INSPECTION REPORT Health Protection SDHI-CKZV98

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 9, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Meat slicer obserevd with meat debris on the blade. Meat slicer observed not in use. Staff stated that the meat slicer is used once per week and sanitized after each use by dissasembling the machine, soaking the parts in soap and water and then sanitizing with 100 ppm chlorine concentration. 2. Mandoline vegetable slicers (X2) observed stored with vegetable debris. Staff stated that the mandolines are rinsed with water after each use. Staff cleaned and sanitized the mandolines during inspection. Corrective Action(s): Clean and sanitize the meat slicer immediately (as per approved food safety plan). Clean all equipment and utensils after each use using the dishwasher, clean-in-place method, or 2-compartment dishwashing method. Ensure food debris are removed from equipment before sanitized using the high-temperature dishwasher or 100 ppm chlorine concentration solution. Do not store dirty dishware/equipment. To be corrected by: immediately Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION]: Staff observed wearing gloves and not washing hands throughout duration of the inspection. Staff was educated about glove etiquette during inspection. Staff was asked to wash hands more frequently. Corrective Action(s): Do not use gloves unless required for food preparation. Gloves are not a replacement for frequent, proper handwashing. Retrain all staff on the importance of hand washing immediately. Monitor staff hand washing frequency and glove etiquette. Failure to comply may lead to progressive enforcement action. To be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dirty mop water observed in bucket with the mop in the mop sink. Corrective Action(s): Discard dirty mop water after each use to prevent potential pest harbouring/breeding. To be corrected by: immediately Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottles observed unlabelled in kitchen and measured above 200 ppm chlorine concentration with test strip. Corrective Action(s): Prepare fresh bleach sanitizer in spray bottles (at 100-200 ppm chlorine concentration) by mixing 1/2 teaspoon of bleach with 1L of water. Ensure sanitizer bottles are stored labelled and away from food to prevent chemical contamination. To be corrected: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - All preparation coolers measured at or below 4'C - Glass-door coolers (X2) measured at 4'C - *Note: sandwich cooler at the front service area is not functioning. Staff is aware and has been storing all potentially hazardous foods in ice bath within the cooler. A new cooler is on order for the front service area. - Hot-holding unit for pre-portioned rice measured above 60'C - Temperature logs are maintained - good! - General sanitation of premise is satisfactory during inspection - High-temperature dishwasher measured at 75'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink available with drain plugs - Bleach sanitizer in sanitizer buckets measured at 100-200 ppm chlorine concentration - Ice machine observed in sanitary condition with scoop placed outside the machine - All food observed stored covered and at least 6 inches off the floor - First-in-first-out method implemented - Raw meat observed stored away from ready-to-eat foods - No signs of pests during inspection - FOODSAFE Level 1 trained staff available on site - Permit posted in a conspicuous location on site Notes: - Next inspection in 2 months Please contact the health inspector if there are any changes to the menu, floor plan, layout and/or business operations. Please contact the health inspector for any questions or concerns.