INSPECTION REPORT Health Protection SDHI-CCJTRA

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE March 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - Sandwich cooler #1 at front at 3'C - Sandwich cooler #2 at back near prep sink at 4'C (top and bottom) - Sandwich cooler #3 in front of cooking line at 4'C (top and bottom) - Hot-holding unit for pre-portioned rice measured at >60'C - Stand-up glass door cooler at front at 4'C - Stand-up glass door cooler at back at 1'C 2. Sanitation: - General sanitation of premise satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher reached 75'C at plate surface (above minimum required temperature of 71'C) - Bleach sanitizer solution in bucket with wiping cloth measured at 200 ppm chlorine concentration with test strip - 2-compartment sink available on site with drain plugs - Ice machine observed in sanitary condition with ice scoop placed outside the machine 3. Storage: - All food stored at least 6 inches off the floor - All food observed covered - Ready-to-eat foods stored separate from raw meats - Dry storage area well kept 4. Administration: - FOODSAFE Level 1 trained staff available on site - Health permit visible at front service area Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.