INSPECTION REPORT Health Protection ECAO-BC5Q6N

PREMISES NAME Morak Korean Restaurant		Tel: (778) 996-5507 Fax:
PREMISES ADDRESS A1 - 6285 Nelson Ave Burnaby, BC V5H 4T5		INSPECTION DATE May 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyunme Han		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Scooper for soy sauce submerged. Corrective Action(s): Dishwash scooper immediately. Do not submerge scooper -protect your foods from hand contamination Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket too weak: 0ppm bleach residual and reused wiping towels left on counters Corrective Action(s): Maintain bleach residual >100ppm as per chlorine test strips. Maintain the rinsed wiping towels in the sanitizer buckets to reduce bacterial loads Obtain more Chlorine Test Strips for daily monitoring of this and your dishwasher Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Wicker basket type material used as a divider/absorbent between dim sum Corrective Action(s): This is not a washable nor cleanable material -discard immediately Use sanitary disposable products like paper towels for this purpose Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither of the two workers onsite (1130am) have FOODSAFE Level 1 certification. NOTE: this infraction was cited back on the May 1, 2017 inspection -repeat infractions will require increased enforcement (i.e. ticket(s)) Corrective Action(s): At least one worker must be certified at ALL times to better ensure food safety Recommend certifying all workers for scheduling flexibility Violation Score: 1

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -Left preparation cooler 3 deg C -Right preparation cooler 4 deg C -2-door undercounter 3 deg C -1-door display cooler 2 deg C Chemical Controls: Low temperature washer >50ppm chlorine residual Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access