INSPECTION REPORT Health Protection AKWN-B77ULD

PREMISES NAME Kojima Sushi		Tel: (604) 522-3816 Fax:
PREMISES ADDRESS 410 6th St New Westminster, BC V3L 3B2		INSPECTION DATE December 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dengfeng Lin		NEXT INSPECTION DATE December 10, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Teriyaki meats not cooled properly. Corrective Action(s): Staff placed cooked teriyaki meats, which had been cooling on the kitchen counter into the walk in cooler upon commencement of the inspection. The internal temperatures of the cooked foods (two pans of chicken teriyaki and one pan of beef teriyaki) were 40.3 to 51.1 degrees Celsius. The volume of cooked beef in the pan was too much to allow for efficient cooling. Cooked foods shall be cooled as quickly as possible by cooling in small portions, in metal pans and on ice. Foods shall be transferred to the cooler after they have reached an internal temperature of around 22 degrees Celsius (room temperature). Instructed staff to take the foods out of the cooler and cool them on ice. Also instructed staff to use a clean and sanitized probe thermometer to monitor food temperatures regularly. Operator shall review cooling procedures with food handlers to ensure cooked foods are cooled properly. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The large wooden bowl and paddle for mixing sushi rice with vinegar were found to have mildew on them. Mildew was found on both sides of the smaller white cutting board in the sushi bar. Corrective Action(s): Food utensils must be thoroughly cleaned and sanitized after each use to remove filth and mildew. If mildew cannot be removed, the affected utensils shall be replaced. Until the mildew on th large wooden bowl and rice paddle, and the cutting board are removed, these utensils shall not be used for food preparation. Date to be corrected: December 7, 2018 Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In use wiping cloths are not stored in bleach sanitizer or bleach sanitizer for the towels are not available at all work stations. Corrective Action(s): In use wiping cloths must be stored in bleach sanitizer to prevent bacteria from growing on the towels. Each bucket of blech sanitizer shall be placed in an area that is easily accessble to all staff. Storing the buckets of bleach sanitizer in undercounter shelves and cabinets does not make them accessible to staff. Instructed staff to provide a bucket of bleach sanitizer at every work station and to keep them on the counters for easy access. Also informed staff that the volume of bleach sanitizer must be enough to completely submerge the towels. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in the bubble tea area is missing a paper towel holder. Corrective Action(s): Provide a holder for the hand sink at the bubble tea area. Date to be corrected: December 7, 2018 Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. A paper/foam liner used to cover the work counter of the bubble tea making area. 2. Knife handle wrapped with a paper towel while in use. Corrective Action(s): 1. Do not cover the counter with anything that is not smooth, imperivous to moisture and easy to clean. Remove the cover from the counter. Date to be correcdted: December 7, 2018 2. Do not use paper towel or anything else to wrap the handles of knives. If the knives are uncomfortable to hold then they need to be repaired or replaced. Operator corrected during inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet for the back utlity sink does not shuf off properly and constantly drips water. Corrective Action(s): Fix the fauct to prevent dripping. Date to be corrected: December 13, 2018 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were 60 degrees Celsius or more. Organization of storage areas was satisfactory. Food handler hygiene was satisfactory. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. General sanitation of the premise was satisfactory. Bleach sanitizer was 200ppm Low temperature dishwasher had a chlorine sanitizer concentration of at least 50ppm. Chemicals are stored in a safe manner. No signs of pests.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B77ULD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil and sesame seed dressing.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment