INSPECTION REPORT Health Protection JELR-CS6SUG

PREMISES NAME Bistro Peekaboo		Tel: (604) 943-7079 Fax:
PREMISES ADDRESS 1297 56th St Delta, BC V4L 2A6		INSPECTION DATE May 25, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chen Yang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dirt /grease accumulation on walls, floors, and shelves. Washrooms require cleaning. Corrective Action(s): Deep clean kitchen, including floors in hard to reach areas, walls, under equipment,etc. Clean washrooms. Update your written cleaning schedule as discussed. Cleaning will help to prevent the attraction of pests and will help with monitoring for pest activity. Violation Score: 15

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

Comments

Food safety plan & Sanitation plan - Food safety plan and sanitation plan were updated in January 2023. Reviewed with operator. - Add more information on sushi rice (made frequently or use pH strips). - Supplier for salmon has provided letter re freezing. Keep information on site. - Keep temperature records and add required temperatures to the temperature chart form. - Update your cleaning schedule. Food Safe - Operator has updated food safety training and certificate is currrent (expiry 2028) - good. Other: Coolers today - satisfactory and have thermometers (4C/40F or colder required). Hot holding - miso soup and hot rice - >60C/140F. Sushi rice - ok. vinegar added and made frequently. Salmon - previously frozen - letter on file. Receipts available. Produce is washed in prep sink. Hand washing sinks (main kitchen, front sushi prep) - hot/cold water, liquid soap, and paper towels available. Chlorine (bleach) is used to sanitize wiping cloths and to sanitize counters, cutting boards and food contact surfaces. 100-200ppm measured during inspection - good. Commercial dishwasher - final hot water sanitizing rinse as shown on final rinse temperature gauge (82C/ 180F or hotter) and 71C/160F+ measured inside of the machine. Cleaning - reviewed cleaning schedule. Update. See above. Pest control - contract is in place and several holes/gaps have been sealed. Monitoring traps are used - today, they appear to be empty. Continue with licenced pest control and cleaning. Copy of this report to be emailed to Operator.