INSPECTION REPORT Health Protection MDIL-B8NVZ9

PREMISES NAME Midori Japanese Restaurant (Abbotsford)		Tel: (604) 864-9966 Fax: (604) 864-9955
PREMISES ADDRESS 2 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE January 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyoungchan Park		NEXT INSPECTION DATE January 29, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No Cl detected in rinse cycle. Corrective Action(s): Chemical bucket changed and primed during the inspection. 50 ppm Cl available. Re wash all dishes / utensils to ensure all dishes/ utensils are sanitized. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed an employee washing hands without liquid soap. Corrective Action(s): Review hand washing with all employees and ensure employees wash hands properly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Garbage bags used for food storage Corrective Action(s): Do not use garbage bags for food storage. Discarded. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk in freezer floor and walk in cooler shelves require cleaning Corrective Action(s): Thoroughly clean these areas. Violation Score: 3

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

Comments

Routine Inspection Front Sushi Bar area - Hand wash station stocked with liquid soap and paper towels - All cooler ambient air temperature below 4 degree Celsius - Freezer ambient air temperature below -18 degree Celsius - Rice hot holding temperature above 60 degree Celsius - 100 ppm Cl solution available Kitchen Area - Hand wash stations stocked with liquid soap and paper towels - chest freezer ambient air temperature below -18 degree Celsius - rice hot holding temperature above 60 degree Celsius - dishwasher final rinse has 50 ppm Cl. corrected during the inspection. Monitor and log the dishwasher sanitizer concentration. Discussed the requirements for storing sushi rolls at room temperature. Potentially hazardous foods stored at room temperature for more than 2 hours must be discarded. Time monitoring must be in place. - small Take out containers stored with tools without any wrapping for protection discarded during the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MDIL-B8NVZ9
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: 0.15 hour Specific comments:
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