INSPECTION REPORT Health Protection MBEK-BJ6SER

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jinsuk Kim		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Deli slicer observed with food debris. Corrective Action(s): Deli slicer was completely disassembled at time of inspection and washed then sanitized according to manufacturer's directions. Cleaning and sanitizing instructions from slicer manual are to be posted above deli slicer to remind staff how to properly clean and sanitize slicer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bottle of bleach water sanitizer located near dish pit measured at 10 ppm chlorine or less. Corrective Action(s): Bottle was emptied. A 200 ppm chlorine bleach water sanitizer was prepared. Ensure bleach water sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces. Change as often as necessary to maintain effective concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bucket stored within hand sink located next to main kitchen preparation cooler. Corrective Action(s): Bucket removed. Ensure hand sinks remain unobstructed at all times to faciltate proper hand washing. A sign was posted at the time of inspection reminding staff that no items are to be stored within or blocking access to hand sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw sliced beef (bagged) observed to be thawing at ambient temperature. Beef observed to be frozen. Corrective Action(s): Transferred to cooler at 4 degrees C or less. Ensure foods are thawed properly to limit the growth of potential pathogens and/or toxins. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease observed in the following areas: - Back wall of cook line (all the way to the floor) - Floor of cook line from one end to the other - Ventilation canopy, including removable baffles Corrective Action(s): Ensure all of the above-noted areas are thoroughly cleaned to remove all grease and food debris. Grease and/or food debris may potentially drip onto food below and may potentially attract pest activity. Date to be corrected by: November 29, 2019. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two spray bottles of liquid were unlabeled. Corrective Action(s): Labeled at time of inspection. Ensure all chemicals, cleansers, and similar agents are properly labeled to identify contents to prevent accidental mixing and/or misuse. Monitor and relabel if labels fade or wear away after time. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C - Upright 1-door cooler at 5 degree C* - Large preparation cooler at 4 degrees C (above and below). - Small preparation cooler (kitchen) at 2 degrees C (above) and 3 degree C (below) - Small preparation cooler (front) at 3 degrees C (above) and 4 degrees C (below) - Upright 2-door beverage cooler at 4 degrees C - Walk in freezer at -17 degrees C - Hot holding internal temperatures at 60 degrees C or more - Cold holding units equipped with thermometers - Probe thermometer available for internal temperature checks - Raw and ready-to-eat properly organized - Ice scoop stored in a clean container outside of ice machine. Ice machine in clean condition. - High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (minimum 71 degrees C) - Bleach water sanitizer measured at 100 ppm chlorine in labeled spray bottle (exception: refer to violation code 302) - Hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Permit is posted at the front *Monitor and adjust as necessary to ensure 4 degrees C or less is maintained.