INSPECTION REPORT Health Protection ECAO-AYCTXY

PREMISES NAME Morak Korean Restaurant		Tel: (778) 996-5507 Fax:
PREMISES ADDRESS A1 - 6285 Nelson Ave Burnaby, BC V5H 4T5		INSPECTION DATE May 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyunme Han		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of pork broth observed cooling only in luke warm water bath. Operator not using the ice wand &/or ice bath as directed. This was cited back on May 1, 2017 routine inspection. Temperature of pot at 37 deg C and operator indicates it has been there for 30 minutes since cooking with only cool running water bath. Corrective Action(s): Place the ice wand inside the broth immediately if the temperature has not reached 20 deg C within 1.5 hours discard broth. You must cool the broths: Step 1: 60 deg C to 20 deg C within 2 hours using ice wand and/or ice bath Step 2: 20 deg C to 4 deg C within 4 hours in fridge Further enforcement here will require ticketing &/or restrictions in food preparation such as no more advance preparation of foods requiring cooling Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice wand stored directly on freezer shelves. Utensils wire basket holder has food debris Corrective Action(s): Store ice wand in a clean plastic bag or clean container -remember this implement is going directly into the food Dishwash all the utensils and wire basket -remember to dishwash the basket regularly Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ready-to-eat foods stored below raw fresh meats in Walk-in cooler: pops and cabbage heads under raw meats Corrective Action(s): Store raw meats/seafoods/eggs below ready-to-eat foods Violation Score: 3

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

Comments

Temperature Controls: -2-door undercounter 3 deg C -Right side preparation cooler 3 deg C -Left side preparation cooler 4 deg C -Walk-in cooler 2 deg C -Display cooler 2 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm as per test strips -Sanitizer buckets/spray bottle chlorine residual >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation good NOTE: the flooring has been replaced with a cleanable,tractable material NOTE: an extra attic storage space has been added -only store non-food goods here as this is raw wood In-Use Utensils are dishwashed/replaced every hour as per operator -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

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AYCTXY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment