INSPECTION REPORT Health Protection LQUN-AF4V2H

PREMISES NAME Kabuki Sushi Japanese Restaurant		Tel: (604) 465-6663 Fax:
PREMISES ADDRESS 12522 Harris Rd Pitt Meadows, BC V3Y 2J4		INSPECTION DATE October 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Il Whan Cho		NEXT INSPECTION DATE October 31, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A large build up of grease observed on the outer surfaces of cooking equipment, especially in-between the equipment and on the wall behind the cook station. The accumulation of grease is a fire hazard and it will also attract and harbor pests. Corrective Action(s): A deep cleaning of the cooking equipment is needed to remove the grease. Clean in-between and behind the equipment. **Correction date: Oct. 28/16** 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: There are shelves, walls, and counter tops that are covered in non-food grade materials or single-use materials (newspapers, cardboard, plastic, duct tape, etc.), and/or are damaged with peeling paint and dents in walls. These materials are not acceptable, cleanable, nor food grade, and all surfaces shall be smooth, durable, cleanable and sealed. Corrective Action(s): Remove and unacceptable materials and refinish all damaged areas so they meet health standards. All surfaces shall be made of a material that is food grade, durable, smooth, sealed, cleanable, impervious to water, and light colored. **Correction date: Jan. 1/17** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The front sushi sink has a leaking waste pipe. Dirty water will contaminate the take-out containers below and the pooling water will attract pests. 2) The freezer in the dry storage room had a build up of ice and the lid wasn't able to close. Cold air was escaping causing the cooling fan to constantly run and using more power. Corrective Action(s): 1) Relocate the take-out containers to another area until the waste pipe is repaired. Repair the waste pipe so it no longer leaks. 2) Remove the ice or defrost the freezer to rid of the ice so the freezer lid can close tightly keeping the cold air in. **Correction date: Oct. 28/16** Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The light level in the kitchen is below the acceptable level. It is difficult to see how dirty surfaces are and if adequate cleaning has been done. Corrective Action(s): Install more light bulbs and/or replace all broken light bulbs so it is brighter in the kitchen area. **Correction date: Nov. 28/16** Violation Score: 1

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C or colder; freezers were -17C or colder; hot holding units were above 60C; thermometers present; and no temp. recorded - Low temperature dishwasher had [Cl2] of 50ppm during the rinse cycle. Chlorine test strips available. - Spray sanitizer bottles had [Cl2] above 200ppm. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Food storage practices done correctly. Foods stored in food grade containers; covered; 6" off the floor on shelves or platforms; and in groups with raw proteins separate or below RTE foods. - FoodSafe certified staff present. - General sanitation is satisfactory. Improvement needed in mentioned areas. - No signs of pests. - No expired foods in use. FIFO rules being followed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AF4V2H
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: 0.17 hour Specific comments: All in order.
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