INSPECTION REPORT Health Protection VCHN-BJHR3G

PREMISES NAME Todai Japanese Restaurant Ltd		Tel: (604) 596-7179 Fax:
PREMISES ADDRESS 11156 84th Ave Delta, BC V4C 2L7		INSPECTION DATE December 3, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Chang Kim		NEXT INSPECTION DATE 6 Months
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Small basket used to store sauces and some small utensils observed stored on the floor next to the preparation cooler. Corrective Action(s): Small utensils (knife and grill scraper) washed with detergent then sent through the high temperature dishwasher. Ensure all utensils are stored in a sanitary manner at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Small basket used to store sauces and some small utensils observed stored on the floor next to the preparation cooler. Corrective Action(s): Ensure all food products are stored off the floor to protect from contamination. Violation Score: 3

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

Comments

Routine inspection: Sushi bar hand sink provided with liquid soap and paper towels. Bleach sanitizer available for use for sushi bar. Sushi bar display cooler, under the counter cooler and preparation cooler at or below 4 degrees C. Sushi rice acidified to approximately pH 4.0. Beverage cooler at 3-4 degrees C. Serving area under the counter cooler at 1-3 degrees C. Rice and miso soup hot held above 60 degrees C. Bleach sanitizer solution also available for use in labeled spray bottle. Sliding glass door cooler at 4 degrees C. Preparation cooler with inserts at or below 4 degrees C. Lower section at 3 degrees C. Fish observed thawing under cold running water. Kitchen hand sink provided with liquid soap and paper towels. Discussed with operator the relocation of the paper towels dispenser. Its current location does not facilitate frequent hand washing. Bleach sanitizer solution available for use. Dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Hallway freezers at or below 4 degrees C. Customer washrooms clean. Hand sinks provided with liquid soap and paper towels. Permit posted in front area. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.