INSPECTION REPORT Health Protection ECAO-ASVVKH

PREMISES NAME Morak Korean Restaurant		Tel: (778) 996-5507 Fax:
PREMISES ADDRESS A1 - 6285 Nelson Ave Burnaby, BC V5H 4T5		INSPECTION DATE November 7, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyunme Han		NEXT INSPECTION DATE November 14, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Foods stacked too high above the fill-lines/cooling vents at the preparation insert area of preparation coolers -Kimchi bucket stored directly under dishwash sink and next to cleaning chemicals -raw egg boxes and flats stored above ready-to-eat foods in Walk-in cooler Corrective Action(s): -Store all foods below the fill-lines/cooling vents at the preparation cooler NOTE: Any perishables stored outside of the fridge during rush periods must be TIME STAMPED: -time out of the fridge: -time to discard (maximum of 2 hours): -Do not store any foods directly under sinks nor next to cleaning chemicals -Store raw eggs below other foods Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Light panel shatter shield missing over cooking line -rice bag used for soaking oil splatter in front of cooking line -Foods stored directly on the floor in the Walk-in cooler -the "walk-in" area Corrective Action(s): -Replace standard cover or use plastic tubing -Do not use any cardboard/newspaper/packaging for floor/shelf liners -use plastic washable mats instead like you have in front of your dishwasher -Store your foods on your available shelving in the Walk-in cooler -any other foods may be stored on moveable carts Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser broken/missing next to microwave. Corrective Action(s): Bare paper towel rolls must be dispensed to prevent ends from being contaminated. You may use spindle-type dispensers if the hanging ones continually break Violation Score: 3

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

Comments

Temperature Controls: -2-door undercounter 3 deg C (egg) -rightside preparation cooler 2 deg C (meat) -leftside preparation cooler 3 deg C (meat) -Walk-in cooler 2 deg C (meat) -1-door display 1 deg C (alcohol) -steamed rice 71 deg C -Observed good cooling methods for pork bone soup with the ice wands -NOTE: do not use a plastic bag over wand -place directly into the food and dishwash after use Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm as per test strips -Sanitizer bleach buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer NOTE: do not use the built-in thermometer for preparation cooler -use the bar thermometers at food level for better accuracy of food temperatures General Sanitation In-Use Utensils: in ice water -ensure to dishwash every 4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath NOTE: the goods stored in the washrooms must not be food related (or garbage only) -recommend using lockable cabinets -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access NOTE: place Fetal Alcohol signs in both public washrooms as per City of Burnaby Bylaw

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-ASVVKH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment