INSPECTION REPORT Health Protection AKAO-B5UUE5

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 24, 2018	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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food noted on the plumbing and gas lines behind the hand sink tempura prep station. The silicone caulk behind the double sink require replacing as it has gone mouldy. Corrective Action(s): Clean the wall behind the hand sink, all plumbing pipes and gas lines to remove grease build up ( By October 26, 2018). Remove and replace the exisiting caulking on the double wash sink. Provide a washable ( e.g. FRP panels) backsplash behind the double sink. ( By October 31, 2018) Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Corrective Action(s): Do not use ordinary grocery bags to store ready to eat food such as imitation crab. You must use stainless steel or other dishwasher safe containers or food-grade plastic bags only. Violation Score: 3

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

Comments

* Do not store any food items underneath the paper towel dispenser. * Do not leave the whisk used for tempura batter in the hand sink. Hand sink must only be used for washing hands. * Remove food build up from around the grease trap lid near the dishwasher. ( October 26, 2018) * Mayonnaise must be held refrigerated. Walk-in cooler at 2.3 degrees C Sushi Bar cooler at 4 degrees C. Sushi under-counter coolers below 4 C. Stainless steel prep coolers below 4 degrees C. Deep freezers < -18 C. Upright drinks cooler below 4 C. Hot holding of rice and miso soup > 60 C. Dishwasher reached 79.9 degrees C during final rinse. Wiping cloths store in bleach sanitizer. Liquid soap and paper towels available at the hand sink. General sanitation is satisfactory Temperature logs are up to date.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-B5UUE5
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: 0.25 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