INSPECTION REPORT Health Protection RWOG-BAARTS

PREMISES NAME Hanok Food Group		Tel: (604) 438-1896 Fax:
PREMISES ADDRESS 7406 Conway Ave Burnaby, BC V5E 2P8		INSPECTION DATE March 15, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jimmy Hwang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat stored in container directly on top of kimchi bucket 2) Scoops stored directly in dried goods containers Corrective Action(s): 1) Raw meats must be stored below and away from ready-to-eat foods. Foods moved at the time of inspection. 2) Scoops must be stored up and out of dry goods to prevent cross-contamination. Scoops moved at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Droppings noted in the storage room (no foods) and rooms directly adjacent to truck bay doors. Professional pest control is in every two weeks. Pest report available for review; pests are mainly kept to the exterior of the facility (outside and in rooms where doors open directly to the outside). No droppings noted in electrical room; pest situation seems to have improved from previous inspection. No droppings noted within the kitchen/main food prep areas. Corrective Action(s): 1) Clean and sanitize areas where droppings are found with a 1:10 bleach solution (1 cup bleach, 10 cups water) 2) Continue to follow with pest control program. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towel and hot and cold running water - dishwasher reached 71C at the final rinse cycle; temperature log maintained - meat slicer in use at the time of inspection - sanitizer measured >200ppm chlorine - use only 1tsp of bleach for every 1L of water Temperatures: - walk-in cooler: 3C - walk-in freezer 1: -18C - walk-in freezer 2: -20C - chest freezer near shipping doors: -22C - chest freezer in kitchen area: -19C - chest freezer nearer to staff area: -20C - temperature logs maintained