INSPECTION REPORT Health Protection SDHI-CG9TQD

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE July 12, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE July 19, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two covered containers of cooked meat observed stored at room temperature (measured at 40'C) next to sandwich cooler in back cooking area. Staff stated that the meats were cooked less than half hour ago. Staff uncovered the food and mixed the foods during time of inspection. Corrective Action(s): Ensure all foods are cooled adequately from 60'C to 20'C within 2 hours by keeping foods uncovered and mixing frequently, transferring food to shallow containers, and/or submerging food containers in ice baths. All potentially hazardous foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours). Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked potatoes in container observed at front service area stored at room temperature. Potatoes measured at 40'C internal temperature with probe thermometer. Staff stated that the potatoes were prepared at 11:30 this morning (>2 hours ago). Staff voluntarily discarded the potatoes during time of inspection. Corrective Action(s): Store potentially hazardous foods in the cooler (at 4'C or lower) or in hot-holding units (at 60'C or higher). All cooked potentially hazardous foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours. Ensure a probe thermometer is available on site to check internal temperatures of food. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in sanitizer pail with wiping cloths and in spray bottle measured above 200 ppm chorine concentration. Staff prepared fresh sanitizer during time of inspection which measured at 100-200 ppm chorine concentration with test strip. Corrective Action(s): Prepare fresh sanitizer at a concentration of 100-200 ppm chlorine concentration to adequately disinfect food contact surfaces, equipment and utensils throughout the day. Obtain chlorine test strips to test chlorine concentration throughout the day. High concentration of chlorine can lead to chemical contamination to food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in back food preparation area observed obstructed by large containers of food. Containers were moved during time of inspection. Corrective Action(s): Ensure all hand washing stations are easily accessible and unobstructed to promote frequent, proper hand washing by staff with hot and cold running water, liquid soap and paper towel. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff members observed wearing gloves and washing their gloves in between tasks (from washing dishes to cooking and from touching their cellphone to preparing food). Staff was educated during time of inspection to change their gloves between different tasks and to wash hands with hot and cold running water, liquid soap and paper towel every time gloves are changed. Corrective Action(s): Educate all staff to ensure they are changing their gloves between different tasks (i.e. from dishwashing to cooking food). Gloves are not a replacement for proper, frequent handwashing as they cannot be adequately cleaned and sanitized between tasks. Changing gloves at adequate frequencies prevent potential contamination to food. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Tea towels observed stored directly on top of washed produce. Staff removed the towels during time of inspection. Corrective Action(s): Re-wash all produce to remove any potential physical or biological contamination. Ensure all foods are covered with food grade material (plastic wrap or single-use paper towel) to prevent potential contamination to food. To be corrected: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet at preparation sink located at the back next to the cooking line observed not in place. Staff stated that the faucet will be replaced today. Corrective Action(s): Replace the faucet to ensure the preparation sink is able to adequately dispense hot and cold running water at all times. To be corrected by : 1 week Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty has FOODSAFE Level 1 training or equivalent. FOODSAFE trained operator came on site at the end of the inspection. Corrective Action(s): Ensure at least one staff member on site has FOODSAFE Level 1 training or equivalent to promote proper food handling and food safety procedures. To be corrected: 1 month Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Walk-in freezer at -18'C - Sandwich coolers at back (X2) measured at or below 4'C (top and bottom) - Sandwich cooler and beverage cooler at front measured at or below 4'C - Hot-holding units measured at or above 60'C - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 73'C at plate surface (above minimum required final rinse temperature of 71'C) - Two 2-compartment sinks are available on site with drain plugs - Ice machine observed in sanitary condition - Chemicals are observed stored away from food - All food stored at least 6 inches off the floor - No signs of pests during time of inspection - Health permit posted in conspicuous location on site *REMINDER: temperature logs are not maintained as per approved food safety plan. Ensure temperature logs are maintained to be verified by the health inspector next inspection.