INSPECTION REPORT Health Protection KLAI-CNGQNM

PREMISES NAME Woorinara Korean Restaurant		Tel: (604) 427-2277 Fax:
PREMISES ADDRESS 102 - 5499 203rd St Langley, BC V3A 1W1		INSPECTION DATE January 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ayungsoo Kim		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 knives noted with dried on food debris on the magnetic knife holder. Corrective Action(s): **Issue corrected at the time of inspection** Staff rewash the knives during the inspection. Please do a visual check on all washed utensils and equipment after washing to ensure there are no more debris or dried on food materials on the cleaned items to ensure they are truly cleaned and sanitized before storing away. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Noted cartons of raw eggs stored on top of produce and ready-to-eat food in 2 separate cooler units. 2. Some food noted in the refrigeration and freezer units were stored unprotected with no lid or cover. 3. Over 200 PPM noted on a chlorine sanitizer spray bottle. Corrective Action(s): 1. **Issue corrected at the time of inspection** Operator moved the eggs to the bottom shelf in the refrigeration units. Please remember to follow proper storage hierarchy and store raw meats and raw eggs on the lowest shelf or away from produce/ cooked and ready-to-eat food to avoid potential cross contamination. 2. All food in storage in a cooler unit must be protected with a lid/ plastic wrap to avoid potential contamination. Date to be corrected by: Today 3. **Issue corrected at the time of inspection** Chlorine spray bottle was diluted. 200 PPM chlorine residual was detected after the dilution. Remeber to only use 2 mL of bleach per 1 L water to make 100 - 200 PPM chlorine residual in order for it to be effective as a food contact surface sanitizer. Violation Score: 3

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

Comments

Routine inspection conducted today: All handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. Hot hold units were all holding food over 60C. High temperature dish machine was able to reach 74.9C at the plate level during the rinse cycle. Overall cleanliness acceptable - excellent cleanliness noted along the cook-line. As per operator, in-use utensils are stored in water and are changed out after lunch rush (within 4 hours). Please ensure all in-use utensils are changed out at least every 4 hours or whenever they become visibly soiled and at the end of day. No signs of pest activities noted during the inspection. Note: Observed a large stock pot filled with soup in the freezer at the time of inspection. Soup is well below 4C at this point. As per operator, after cooking, the large pot is placed inside a large prep sink and cold running water is turned on and submerges the pot to decrease cooling time. After 2 hours, it will be placed directly into the upright freezer. Please ensure that food is properly cooled from from 60C to 20C within 2 hours then 20C to 4C within 4 hours. Do not store the pot directly into the freezer after cooking.