INSPECTION REPORT Health Protection ECAO-BBJMH2

PREMISES NAME Hanwoori Korean Restaurant		Tel: (604) 439-0815 Fax:
PREMISES ADDRESS 5740 Imperial St Burnaby, BC V5A 1G2		INSPECTION DATE April 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 26, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): potatoes in a bucket of water at room temperature in excess of 2 hours Corrective Action(s): Discarded the potatoes Once potatoes are hydrated they are perishable (noodles as well) and must be processed as soon as possible or placed in the fridge. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse not reaching adequate rinse temperature: At plate temperatures showing 66, 67, 68, 67 deg C -cycles in a row -verified with thermolabel Thermostat readings showing pass however >82 deg C Corrective Action(s): Have the dishwasher serviced -operator called serviceman coming later today Calibrate the thermostat as it is showing false positives Manual Wash in the meantime. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Food workers are not handwashing properly or on a timely basis -disposable gloves are rinsed under the faucet for a few seconds and some are re-put on after removing Corrective Action(s): Once the glove/hand is contaminated it must be properly handwashed at designated handwash sinks with soap, hot/cold water and paper towels. Discard the disposable glove and place new ones. If workers cannot follow this then do not use disposable gloves as this adds another step Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Fluourscent bulbs missing shatter shield overhead grill area Corrective Action(s): Place the standard cover or tube covers like your other lighting in this area Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard used as floor mats to soak up excess water near dishwasher Corrective Action(s): Use plastic reusable mats for this purpose Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not achieving adequate rinse temperature Corrective Action(s): Repair washer Violation Score: 9

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

Comments

NOTE: metal brushes are used for the grill -you should not be using these brushes as the wires may come loose and fall off -recommend wooden scrapers. Replace the metal scrubs for washing more frequently when the the matting becomes loose All fridges at or below 4 deg C Hot held foods at or above 60 deg C General Sanitation okay -no signs of pests -forward me a copy of your last work report from Orkin Handwash stations adequately stocked and clear for use