INSPECTION REPORT Health Protection RWOG-D45TMF

PREMISES NAME Hansang Korean Restaurant		Tel: (604) 521-1417 Fax:
PREMISES ADDRESS 7625 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE April 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jinkyung Lee (Sara)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer did not have detectable sanitzer levels 2) Wiping cloths not stored in sanitizer 3) Rice scoop stored in room temperature water Corrective Action(s): 1) Ensure sanitizer has concentration of at least 100ppm chlorine 2) Wiping cloths must be stored in sanitizer when not in use 3) Rice scoop must be stored in ice water at 4C or below. Scoop and container must be washed, rinsed and sanitized every four hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: WIde open sack of sugar noted on shelf Corrective Action(s): Put sugar in pest proof container Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site had FOODSAFE Level 1 or equivalent Corrective Action(s): CORRECTION ORDER ISSUED - This is a recurring violation. FInal warning before a Violation Ticket will be issued. At least one staff member on-site must have FOODSAFE Level 1 or equivalent when food is being prepared. Proof must be provided at next routine inspection. Violation Score: 1

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

Comments

General - handwashing station stocked with soap, paper towels and hot and cold running water - dishwasher dispensed 50ppm chlorine at final rinse cycle - ensure that all products are used within best before/expiry guidelines - Japanese Apricot syrup expiry was labelled for 2023 - odd smell noted by cookline near drain - ensure there is no gas leak from cooking equipment nor sewage backup from floor drain Note: discussed yukhoe preparation method with chef - slab of meat should be seared on all sides, cooked portions cut off prior to chopping up raw portion with sanitized knives Temperatures - pop cooler 4C - display cooler is not on; will only have alcohol - under-counter cooler (coffee area) 3C - cooler drawers: 4C - work top freezer: -15C - prep cooler small: 2C - prep cooler: 4C - work top cooler (chicken) 3C - worktop cooler 3C - walk-in cooler 4C - walk-in freezer -18C