INSPECTION REPORT Health Protection JMAA-AWKTJ9

PREMISES NAME Rokku Asian Cuisine		Tel: (604) 560-9893 Fax:
PREMISES ADDRESS 2 - 1990 152nd St Surrey, BC V4A 4N6		INSPECTION DATE March 5, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Zhou Miao Yi		NEXT INSPECTION DATE March 12, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Ice machine contains mould and mildew buildup in back plastic cover near water outflow. 2. Ventilation canopy contains a buildup of grease. Corrective Action(s): 1. Turn off and empty the ice machine. Clean and sanitize machine according to manufacturer's directions and ensure that the ice machine remains in sanitary condition. 2. Clean and run the ventilation slats through the dishwasher. Ensure that it is routinely cleaned and maintained. Date to be corrected by: March 7, 2018 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer bottle contained approximately 10 ppm chlorine residual. 2. No sanitizer observed in front sushi prep area. Corrective Action(s): 1. Sanitizer bottle was prepared with a chlorine residual of 200 ppm. Ensure that bleach solution is routinely monitored. 2. Sanitizing pail was prepared with 100 ppm bleach. Cloth was suspended in the solution. This is necessary to actively kill bacteria. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: : 1. Items uncovered outside: Flour and batter 2. Handle of flour scoops were inside the flour 3. Raw meat stored next to produce Corrective Action(s): 1. Flour and batter were covered with food-grade material at time of inspection. Ensure that all food items are covered when not in use to protect against contamination. 2. Place the scoops outside the container or ensure that the handles do not contact the flour. Handles get soiled over time and may contaminate the flour. 3. Raw meat was placed underneath the produce. Ensure that raw meat is kept below ready-to-eat foods and produce. Date to be corrected by: March 12, 2018 Violation Score: 3

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

Comments

Routine inspection conducted: General sanitation: - Facility is generally in good sanitary condition - Customer and staff washrooms are well maintained and adequately stocked with hot/cold running water, liquid soap, and paper towels - Handsinks in kitchen and sushi area adequately stocked (see above). If kitchen sink is to be used as a handsink, ensure that there is nothing in the sink (e.g. vegetables, produce) - Note regarding sanitizing: Operator has agreed to use sanitizing pails at the front, and bleach spray bottles at the back. Ensure that the cloths are replaced every 4 hours or when soiled. Warewashing: - Dishwasher has a final rinse temperature of 73.6C at the plate (minimum: 71C) Temperatures: - Stand-up cooler, prep-coolers at 4C - Front display sushi cooler at 2.4C - Chest freezer and stand-up domestic freezer at -18C - Hot-holding units at approximately 65C (minimum: 60C) - Rice hot-held above 60C - Sushi rice has a pH of approximately 4.0 (max: 4.2 - BCCDC Sushi Retail Guidelines) *Note: Prep-coolers on right side are not in operation and are intended for storage of only non-potentially hazardous foods Storage: - Food items are kept off the floor - Chemicals are stored in janitorial area Pests: - No visible signs of pest activity at time of inspection Administrative: - Owner/operator has FoodSafe Training (Expires Apr 2022) - Permit clearly posted