INSPECTION REPORT Health Protection CQUY-B4JQ7Y

PREMISES NAME Hwaro Korean Steakhouse & Raw Bar		Tel: Fax:
PREMISES ADDRESS 2048 - 1163 Pinetree Way Coquitlam, BC V3B 7K5		INSPECTION DATE September 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ji Young Yoon		NEXT INSPECTION DATE 8 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No detectable sanitizer residual in the dishwashing machine. Sanitizer chemical supply was 1/2 full at time of inspection. Sanitizer supply was replaced with a new bucket which corrected the infraction (Chlorine sanitizer residual is now at 50+ppm). 2) Sanitizer chemical in sanitizer spray bottles is being used at too high of a concentration for usage as a no-rinse sanitizer on food contact surfaces. Demonstrated to operator that the correct amount of sanitizer concentrate to mix with water is ~26mL of chemical per 10Litres of water. Please ensure to train staff on the correct mixing ratio. Corrective Action(s): 1) Ensure to use the sealing cap with the chlorine sanitizer supply bucket to extend the usage life of the chemical. In addition, ensure to acquire test strips from the dishwashing maintenance company to allow staff to confirm that a sufficient amount of sanitizer reaches the machine (test strip must indicate a concentration of 50ppm or higher chlorine residual). 2) Ensure to train all staff on the correct method for mixing the pink sanitizer solution (ie. mix in a large bucket at a ratio of ~26mL per 10 Litres of water, then dispense the solution into the various spray bottles). Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration and freezer temps satisfactory *Ensure to monitor the temperatures on a daily basis to ensure all units are operating at safe temperatures. - Quaternary-ammonium food-contact surface sanitizer solution available - General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CQUY-B4JQ7Y
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: 0.1 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