INSPECTION REPORT Health Protection ECAO-B5LSQR

PREMISES NAME Morak Korean Restaurant		Tel: (778) 996-5507 Fax:
PREMISES ADDRESS A1 - 6285 Nelson Ave Burnaby, BC V5H 4T5		INSPECTION DATE October 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyunme Han		NEXT INSPECTION DATE October 18, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature chlorine sanitizing washer showing ~0ppm residual Daily Concentration Logs show "pass" for this morning's check Operator called serviceman -will be coming later today Corrective Action(s): Must be at least >50ppm chlorine residual detectable on the dishware Operator is to Manual Wash dishes in the meantime: wash-rinse in the washer and sanitize in the sink compartment >100ppm chlorine residual as per your test strips Once the washer is working properly you are to wash ALL dishware and utensils -even if they are clean to ensure they are sanitized Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowls in use for bulk foods Corrective Action(s): Use scoopers and lodge handle-up in the bulk foods to better protect from contamination Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature chlorine sanitizing washer showing ~0ppm residual Corrective Action(s): Must have chlorine residual of >50ppm Violation Score: 3

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

Comments

NOTE: premise is closed tomorrow -follow-up inspection will be conducted on Thursday NOTE: operator is not filling out the Daily Temperature/Concentration Logs properly -write down the values observed and initial the paper Temperature Controls: -Walk-in cooler 3 deg C -Left preparation cooler 4 deg C -Right preparation cooler 4 deg C -2-door undercounter 2 deg C -1-door display cooler 3 deg C -Steamed rice 70 deg C Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual NOTE: Lysol wipes observed -only use non-scented/additives type (blue bottle) Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils: dishwashed/replaced every hour as per operator -do not exceed 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests NOTE: place additional sticky traps in the upstairs storage area -do not place foods up there as all surfaces are plywood (unless you paint the surfaces) Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access