INSPECTION REPORT Health Protection JKWK-BAMU2X

PREMISES NAME Han Cook Kitchen		Tel: (604) 800-9909 Fax:
PREMISES ADDRESS 201 - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE March 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Grace Zhu		NEXT INSPECTION DATE April 11, 2019
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 = 39

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked sweet potato being stored at 28C over hot plate at 3 pm. This batch was cooked at noon. Corrective Action(s): Ensure to keep cooked foods at or above 60C or discard cooked food for service after 2 hours of being cooked to 74C. Time logs must be kept if food is to be stored on counter. Food was discarded by operator. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink had a bucket of water in it which staff were using to wash their hands. This is not acceptable. Corrective Action(s): Ensure all hand sinks are free of blockage and used with liquid soap, paper towels and warm running water every time. Bucket was removed and education provided to operator. Violation Score: 3

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some food containers were observed double stacked without lids or covers. Some dry storage units require dedicated scoops. Corrective Action(s): Do not double stack containers on top of food. Use dedicated food grade covers and lids. Ensure there are dedicated scoops with handles for food containers. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Mice droppings observed near double compartment sink on the floor where soya sauce containers were stored. Corrective Action(s): Ensure new droppings and areas impacted are cleaned and sanitized regularly. Notify pest control company of activity which comes in once a month. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General deep cleaning needed for kitchen as a whole. Clean up areas where grease and old food debris, such as in walk in cooler, undershelving and near and on the grill is required. Ensure to clean the inside of the walk in cooler fan as it is full of dust build up. Corrective Action(s): Cleaning is required in 1 week. Violation Score: 3

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

Comments

Dish washer final rinse was above 71C at the plate as per thermo label. 200 ppm bleach sanitizer was observed in buckets and in use. With exception of noted violation, all other hand sinks were in use with liquid soap, paper towels and warm running water. Staff storage and washrooms were sanitary with working, fully stocked hand sinks. Hot and cold water available and in use. Food in general is protected from contamination. Single use items and containers are discarded per use. Sushi rice is made daily per service and discarded at the end of the day. Laundry for towels is on site and is done at the end of the day. Storage area is satisfactory. Ice machine is sanitary with dedicated scoop. Cooler units: Chest freezers are at -18C or below. All cooler units at 4C or below. Walk in cooler at 3.8C. Several units are decommissioned and not in use for cold holding. 2 unit soup well at 65C (miso soup). Temperature monitoring units in place. Some temperature logs are in use. Ensure to log temperatures for all units. Valid Permit on display in visible location.