INSPECTION REPORT Health Protection LKIM-BL5SHJ

PREMISES NAME Edo Japan		Tel: (604) 498-5466 Fax:
PREMISES ADDRESS 1405 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 24, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Andy Wu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All sanitizer solution required a change (two buckets and sink). Had not been changed since 10:30 am. CORRECTED DURING INSPECTION. . Sushi knife kept in tepid water. (** NOTE: no sushi preparation occurring at time of inspection) . Corrective Action(s): Ensure sanitizer solution is at proper concentrations and changed frequently. Ensure sushi knife is not used without washing prior. After finished wash and sanitize item and put away for future use. Storing in room temperature water only encourages use without washing first. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand sink had noodles draining inside. CORRECTED DURING INSPECTION - Items relocated to allow for easy access to hand sink. Corrective Action(s): Do not block this handsink. This item has been discussed before. Although there is a handsink in the front the back handsink must be freely accessible at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS: - Facility in EXCELLENT sanitary condition - No evidence of pests - traps empty during inspection - Pest control program in place - Handsinks adequately supplied and accessible - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - items reheated on grill during inspection to temperatures greater than 75 - Proper thawing techniques in cooler observed - First In First out and date stamping methods observed in use; all items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - Knives and knife rack in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - designated bin for staff drinks, no cell phones observed on food preparation areas - FoodSafety plan adhered to today: - Time tracking for raw vegetables - Proper re-heating of sauces/gravy items - Green Butter in squeeze bottle kept on ice upon arrival of inspector - FoodSafe Certified staff present during inspection