INSPECTION REPORT Health Protection AKWN-AZQTQE

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE June 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE June 15, 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 = 34

Critical Hazards: Total Number: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat left out at room tempeature. Corrective Action(s): Cooked chicken was left out a room temperature. Operator indicated the cooked chicken was prepared for the lunch rush. Discussed with operator that cooked foods shall not be stored at room temperature for more than 2 hours. When the lunch rush is over, any foods that were left out at room temperature for less than 2 hours shall be placed in a cooler. If foods have been left out for more than 2 hours, they shall be discarded. Operator corrected at time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Shelves were lined with tin foil and grease and filth had accumulated on the tin foil. Corrective Action(s): Remove all tin foil and do not use this material to line the shelves. Thoroughly clean and sanitize all areas that were covered by tin foil. Date to be corrected: June 15, 2018 Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Wiping rags not stored in bleach and water solution. Corrective Action(s): Wiping rags shall be stored in a bucket of bleach and water (1 oz bleach per 4 litres of water). Place at least one bucket of bleach and water at each work station. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks in the kitchen and sushi bar used for washing utensils and garbage. Hand sinks are for hand washing only and shall not have anything placed within it as this could prevent proper hand washing. Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed employees not chanigng single-use gloves reguarly, and washing their hands while wearing used gloves. After each task, gloves must be discarded, hands properly washed and a pair of new gloves obtained. Remove the detergent and paper towels from the kichcen sink. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Newspaper found lining bottom of small chest freezer and stop top shelf. Corrective Action(s): Remove and discard all newspaper as it is not a suitable material for use on food storage and preparation surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rubber door seals on coolers are broken due to wear and tear. Corrective Action(s): Replace damaged door seals on the main preparation cooler and the stand up Coca-Cola cooler. Date to be corrected: July 14, 2018 Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Observed employee tasting the food they were mixing (i.e. no-cook vegetable dish) using gloved hands, and proceeded to continue mixing the food with their hands afterwards. Always use a utensil to taste test food instead of hands. Corrective Action(s): 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 below -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Hand sinks are stocked with liquid soap and peapper towels. Sinks equipped with hot and cold running water. High temperature dishwasher: 162 degrees Celsisu as per thermal thermometer). No signs of pests.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-AZQTQE
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 wheat cakes with shrimp. 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