INSPECTION REPORT Health Protection JKWK-BD4VD9

PREMISES NAME Han Cook Kitchen		Tel: (604) 800-9909 Fax:
PREMISES ADDRESS 201 - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE June 13, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Grace Zhu		NEXT INSPECTION DATE June 20, 2019
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep packaged rice bowls were stored on a warm tapan plate. Rice was tested at 45C and tapan warmer plate at 56C. Corrective Action(s): Do not use this tapan plate for hot holding. It does not work. Discard tapan plate and hot hold rice in rice cookers at 60C or above. Package rice bowls discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Rice bowls were used as scoops for panko bread bag and flower container. Corrective Action(s): Use dedicated scoops with handles to scoop ingredients. The panko bread bag will need a dedicated container with a lid. Correction required this week. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: New rodent activity and mice feces observed in the following areas: 1.Behind dish laundry machine. 2.Near the water drainage next to walkin cooler and vinegar storage shelf. 3.Under shelving behind deep frier station. Corrective Action(s): For these areas, clean, sanitize and contact pest control company of activity. Email next pest control activity reports to EHO for review. Correction required this week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Tapan platter used for hot holding cannot hold temperatures above 60C for hot foods. Corrective Action(s): Remove this unit from the restaurant and use warm units which can hold cooked foods above 60C. Violation Score: 3

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

Comments

Dish washer final rinse was above 71C at the plate as per min/max probe. 200 ppm bleach sanitizer was observed in buckets and in use. Hand washing sinks with liquid soap, paper towels and running water. Staff storage and washrooms were sanitary with working, fully stocked hand sinks. Hot and cold water available and in use. Single use items and containers are discarded per use. Sushi rice is made daily per service and discarded at the end of the day. Laundry for towels is on site and is done at the end of the day. Ice machine is sanitary with dedicated scoop. Cooler units: Chest freezers are at -18C or below. All cooler units at 4C or below. Walk in cooler at 3.6C chicken meat, ambient temperature at 7.8C due to cooling of prepped foods. New display cooler at 4C and below kim chi. 2 unit soup well not in use at the time of inspection.. Temperature monitoring units in place. Temperature logs not in use at the time of inspection. Valid Permit on display in visible location. This is the second routine inspection where potentially hazardous foods are stored at inadequate temperatures. Further non-compliance will result in enforcement such as tickets or an Order. Ensure all cold perishable foods are stored at 4C or below and all hot perishable foods are stored at 60C or above.