INSPECTION REPORT Health Protection 241698

PREMISES NAME Todai Japanese Restaurant Ltd		Tel: (604) 596-7179 Fax:
PREMISES ADDRESS 11156 84th Ave Delta, BC V4C 2L7		INSPECTION DATE May 7, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Young Chang Kim		NEXT INSPECTION DATE May 20, 2019
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 = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Domestic cooler containing tofu and sliced green onions measured at 9.5C (ambient) and 10.3C (internal probe of tofu). Tofu was prepared an hour ago. 2. 2 door under the counter sushi bar cooler measured at 9.6C (ambient and internal probe of imitation crab meat). Imitation crab meat was prepared an hour ago. Corrective Action(s): 1. Tofu and sliced green onions moved to another working cooler. Adjust cooler to colder temperature. Items were moved back at time of inspection when ambient temperature was at 2.8C 2. All cold potentially hazardous foods (eg. raw fish, imitation crab meat) was moved to another working cooler. Adjust cooler to colder temperature. Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build up underneath deep fryer. Corrective Action(s): Clean up food debris and grease build up. Food debris could attract pests. Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 door under the counter sushi bar cooler measured at 9.6C (both ambient and internal). Ambient temperature dropped down to 4.7C after 15 minutes while keeping cooler doors shut. Corrective Action(s): Adjust cooler to colder temperature or service it if required. Continue to monitor temperature.

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

Comments

Handsinks all equipped with soap, paper towel and hot/cold water. Dishwasher measured 72.9C (at the plate level) Observed fish thawing under cold running water. Back chest freezer at -22C. Back upright freezer at -18C Beverage cooler at 3.6C Sushi bar display cooler at 1C. Prep cooler and inserts 2C Hot holding of miso soup measured at 82C Kitchen 2 door upright cooler at <4C. Domestic fridge - good Probed cooked chicken, measured at 84C Prep cooler and inserts at 2C Labelled spray bottle and sanitizing bucket has 200 ppm chlorine. Fish are from approved sources. Temperature logs maintained.