INSPECTION REPORT Health Protection AKAO-AAWTP8

PREMISES NAME Damiko Sushi		Tel: (778) 908-1117 Fax: (604) 590-1252
PREMISES ADDRESS 2 - 7280 200th St Langley, BC V2Y 1S7		INSPECTION DATE June 14, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chung Soo You		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl of raw meat saturated with meat juices are observed stored on top of avocados. Several other containers of raw chicken and meats found stored above buckets of ready to eat foods (ginger ). Corrective Action(s): All raw meats and poultry must be stored on the bottom shelves ONLY. Before storing items in the cooler, empty the bottom shelves to keep all the raw meats and poultry products. THIS IS THE FINAL WARNING. Violation tickets may be issued for any such future violation. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Black storage shelf near the food preparation sink found to be deteriorated. Corrective Action(s): Replace the shelf so that it is durable, non-absorbent and easy to clean. (June 24, 2016) Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Cook and sushi chel did not have FOODSAFE training. Corrective Action(s): Sushi chef and the gril cook must complete FOODSAFE level 1 certification within 10 days. (By June 24, 2016) Violation Score: 1

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

Comments

* Ensure dishwasher is not overloaded with dishes to allow for proper cleaning and sanitizing of dishes. * You must submit written procedures for safe receiving and storage of raw meats, chicken and seafood items (By June 20, 2016) * All tables and counter top surfaces must be cleaned and sanitized after any contact with raw meats, fish or poultry. * Replace the deteriorating black wooden storage shelf with a washable and non-absorbent shelving material. (By June 24, 2016). * Single compartment food preparation sink must be kept clean at all times. Walk-in cooler: 4 degrees C. Preparation cooler across from the grill: 2.5 degrees C. Sushi Bar below 4 C. Under counter refrigerator registered 2 degrees C. Deep freezers below -18 degrees C. Hot holding of miso soup > 60 degrees C. Liquid soap and paper towels available at the hand washing stations.