INSPECTION REPORT Health Protection SSZO-AYUTRV

PREMISES NAME Han Cook Kitchen		Tel: (604) 800-9909 Fax:
PREMISES ADDRESS 201 - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE May 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Grace Zhu		NEXT INSPECTION DATE May 28, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of inserts with potentially hazardous foods (ie. eggs, sliced carrots, cut vegetables, etc) are kept at room temperature with no time tracking or ice. Temperature is measured to be 9.9oC. Foods have been sitting out for lunch rush (>2hours). Corrective Action(s): Ensure potentially hazardous foods are kept cold (ie. have ice surround containers) or time track and discard after 2 hours. Tray of foods discarded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Bowl noted in handwashing sink at sushi area 2. Paper towel missing in dispenser at handwashing station by cooking line Corrective Action(s): Ensure handwashing station is meant for handwashing only and must equipped with paper towel in dispenser at all times Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Container of raw chicken noted storing above ready-to-eat foods (ie. cooked spinach in water). 2. Bowl noted in flour container Corrective Action(s): 1. Ensure raw meat is stored below ready-to-eat foods to protect from contamination 2. Do not use bowl as scoop for dry goods and keep in container. Use scoop with handle. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ktichen requires thorough cleaning Corrective Action(s): The following areas require extra attention: -->open area under counter at sushi area -->floor under cooking line -->all cooking equipment at cooking line (ie. deep fryers, stove, grill, etc) -->gap between all chest freezers and wall -->dry storage room floor -->fan covers in walk-in cooler -->floor in walk-in cooler -->top of dishwasher -->dishwashing area Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Ceiling tile by dry storage room is falling apart Corrective Action(s): Fix position of ceiling tile or replace with new one Violation Score: 3

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

Comments

All coolers: 4oC or less *One cooler not functioning but operator has called a technician already. No foods in cooler. All freezers: -18oC or less Hot holding: 61oC to 78oC Hot and cold running water available Liquid handsoap present at handwashing stations No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in buckets noted at 100ppm. Ensure sanitizer is used to sanitize dining tables also. (1/2teaspoon bleach/1L water) Note: Temperatures of coolers should be monitored and recorded in log

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AYUTRV
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