INSPECTION REPORT Health Protection RWOG-B5DRF9

PREMISES NAME Hanok Food Group		Tel: (604) 438-1896 Fax:
PREMISES ADDRESS 7406 Conway Ave Burnaby, BC V5E 2P8		INSPECTION DATE October 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jimmy Hwang		NEXT INSPECTION DATE 6 Months
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of soup/stock in the walk-in cooler. Temperature was approximately 40-45C. Corrective Action(s): Foods must be cooled in: a) shallow containers or b) with an ice wand Staff finished cooling process with an ice wand at the time of inspection. Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink next to the cooking equipment obstructed. Equipment was stored in the basin and a hose was attached to the faucet. Corrective Action(s): All handwashing stations must be clear of obstruction and fully stocked with soap, paper towels and hot and cold running water. Staff began clearing out sink at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops stored inside dry ingredients 2) Raw meats stored on top of sauce buckets 3) Dried goods stored in garbage bags Corrective Action(s): 1) Scoops must be stored up and out of dry ingredients to prevent cross contamination 2) Organize cooler so that raw meats are stored underneath ready to eat, and cooked foods 3) Do not use garbage bags to store foods as they may leach chemicals into the foods Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the electrical room Corrective Action(s): 1) Clean and sanitize areas where rodents droppings are found immediately, using a 1:10 bleach solution (1 cup bleach, 10 cups water) 2) Ensure that all foods are stored in pest proof containers 3) Follow any instructions from your pest control company Pest control reports available for review. Violation Score: 3

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

Comments

General: - All other handwashing stations stocked with soap, paper towel and hot and cold running water - Dishwasher reached 75C at the final rinse cycle - Meat slicer was in sanitary condition - Sanitizer measured 100ppm chlorine Temperatures: - Walk-in cooler: 4C - Walk-in freezer 1: -20C - Walk-in freezer 2: -19C - Chest freezer near shipping doors: -23C - Chest freezer in kitchen area: -19C Note: Odour is emanating from the grease trap. Staff stated that it was cleaned recently. Please ensure that is correctly sealed Note: Any FOODSAFE certificates obtained before July 29, 2013 have expired. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/