INSPECTION REPORT Health Protection MBEK-BATRGW

PREMISES NAME Woori Food Enterprises		Tel: (604) 763-4240 Fax:
PREMISES ADDRESS 190 - 19288 22nd Ave Surrey, BC V3Z3S6		INSPECTION DATE April 1, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kwang Soo Chung		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Small dumpling maker was disassembled at time of inspection. Dried on food debris was observed in one corner of metal feed tube. Corrective Action(s): Item placed into dishwashing area to be cleaned and sanitized. Ensure that all equipment / utensils / food contact surfaces are properly washed, rinsed, and sanitized after each use. Equipment may need to be soaked prior to washing to loosen food debris. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach was detected in a container of what staff stated was bleach water sanitizer. Soap bubbles were present. Corrective Action(s): Sanitizer was re-made and measured at 100 ppm chlorine. Ensure that sanitizer is prepared at the correct concentration for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Do not add soap / detergent to bleach water sanitizer as it may reduce its effectiveness and may leave a residue on surfaces. Ensure all staff are properly trained in the procedures outlined in the food safety and sanitation plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dumpling silicone mats in sanitary storage were stored underneath and in close proximity to protective ear wear. Corrective Action(s): Ensure that sanitized equipment / utensils / food contact surfaces are stored in a manner that protects from potential contamination. Protective ear wear and other items that may potentially introduce contamination must be stored in a separate area away from food / food contact surfaces. Violation Score: 3

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

Comments

Routine inspection conducted for dumpling processing operations. Walk-in freezer at -19 degrees C Small reach-in cooler at 1 degree C Thermometers available for cold holding units Bleach sanitizer available in labeled spray bottles at 200 ppm chlorine. Hot and cold running water, liquid detergent, bleach and 3 sink plugs available for three compartment ware washing sink. Discussed cleaning and sanitizing procedures for processing equipment. Equipment was disassembled and inspected. Hand washing sink is unobstructed and supplied with hot and cold running water, liquid hand soap and single use paper towels. Designated area available for staff clothing and footwear. No evidence of pest activity observed. Premises is serviced by a licensed pest control operator on a monthly basis. Most recent pest control report indicated no pest activity. Note: No records were available at time of inspection. Ensure that temperature and sanitation records are being maintained as per your food safety and sanitation plan.