INSPECTION REPORT Health Protection MBEK-AZXUZB

PREMISES NAME Woo Korean BBQ		Tel: (778) 537-0707 Fax:
PREMISES ADDRESS 110 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE June 21, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jinsuk Kim		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A 4 litre plastic container filled with shell eggs was observed on counter at ambient temperature. The surface of the eggs measured 21 degrees C and the internal temperature was measured at 16 degrees C. Eggs had been left out for an undetermined amount of time. Corrective Action(s): Eggs were discarded by staff during the inspection. Ensure that all cold potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. A time tracking system may be used if the proposal is submitted in writing and approved by the Environmental Health Officer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl was observed immersed in food product stored in the walk in cooler. Corrective Action(s): Bowl was removed. Ensure that scoops are stored in a manner that protects food from potential contamination. If scoops are stored within the food product they should have handles that are located outside of the food product. Violation Score: 3

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

Comments

Follow up to Rpt # MBEK-AZPR6J Cooled items stored in the walk in cooler were probed at an internal temperature of 4 degrees C or less. Hot holding internal temperatures were measured at 60 degrees C or more. A thermometer is now available inside of the hot holding unit. Hand washing sinks are unobstructed and properly supplied. Cook line area, including ventilation canopy, flooring, and stainless steel panels, was observed to be in sanitary condition. Carpet rug was removed from kitchen area.