INSPECTION REPORT Health Protection MBEK-B6PSA9

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 1 Month
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 = 33

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several small containers of rice (approximately one cup each) were observed within the hot holding unit. Internal temperature of rice was measured at 35 to 41 degrees C. It was stated that rice was cooked at approximately 11:30 AM (less than two hours prior). This is a REPEAT violation. Corrective Action(s): Rice was placed into a large container and reheated at time of inspection. Hot holding case was adjusted to a higher temperature. Ensure that rice is maintained at an internal food temperature of 60 degrees C or more to limit the growth of potential pathogens and/or toxins. An accurate probe thermometer should be used to check the internal food temperature to confirm that it is at 60 degrees C or more. The temperature of the hot holding case does not necessarily reflect the internal food temperature. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Deli slicer was observed with food debris on spiked sliding arm (food contact surface). Corrective Action(s): Deli slicer was cleaned and sanitized at time of inspection. Ensure that deli slicer is properly taken apart, washed, rinsed, and sanitized immediately after each use to limit potential contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach water sanitizer was detected on test strip from bottle labeled "bleach water." No other bleach water sanitizer was available on site at time of inspection. Corrective Action(s): Bleach water sanitizer was prepared at time of inspection and measured at 100 to 200 ppm chlorine. Ensure that sanitizer is available at all times at the correct concentration for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid hand soap was available for the hand washing station located to the left of the cook line. Corrective Action(s): Liquid hand soap was refilled at this hand washing station at time of inspection. Ensure that all hand washing stations are properly supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two spray bottles were not labeled. Corrective Action(s): Ensure all chemicals, cleansers, and similar agents are properly labeled to identify contents and prevent potential misuse or accidental mixing. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C. Food is covered and properly organized (raw meats and shell eggs are not stored above ready to eat items). - Reach in cooler at 1 degrees C - Large preparation cooler at 4 to 5 degrees C (above) and 2 degrees C (below). Note: Preparation cooler in use for lunch rush. - Small preparation cooler (kitchen) at 2 degrees C (above) and 4 degrees C (below) - Small preparation cooler (front) at 2 degrees C (above) and 1 degree C (below) - Beverage cooler at 4 degrees C - Walk in freezer at -18 degrees C - Hot holding internal temperatures (rice cooker) at 60 degrees C or more - Accurate thermometers available for cold holding units. A probe thermometer is available for internal temperature checks. - Ice machine in clean condition. Ice scoop stored in a clean container outside of ice machine. - High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (minimum 71 degrees C) - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels.* *Exception: Refer to code 401. - Washrooms maintained in clean condition. Sinks well supplied - No signs of pest activity at time of inspection. General sanitation satisfactory. - Daily temperature and dishwasher logs are being maintained. - Permit is posted at the front Notes: 1. Storage of potentially hazardous foods was discussed with person in charge at time of inspection. It was discussed that a time tracking system may be used for potentially hazardous foods at ambient temperatures granted this proposal is submitted in writing and is approved by Fraser Health. 2. Ensure that copies of all FOODSAFE Level 1 certificates (or equivalent) are kept on site for review by the Environmental Health Officer.