INSPECTION REPORT Health Protection AKAO-BGQSVY

PREMISES NAME Damiko Sushi		Tel: (778) 908-1117 Fax: (604) 590-1252
PREMISES ADDRESS 2 - 7280 200th St Langley, BC V2Y 1S7		INSPECTION DATE October 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chung Soo You		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Water pressure for both hot and cold running water not adequate at the hand sink to meet hand washing needs. Corrective Action(s): Repair or adjust so that sufficient hot and cold running water under pressure is available at the hand sink. ( Immediately) Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food/grease noticed on the floor and walls under the sushi counter ( near sushi cooler compressor). This build up may also be attracting ants. Corrective Action(s): Thoroughly clean the floor and walls in sushi preparation area. Clean floor underneath the hand sink, dishwashing sink and dishwasher. Consult a licensed pest control company to monitor and provide appropriate ant control ( By October 9, 2019) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Grease build up noticed in the fume hood filters. The fume hood requires professional cleaning and servicing. 2. Main preparation coole registerd 5.5-6.5 degrees C at the time of inspection Corrective Action(s): 2. Ensure that fume hood filters are cleaned at least every two weeks to prevent grease build-up. Hire a licensed vent cleaning company for fumehood servicing and cleaning ( By Oct 15, 2019). 2. Repair or adjust the preparation cooler so that it maintains 4 C or below at all times. ( Immediately). Violation Score: 9

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

Comments

* Do not store ready to eat shrimp or tempura underneath the hand sink. You must keep all food items away from hand sink to prevent contamination. ( Corrected). * Ensure that washroom doors are kept closed at all times. * Temperature logs were missing. Ensure that staff monitor and record temperature for all coolers and hot held food. Walk-in cooler < 4 C Sushi bar coolers< 4 C. Sushi under-counter coolers < 4 C. Upright freezer< -18 C Deep freezers< -18 C. Hot holding of rice > 60 C Hot holding of miso soup> 60 C. Dishwasher final rinse: 71.5 C at the plate surface. Bleach sanitizer in the wiping cloths bucket tested 200 ppm.