INSPECTION REPORT Health Protection ZDER-B5VVJM

PREMISES NAME Oh! Zzhu Sam Korean Restaurant		Tel: (604) 553-8830 Fax:
PREMISES ADDRESS 7506 Edmonds St Burnaby, BC V3N 1B5		INSPECTION DATE October 25, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mihyun Jang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ZDER-B5NV2W of Oct-18-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Labelled sanitizer bottles noted through out facility, dirty soiled cloths available. Food contact surfaces are sanitized at the end of the day. Correction: Ensure all food contact surfaces are sanitized every 4 hours or sooner. Wiping cloths must be clean and available to wipe down food contact surfaces. Sanitizer must be detected on the cloths before the surfaces are wiped down. DO NOT WAIT until the end of the day to wipe down surfaces. Correction date: immediately

Comments

Follow-up inspection to report #ZDER-B5NV2W All violations noted on last routine inspection have been corrected. -Sanitizer available in labeled spray bottles through out facility with clean wiping cloths. -Food contact surfaces sanitized in between orders during slower times and every 2 hours during rushes according to owner. -No signs of pest activity noted during inspection - all droppings have been cleaned up, continue to monitor for any pest activity and work with pest control technicians and follow their recommendations. Screen door in use during inspection. -General sanitation has improved in noted areas - commercial vent panels and duct work has all been cleaned, fan cover in walk in cooler, lower shelves around cooking equipment -Food is covered in coolers and protected from contamination -Soap available at handsink along with hot & cold water and paper towel