INSPECTION REPORT Health Protection MBEK-BMLTPG

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE March 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. Garbage bags used for storage of food in freezer. *CORRECTED* 2. Raw beef / pork stored above ready-to-eat food items such as fruits and vegetables. Note: No evidence of contamination / dripping onto items. Meat stored on metal tray. *CORRECTED* Corrective Action(s): 1. Ensure only food grade bags are used for storage of food items. Garbage bags are not designed for food storage and may contain odour suppressing chemicals and/or other chemicals that may leach into food products. 2. Ensure raw foods such as raw meats and raw eggs are not stored above ready-to-eat items (for example, fruits and vegetables) as drippings may potentially fall onto and contaminate these items. Discussed: Have designated, labeled shelving at bottom of walk in cooler for raw meats and raw eggs only. Ensure all staff are aware of these requirements. Violation Score: 9

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. Upright 1-door cooler at 3 degree C. Large preparation cooler at 4 degrees C (above and below). Small preparation cooler (kitchen) at 2 degrees C (above) and 1 degree C (below). Small preparation cooler (front) at 4 degrees C (above) and 2 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 and hot holding units equipped with thermometers. Equipment and utensils in clean condition. Ice scoop stored in a clean container outside of ice machine. High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum 71 degrees C). Bleach water sanitizer measured at 200 ppm chlorine in bucket with wiping cloths and in labeled spray bottles. Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. No signs of pest activity observed at time of inspection. Temperature logs maintained. Permit is posted at the front Reminder: Keep copies of staff FOODSAFE certificates on site.