INSPECTION REPORT Health Protection SSZO-CV9SCB

PREMISES NAME Han Kook Meat		Tel: (604) 294-2113 Fax: (604) 436-2117
PREMISES ADDRESS 2201-2211 Rosser Ave Burnaby, BC V5C 5E3		INSPECTION DATE September 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kang Yu Su		NEXT INSPECTION DATE September 06, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Handsink closest to the entrance in cold room had a hose connected, and scotch tape and plastic bags inside handsink. 2. One meat saw observed in packing room, with no handwashing station close by for handwashing, nor proper amenity to clean in place (cannot be hosed down in this area). Corrective Action(s): 1. Handsink must be unobstructed at all times. Hose removed and items inside sink removed at time of visit. Ensure handwashing stations are accessible at all times. 2. All processing must be done with a handwashing station conveniently located and at a place where cleaning can be done properly. Relocate meat saw to cold room, or submit plans for upgrades to packing room. Violation Score: 15

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

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

Comments

Facility processes raw meats, portions, and delivers to stores. Walk-in cooler (sliced meats): 0.2oC Walk-n cooler (whole meats): -6oC Walk-in freezer: -21.6oC Walk-in cooler (outside): 0.0oC Walk-in freezer (outside): -18.2oC Meat processing room is around 12oC Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Pest control company visits monthly Discussed manual dishwashing procedures with staff - Equipment that can be taken off from equipment goes in 3-compartment sink. Quats sanitizer is used to sanitize equipment. Bigger equipment that cannot be taken off will be cleaned in place. Equipment will be hosed down with water, and sanitized after washing. Air dry takes place after sanitizing of all equipment Quats sanitizer is detected at 200ppm Note: 1. Temperature log should be maintained. 2. Ensure there is a lock in place for the walk-in cooler outside when cooler is unattended.