INSPECTION REPORT Health Protection JCRH-B4K22Q

PREMISES NAME Han Kook Meat		Tel: (604) 294-2113 Fax: (604) 436-2117
PREMISES ADDRESS 2201-2211 Rosser Ave Burnaby, BC V5C 5E3		INSPECTION DATE September 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kang Yu Su		NEXT INSPECTION DATE September 19, 2018
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 = 13

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Hot water at handsink at entrance to processing room was turned off at the time of the inspection. Corrective Action(s): - Do not turn off hot water. Hot water must be available for proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: - Compressed air unit installed in washroom and used to clean food equipment. Corrective Action(s): - Submit documentation/specifications for compressed air unit which shows it is suitable for use on food equipment and where this type of unit should be installed within food premises. This information will require review as a washroom is not a clean location and therefore may not be suitable. Discontinue use until review is complete and it is determined whether the equipment and location are acceptable. [1 week] Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on floor to the right of the back bay door and chewing debris. Corrective Action(s): - Clean up mouse droppings and disinfect area. Continue to monitor for further activity. Violation Score: 3

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

Comments

- General sanitation of premises and equipment satisfactory. - Liquid soap and paper towel supplied to handsinks in processing room and in staff washroom - Hot and cold running water available. - Processing complete and equipment cleaning and sanitizing occurring at the time of the inspection. - Processing room refrigeration not turned on at time of the inspection as processing was complete for the day. Ensure temperature is maintained at 10C or colder in processing room during processing. - Observed proper manual warewashing and clean in place. Quats sanitizer solution present in 3 compartment sink. Concentration was 200ppm. - Compressed air (was being) used on food equipment in processing room to remove food debris and then clean in place procedures are followed. Quats sanitizer 200ppm used. - Walk-in cooler (across from office) 0C - Walk-in cooler (by front bay door) -3C - Walk-in freezer -18C - Back walk-in cooler -3 ; back walk-in freezer -20C - Pest Control contract in place with weekly visits. Previous reports shown at time of the inspection.