INSPECTION REPORT Health Protection ANAN-ATTUC5

PREMISES NAME Hanok Korean Restaurant		Tel: (604) 420-8884 Fax:
PREMISES ADDRESS 9928 Lougheed Hwy Burnaby, BC V3J 1N3		INSPECTION DATE December 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Young Sik Oh		NEXT INSPECTION DATE December 14, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 33

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler temperature was 8-10 degC. The thermostat was adjusted during the inspection and the temperature dropped down. Corrective Action(s): Always check cooler temperatures and record it on the logsheet. Make sure that inserts are placed on the top slot so the cold air doesn't escape. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer available for use at the time of the inspection. Staff made up the sanitizer solution during the inspection. Corrective Action(s): You must always have a sanitizer solution available for use as discussed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen didn't have soap or paper towels. Corrective Action(s): Always make sure that the sink assigned for handwashing is stocked with soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw chicken boxes are being stored above pails of pickled vegetables and sauces. The raw meat juices are dripping onto the lids of the pails! This is unacceptable and can lead to food poisoning. 2) Cooked egg soup in a container was being cooled in a water bath that had raw frozen chicken thawing in it. 3) Rice spoon is being stored in water. Corrective Action(s): 1) Remove all the pails and clean them using bleach. Separate the pails of food from the raw meats. Store raw meats at the bottom and not above the pails of food. 2) Cool cooked foods separately and not in a water bath with raw meats. Transfer the soup into a different container as discussed. 3) Store rice spoons in ice water. Once the ice melts, add more ice. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Two of the ceiling lights in the kitchen are missing covers/sleeves. Corrective Action(s): Provide light covers/sleeves as discussed. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: There's no probe thermometer on-site. Corrective Action(s): Buy a probe thermometer to monitor temperature of foods. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the 3 staff on duty had FoodSafe Level 1 certification. At least 1 staff member on every shift MUST have FS level 1 certification. This was mentioned on the last inspection report. Corrective Action(s): You have until Jan. 31, 2018 to meet this requirement. IF this requirement is not met, then you will be issued a VIOLATION TICKET in the amount of $230. Provide proof of FS certification by Jan. 31, 2018. Violation Score: 1

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

Comments

-Coolers in use are below 4 degC -Hand sinks are fully equipped -Freezer's at -18 degC -Rice temperature was 66 degC -Dishwasher rinse temperature is 75 degC -Menu is limited to pressure cooked duck/chicken, noodles with vegetables, seafood pancake, ckn soup and dumplings (dumplings are received frozen from the commissary). -START LOGGING YOUR COOLER AND HOTHOLDING TEMPERATURES. FOLLOW-UP TO BE CONDUCTED NEXT WEEK THURSDAY.