INSPECTION REPORT Health Protection JCRH-BJYQNG

PREMISES NAME O-Bok Foods		Tel: (604) 436-1030 Fax:
PREMISES ADDRESS 5691 Dorset St Burnaby, BC V5J 1L8		INSPECTION DATE December 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mtok Lim		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Bowls of rice flour, tray of sweet rice and container of red bean paste were uncovered in the walk in cooler Corrective Action(s): - Cover items noted above - corrected during inspection - Ensure all items stored in the walk-in cooler are tightly covered at all times Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mould noted on ceiling in production area and upper portions of the walls. Corrective Action(s): - Clean all walls and ceiling to remove mould. [Correction date: 1 month] Note: Lower portions of walls were cleaned in response to previous routine inspection and have been maintained in a sanitary condition. Operator stated surfaces may be re-painted. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Lower wooden shelf on prep table shows water damage from floor cleaning. Surface has deteriorated and is no longer in good repair (impervious, smooth, washable) Corrective Action(s): - Repair/replace surface so that it is in good repair (impervious, smooth, washable). In the interim, do not store cutting boards on this shelf. Food contact surfaces and equipment must be stored in a clean/sanitary location. [Correction date: 2 weeks] Violation Score: 3

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

Comments

- Premises processes Korean rice cakes. - Handsink supplied with hot and cold running water, liquid soap, and paper towel. - Wiping cloths stored in bleach sanitizer solution. Concentration measured 200ppm chlorine. - Operator knowledgeable about manual warewashing procedures (wash, rinse, sanitize, air dry) using 2 compartment sink and for Clean In Place equipment. - Walk-in cooler was at 3C. - Chest freezers were -15C to -26C. - Food products were stored on shelving or pallets off of the floor. - Finished products (rice cakes) were packaged or covered in the cooler. *See violation above regarding ingredients which were uncovered in the walk in cooler. - Reviewed production procedures including cooling procedures with Operator. Items are cooled to room temperature prior to be transferred to the walk in cooler to finish the cooling process. - Noted red beans cooling at the time of the inspection. Temperature measured 36C and product was being stirred to cool more rapidly. Operator explained product would then be portioned and transferred to the walk-cooler once the temperature cooled further. - Noted shallow trays of rice cakes cooling at room temperature. Temperature measured 26C. Ambient temperature of production area was 13C. Trays/cart were transferred to the walk-in cooler prior to the completion of the inspection. Reminder: Rice cakes (potentially hazardous foods) must be kept at 4C or colder during transport/delivery. Ensure temperature is monitored. - No signs of rodent activity noted during the inspection. Pest control contract in place with monthly service. Reviewed reports from Oct and Nov. Ensure all recommendations of Pest Control Technician.