INSPECTION REPORT Health Protection AKWN-B5WTCL

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE October 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE October 29, 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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bucket of sanitizer for in-use wiping cloths was absent in the kitchen and the bucket for the sushi bar did not have an adequate sanitizer concentration and was not used to store in-use wiping cloths. Corrective Action(s): In-use wiping clothsmust be stored in a bucket of sanitizer when not being used. Storing the wiping cloths in the sanitizer will prevent bacteria from growing on the cloths. When using bleach as the sanitizer, make sure to mix 1 teaspoon of bleach for every 4 litres of water. The bucket of bleach sanitizer must be changed after the lunch rush and dinner rush. Instructed staff to correct these deficiencies at time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Faucet handle in men's washroom is damaged. 2. Wall-mounted soap dispenser for kitchen hand sink is damaged. 3. Kitchen hand sink was found to be obstructed. Corrective Action(s): 1. The faucet handle in the men's washroom must be repaired to assist in proper hand washing. Placiing a sign above the sink warning people to use the faucet gently is not acceptable nor is it an alternative to a proper repair. Date of correction: October 29, 2018 2. Wall-mounted soap dispenser for the kitchen hand sink does not dispense soap properly. Dispensing button must be pushed hard and at an awkward angle in order for soap to be dispensed. Repair the dispenser or repace it with one that works properly, to allow for proper hand washing. Date of correction: October 26, 2018 3. A used fry-pan and pot scrubber were found in the kitchen hand sink at time of inspection. A pair of green dishwashing gloves were also draped over the rim of the sink. Hand sinks are for hand washing only and shall not be used for any other purpose. Using the hand sink for other purposes prevents hand washing. Remove all items from the hand sink immediately. Date of correction: October 26, 2018 Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Food handlers not washing hands with liquid soap. Corrective Action(s): Food handlers must wash hands with liquid soap and water to ensure hands are washed properly. Kitchen food handlers were washing hands without soap because the soap dispenser was not working. Date to be corrected: October 26, 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: Found newspaper lining the work surface of the table beside the deep fryer. Corrective Action(s): Newspaper is not an acceptable material to use on food contact surfaces as it can contaminate work surfaces and food. Remove all newspaper from the kitchen. Date to be corrected: October 26, 2018 Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Kitchen light fixture missing light cover. 2. One of the sushi bar light fixtures is not working. Corrective Action(s): 1. Provide a light cover for the kitchen light fixture. Date to be corrected: October 29, 2018 2. Repair or replace the light fixture in the sushi bar to ensure adequate light is provided for this food preparation area. Date to be corrected: October 29, 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 -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage practices are satisfactory. General sanitation was satisfactory. Bleach sanitizer in spray bottles were 200ppm. High temperature dishwasher had a final rinse temperature of at least 72.5 degrees Celsius (as per min/max thermometer). Chemicals are stored in a safe manner. No signs of pests. Many of the violations noted in this report (especially those regarding hand hygiene and wiping cloths) are not new violations. Similar or the same violations have been noted in past inspections. Please ensure these violations are addressed and steps are taken to prevent these violations from occurring again. Repeated violations will be addressed through progressive enforcement.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B5WTCL
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 oils, noodles and vegetable gyozas. No compliance issues noted.
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