INSPECTION REPORT Health Protection SDHI-C8ZTTT

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 22, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 4 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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich cooler measured at 8'C (top) and 9'C (bottom) during time of inspection. Sandwich cooler observed without the top cover. Operator mentioned that during rush hour, the cover is removed and that the temperature increases. A probe thermometer was placed inside the sandwich cooler (bottom) and the temperature dropped to 4'C (top and bottom) by the end of the inspection. Corrective Action(s): Ensure all potentially hazardous foods are stored at 4'C or lower to prevent bacteria growth and/or toxin production. Place the sandwich cooler top lid back onto the cooler and ensure it remains on the cooler to prevent temperature increase and time-temperature abuse of foods. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meats observed in covered in two containers next to sandwich cooler stored at room temperature. The meats were cooked at approximately 11:30am for lunch time rush (until 1:30pm). Operator mentioned that the meats are reheated to 74'C before they are served to the customers and the remainder is discarded after lunch time. Corrective Action(s): Place all cooked foods in a hot-holding unit (able to maintain 60'C or higher) or cool cooked foods quickly in ice baths (from 60'C-20'C within 2 hours and from 20'C-4'C within 4 hours) to prevent time-temperature abuse and to prevent foodborne illness. Cooked potentially hazardous foods should not be left out at room temperature for longer than 2 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located upon entry into right side of kitchen (next to sandwich cooler) observed obstructed with packaged fish and equipment placed inside the basin. Staff moved the items from the basin to the designated areas. Corrective Action(s): Keep all hand washing stations unobstructed to ensure staff are washing their hands at an adequate frequency and to prevent food borne illness. Use the designated prep sinks to prepare foods and ensure hand washing stations are only used for their intended purpose (hand washing). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Box of potatoes and bag of onions observed stored directly on the floor. Staff moved the onions and potatoes at least 6 inches off the floor during time of inspection. 2. Tea towels observed placed directly on top of fresh produce (sliced green onions and lettuce) in the walk-in cooler. Staff replaced the tea towels with plastic wrap during time of inspection. Corrective Action(s): Covering foods with reusable towels is not best practice as the towels can harbor bacteria which can be transmissted to ready-to-eat foods. Protect all food from potential contamination by storing foods at least 6 inches off the floor and covering all foods with food grade materials. Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - Walk-in freezer at -18'C - Sandwich cooler next to prep sink at 4'C (top and bottom) - Sandwich cooler at service area at 3'C (top and bottom) - Beverage cooler at service area at 4'C - Hot-holding unit used to store pre-portioned rice measured at >60'C - Thermometers available in cold-holding units Reminder: temperature logs were observed not maintained (since after Nov 13, 2021). Ensure temperature logs are maintained as per approved food safety plan to monitor cooler temperatures and to prevent time-temperature abuse. 2. Sanitation: - General sanitation of premises satisfactory during inspection - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - Bleach sanitizer (pails with wiping cloths and spray bottles) measured at 100-200 ppm chlorine concentration with test strip - High temperature dishwasher reached 73'C at plate surface (above minimum required final rinse sanitizing temperature of 71'C) - Ice machine observed in sanitary manner - Around and behind cooking units observed in sanitary manner - No signs of pests during inspection Note: in-use utensils observed stored in still water. Staff mentioned that the utensils are cleaned and sanitized every hour or more frequently as needed. Suggestion was made to staff to keep the utensils submerged in ice as an alternative to not have to clean and sanitize the utensils as frequently. If this method is implemented, ensure the water and ice is replaced once the ice melts. 3. Storage: - Dry storage area well-kept - Chemicals stored away from food 4. Administration: - Foodsafe Level 1 trained staff available on premises - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.