INSPECTION REPORT Health Protection ECAO-B8HR8U

PREMISES NAME Hanwoori Korean Restaurant		Tel: (604) 439-0815 Fax:
PREMISES ADDRESS 5740 Imperial St Burnaby, BC V5A 1G2		INSPECTION DATE January 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 24, 2019
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pork Bone Broth at 20.1 deg C in the Walk-in cooler -operator indicates it was cooked last night NOTE: ice wand not being used. This is a repeat infraction from the June 19, 2017 routine inspection -further infractions here will require ticketing Corrective Action(s): Discard broth. You must cool foods fast: 60 deg C to 20 deg C within 2 hours using the ice wand for soups then 20 deg C to 4 deg C within 4 hours -store in the fridge Post Cooling signs at Walk-in cooler door Operator to rewrite the Food Safety Plan for the Pork Bone Broth + translate to Korean Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Operator is putting back perishables back in the fridge that were brought out for the rush hours: mushrooms, cut peppers Corrective Action(s): Once perishables are out at room temperature in excess of >2 hours they MUST be discarded. Only take out small portions that will be used up within 2 hours. Operator to rewrite Food Safety Plan for perishables at room temperature and translate to Korean Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping towels for food contact surfaces left on counters Corrective Action(s): Store the towels in the bleach sanitizer buckets after rinsing to better prevent microbial growth Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowls in use for bulk foods Corrective Action(s): Remove the bowls -only use scoopers stored in the food handle-up to better prevent contamination of the food Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door has about a 2 to 3 inch gap on the bottom. NOTE: This was cited in the last routine inspection Corrective Action(s): Must be tight fitting -door must fully shut -place a door sweep as well there Violation Score: 3

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

Comments

NOTE: maximum hot water temperature at sinks is reaching over >80 deg C. You are well over scalding temperature of 49 deg C. Temperature on your boiler thermostat should be reduced to below 49 deg C Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C -High temperature washer 80.1 deg C at plate level Chemical Controls: -Bleach sanitizer spray bottle >100ppm as per test strips Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control -operator to email me the last work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access