INSPECTION REPORT Health Protection MBEK-B78RGE

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE December 7, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer measured well over 200 ppm chlorine in all three sanitizer spray bottles. Corrective Action(s): Contents of spray bottles discarded by staff. Bleach water sanitizer solution was re-made for all three spray bottles at time of inspection and measured at 200 ppm chlorine. At levels in excess of 200 ppm, chlorine may remain on surfaces and potentially contaminate food. Reminder: For a 100 to 200 ppm chlorine solution, mix 1/2 teaspoon bleach for every litre of water. Apply solution to food contact surfaces that have already been washed and rinsed, if food debris is present. Allow to air dry. Manual ware washing signs (Korean and English) provided at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand washing station located to left side of cook line lacked paper towels and had a bowl located within the hand sink. Corrective Action(s): Bowl removed and roll of single use paper towels supplied by staff. Ensure that at all times, ALL hand washing stations are supplied with (1) hot and cold running water, (2) liquid hand soap, and (3) single use paper towels. DO NOT place any items within hand washing stations as they must be available for HAND WASHING ONLY at ALL TIMES. This is a repeat violation. Future violation(s) may result in further enforcement action. Korean and English language hand washing signage provided at time of inspection. Violation Score: 5

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

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

Comments

Follow up to Rpt # MBEK-B6PSA9. - Hot holding internal food temperature of rice cups at greater than 60 degrees C - Chemical spray bottles are labeled to identify contents - Deli slicer in use at time of inspection. Reminder to ensure deli slicer is properly disassembled, washed, rinsed, and sanitized at least every four hours (or sooner if needed) if it is used throughout the day. - FOODSAFE documentation produced by staff on site is valid until 2023. Reminder to ensure copies of FOODSAFE certificates for all certified staff are kept on site. Both Korean and English language signage for hand washing and manual ware washing (including preparation of bleach water sanitizer) were provided at the time of inspection. If you have any questions, contact

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B78RGE
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: 0.25 hour Specific comments: Audited items: Capri Canola Oil - 0% TF Poong Frozen Udon - 0% TF Yissine Rice Cake - 0% TF Duru Duru Fully Cooked Vegetable & Pork Dumplings - 0% TF
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