INSPECTION REPORT Health Protection MBEK-AZPR6J

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE June 13, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE June 22, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large pot of soup stored in the walk in cooler was measured with an internal temperature of 8 degrees C. Cook stated that soup was cooked the previous day. Corrective Action(s): Soup was discarded at time of inspection. Ensure that potentially hazardous foods are cooled properly from 60 degrees C to 20 degrees C within 2 hours, and from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Some methods that may be used to facilitate rapid cooling include adding cold ice/water, using an ice bath with stirring, placing food into shallow containers, and/or using an ice wand. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 15 small containers of rice (approximately 1 cup each) located in a warming unit were measured at an internal temperature of 39 to 40 degrees C. Inspection was conducted at opening time and it was stated by the cook that the rice was cooked approximately 1.5 hours prior. Corrective Action(s): Rice was removed from unit to be reheated (minimum: 74 degrees C). Unit was adjusted to a higher temperature setting. Ensure that unit is able to maintain the internal temperature of the rice at 60 degrees C or more to limit the growth of potential pathogens and/or toxins. Ensure a probe thermometer is used to confirm minimum internal temperature of food (60 degrees C) is being met or exceeded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At start of inspection, plastic bags of raw beef were observed in hand washing station located near preparation cooler. Corrective Action(s): Items removed. Ensure that hand washing stations are accessible at all times and properly stocked to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease was observed on ventilation canopy, stainless steel panels behind cook line, and floor under cooking equipment. Corrective Action(s): Ensure all above noted areas are properly cleaned. Food debris and/or grease may attract pest activity and potentially contaminate food items below. Date to be corrected by: June 22, 2018. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A cloth rug was observed on the kitchen floor near the small prep table. Corrective Action(s): Ensure rug is removed from this area as it cannot be effectively cleaned on a regular basis. Date to be corrected by: Today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available for hot holding case. Corrective Action(s): Ensure a thermometer accurate to 1 degree C is in place in the hot holding case. Date to be corrected by: June 22, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C. Food is covered, well organized, and stored off the ground. - Reach in cooler at 2 degrees C - Large preparation cooler at 5 degrees C (above) and 4 degrees C (below). Note: Preparation cooler in frequent use as inspection was conducted at lunch time. Cooler was adjusted to a colder setting at time of inspection. - Small preparation cooler (kitchen) at 2 to 4 degrees C (above) and 3 degrees C (below) - Small preparation cooler (front) at 2 degrees C (above) and 1 degree C (below) - Beverage cooler at 2 degrees C - Hot holding internal temperatures (rice cooker) at 60 degrees C or more - Accurate thermometers available for cold holding units - Bleach water sanitizer available in labeled spray bottles at 100 to 200 ppm chlorine. If wiping cloths are used, ensure these are stored in a sanitizing solution (100 ppm chlorine). - Equipment and utensils 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. - Washrooms maintained in clean condition. Sinks well supplied - No signs of pest activity at time of inspection. General sanitation satisfactory. - Daily temperature logs are maintained for cold holding units and dishwasher - FOODSAFE requirements met at time of inspection - Permit is posted at the front Note: It is not recommended to use glass cups in the kitchen. If glasses break, glass may potentially contaminate exposed food or food contact surfaces.