unable to see the floor or shelves. Pallet not removed during cleaning 3. Hot water tank closed not accessed or monitored for pest activity - warm and has gaps in door to kitchen. Corrective Action(s): 1.Ensure all entry points into kitchen are kept closed to prevent pest entry. Use screen door. 2. Re-organize heavily clutter areas and coordinate cleaning of hard to reach areas when pest control does inspection to allow them access to these areas and provide proper pest control and recommendations. 3. Monitor all rooms and spaces of premise regularly for pest activity and to inform pest control of findings. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant improvement in sanitation noted however more cleaning is required in hard to reach areas. 1. Far left corner of kitchen - behind and under shelving 2. Under pallets at dish pit 3. Under shelves and floor of walk in cooler Corrective Action(s): Ensure these area are cleaned regularly and a deep cleaned is planned routinely to monitor for pest and prevent food accumulation. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1. Sanitizer bottles not labelled (3 bottles noted) 2. Ant poison white powder sprinkled around back door outside and inside. 3. 2 small green packets of possible rodent bait noted around hot water tank closet and back left corner storage Corrective Action(s): 1.Ensure all chemical bottles are labelled with its contents. (Corrected during inspection) 2./3. Do not use any poisons inside a food premises as it is a chemical hazard and can contaminate the food. Remove immediately. Correction date: immediately Violation Score: 9

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

Comments

Routine: Handsinks & washrooms supplied with hot & cold water, liquid soap and paper towel Temperatures satisfactory: 1.Prep cooler: 3 C 2.Fridge: 2 C/-14 C 3.Standing freezer: -17C 4.Chest freezers: <= -18C 5.Walk in cooler: 3 C 6.Beverage cooler: 4 7.Front prep: 4 C Sanitizer bottles (unlabelled) noted 100 ppm chlorine (violation noted above) Signage provided: fetal alcohol x2, food handler handwashing x3, manual dishwashing (Korean version)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AZXUBG
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:
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