INSPECTION REPORT Health Protection MKIM-CZJV3K

PREMISES NAME Assi Supermarket Take-Out		Tel: (604) 437-8949 Fax:
PREMISES ADDRESS 5593 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE January 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manho Park		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 39

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kimbab timer not being used. Kimbab was being stored in cooler after 2 hour mark. Corrective Action(s): 18 kimbab made approximately 45 min prior to inspection. No food was discarded, kimbab transferred to cooler was discarded. Operator not following updated Food Safety Plan which states Kimbab is to be room temp held for 2 hours and discarded afterwards. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese ttobokki and ttobokki measured to be at 24C and 32C. Corrective Action(s): All food items were discarded. Ensure above food items are held at 60C or higher at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Knives in the butcher section kept between boxes and shelves (wedged between box and shelf) Corrective Action(s): Do not keep knives or kitchen utensils on unsanitized surfaces. Violation Score: 9

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - All coolers 4C or lower - All freezers -18C or lower - No temperature logs maintained. Ensure to maintain a temperature log for hot holding units - 3 compartment sink on site with sink plugs - Staff able to communicate proper manual dishware washing steps - Sanitization cloth in solution measuring at 200 ppm chlorine - Food kept off floor level