INSPECTION REPORT Health Protection ECAO-BQPUJ6

PREMISES NAME Hanwoori Korean Restaurant		Tel: (604) 439-0815 Fax:
PREMISES ADDRESS 5740 Imperial St Burnaby, BC V5A 1G2		INSPECTION DATE June 18, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw eggs stored at room temperature (25deg C) approximately for 1 hour as per worker Corrective Action(s): Discard the eggs after another hour if there are any leftovers -do not place it back in the fridge Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in employee washroom has no paper towels in dispenser Corrective Action(s): Refill 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

-Operator to email the last work report for West Side Pest Control Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C -High temperature washer 77.3 deg C at plate level Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips -Wiping towels maintained in the sanitizer buckets when not in use -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Reviewed COVID-19 protocol -restaurant restrictions have changed and Provincial COVID-19 Orders has been updated as of June 11, 2020 Refer to: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses Discussed with operator the major changes -Masks must be worn by all workers in the kitchen/bar area as it is too tight for adequate physical distancing -Sick warning signs posted at front door -Enhanced cleaning of dining seats between customers -Booth barriers (back-to-back) of sufficient height to bypass 2m rule -Do not exceed 50 people inside restaurant