INSPECTION REPORT Health Protection SDHI-CMXN3F

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE January 9, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station upon entry into kitchen is observed obstructed with boxes. Staff moved the boxes to the dry storage area during inspection. Corrective Action(s): Do not store anything in front of or around designated hand washing stations to ensure hand washing stations are easily accessible by staff to promote proper and frequent hand washing throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large open box of frozen meat observed stored in the kitchen. Meat measured at 0'C surface temperature. Staff moved the frozen meat into the walk-in cooler during inspection. Corrective Action(s): Store all food at least 6 inches off the floor at all times. Store raw meat away from ready-to-eat foods and in the walk-in cooler at or below 4'C to prevent potential contamination and bacterial growth. Violation Score: 3

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

Comments

Follow-up Inspection Conducted Observations: - Walk-in cooler at 4'C - Walk-in freezer at -19'C - Sandwich cooler (inserts and bottom) at or below 4'C - General sanitation of premise is good during inspection - High-temperature dishwasher measured at 73'C (above minimum required final rinse temperature of 71'C) - Bleach sanitizer in buckets (X2) with wiping cloths measured at 200 ppm chlorine concentration with test strips - In-use utensils observed in ice water - All equipment observed stored in a sanitary manner - FOODSAFE Level 1 trained staff is available on site during inspection Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.