INSPECTION REPORT Health Protection PKUR-CDNSMD

PREMISES NAME Minori Japanese Restaurant		Tel: (604) 572-7588 Fax:
PREMISES ADDRESS 8356 112th St Delta, BC V4C 7A2		INSPECTION DATE April 20, 2022	TIME SPENT 2.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 29, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice cooker used to re-heat leftover un-acidified rice (from the night before). Internal temperature of this rice registered at 24.8 C and was placed in the rice cooker approximately 2 hours ago. Leftover rice placed in a rice cooker with freshly cooked rice. Freshly cooked rice registered at 61 C. Corrective Action(s): Leftover rice was discarded at the time of the inspection. If using leftover rice, the rice must not be kept at room temperature the day before and must be reheated to 74 C and then hot held at 60 C or above. Leftover rice can only be reheated once and has to be reheated within 2 hours. Rice left at room temperature for more than 2 hours (i.e. acidified rice) must be discarded at the end of the day. Do not mix leftover rice with new rice. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Designated hand sink in the back of the kitchen had a white hose connected for cleaning purposes. Hand sink was not equipped with liquid soap. 2. 2-compartment sink that sometimes used to wash hands did not have paper towels. 3. Designated hand sink in the sushi bar area at the front of the restaurant did not have liquid hand soap. Corrective Action(s): Ensure hand wash sinks are always easily accessible and equipped with hot and cold running water, liquid soap and paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Boxes of food and bags of flour stored directly on the ground. 2.Fish and vegetables wrapped in newspaper. 3. Sealed buckets of mayonnaise stored in staff washroom. 4. Raw eggs and raw shrimp stored above raw vegetables in cooler. 5. Ginger and onions stored in bucket with other non-food items (i.e. electrical cord, bag of towels) Corrective Action(s): 1. Ensure all food is stored at least 6 inches off the ground. 2. Use food grade material to store/ wrap food. 3. Do not use staff washroom to store any food or utensils. Sanitize buckets of mayonnaise before moving into kitchen area. 4. Organize cooler in a way that all raw meats (eggs, shrimp etc.) that require cooking are stored below all raw vegetables and ready to eat foods. 5. Do not store non-food items with food to protect food from contamination. Correct immediately. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door of facility was left open Corrective Action(s): Ensure back door is always closed when not in use, as leaving it open for long periods of time may allow the entry of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise is not kept in a sanitary condition. Dust and old food debris underneath and behind equipment. Build up of grease on food containers. Corrective Action(s): Thoroughly clean and sanitize entire facility ensuring all areas are visibly clean. This includes hard to reach areas including underneath and behind equipment. Correct by April 28, 2022. **Remove any unused equipment and old/ empty food containers from the premise to free up space and to prevent harbourage and breeding areas for pests. Violation Score: 9

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

Comments

Routine inspection: -All refrigerators at or below 4 C. Note: Do not stock sushi bar fridge until a temperature of 4 C or below is achieved. Verify with a thermometer. -All freezers at or below -18 C. Good *Ensure all refrigeration units have working thermometers and a log of temperature checks is kept. -Hot holding of miso soup at or above 60 C. Good . -High temperature dishwasher registered at 75.3 C at plate surface. Ensure dishwasher temperature is verified before using. Follow proper manual dishwashing procedures for dishes that are washed in the two-compartment sink. -Surface sanitizer (chlorine solution at 200 ppm) available in spray bottle in the front area. Ensure *Ensure all chemicals are kept in labelled containers/ spray bottles and solutions are changed frequently or as needed. Solution should be available in all areas of the facility. *Do not use rags or towels to dry hands. All wet towels to be stored in a sanitizer solution. **Overall sanitation needs improvement.