INSPECTION REPORT Health Protection SJEN-B74URP

PREMISES NAME Oppa Korean Hot Pot		Tel: (604) 638-9837 Fax:
PREMISES ADDRESS 2139 - 4500 Kingsway Burnaby, BC V5H 2B1		INSPECTION DATE December 3, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hong Yu		NEXT INSPECTION DATE December 05, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 87

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a pot of pork broth being cooled at room temperature. The internal temperature of the broth was at 67oC Corrective Action(s): The room temperature cooling is unacceptable. A large volume of food must be divided into smaller containers or pots then cooled in an ice water bath before moving into a cooler. Review the contents in your food safety plan. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted raw meat, eggs, cut vegetables, and cooked rice left out at room temperature. Temperature of the foods were in between 24oC to 30oC Corrective Action(s): Foods were discarded during inspection. No perishable food to be left out at room temperature over 2 hours at all time. Take out the smaller volume of food at once during rush hour. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher was malfunctioning during inspection. Corrective Action(s): Re wash all equipment and dishwares once the dishwasher is repaired. Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water supply at the handsinks and the 2 compartment warewashing sink. Corrective Action(s): Ensure hot water is available at all sinks at all time. Review the hot water capacity at the hot water tank and the daily hot water usage. A closure order was issued. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. The store front handsink not equipped with liquid soap and paper towel. 2. The kitchen handsink was blocked with multiple containers and whole green onions. Corrective Action(s): 1. Ensure all handsinks are fully equipped with liquid soap and paper towel 2. Never block the handsinks with any objects. All handsinks must be always accessible for employees to wash hands. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grime and food debris detected along the main cooking line. A cardboard noted on the floor Corrective Action(s): Remove food debris underneath the storage rack and the stove. Remove the cardboard on the floor. Given today to correct Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted 3 butane gas burners were on the storage rack. The operator stated they reheat food at the burners on the storage rack. Corrective Action(s): The butane gas burners are not approved to be used in the current facility. There are no space for placing butane gas burners. Remove the burners immediately. Violation Score: 3

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

Comments

Coolers @4oC Freezer @ -18oC A closure order was issued: 1. No hot water at the facility 2. Dishwasher was malfunctioning

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-B74URP
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: 0.1 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