INSPECTION REPORT Health Protection RWOG-B5MQF6

PREMISES NAME O-Bok Foods		Tel: (604) 436-1030 Fax:
PREMISES ADDRESS 5691 Dorset St Burnaby, BC V5J 1L8		INSPECTION DATE October 17, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mtok Lim		NEXT INSPECTION DATE 12 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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted around facility. Rodent activity noted on pest report. Corrective Action(s): - Continue following directions from the pest company. - Ensure that all foods are kept in pest proof containers - Repair any entrances that pests may enter from Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould build up on walls. Corrective Action(s): Wash and sanitize the areas noted. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Laminate peeling from one of the work tables. Corrective Action(s): Repair laminate top so that no food debris gets underneath the peeling material. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cap to pipe under handsink was left open so water drained directly on the floor. Corrective Action(s): Staff replaced cap at the time of inspection. Ensure that this is closed so waste water is disposed of in a proper manner. Violation Score: 1

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

Comments

- No food production taking place at time of inspection - Handwashing station stocked with soap, paper towels and hot and cold running water - Sanitizer measured >200ppm chlorine in spray bottle (use 5mL unscented household bleach in 2.5L of water) - Walk-in cooler measured 3C - All freezers (2 in prep area, 6 in front area, and 2 in back area): -18C or colder Note: Ensure that foods are cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less