INSPECTION REPORT Health Protection LKIM-BJXNVJ

PREMISES NAME Akasaka Japanese Restaurant (Surrey)		Tel: (604) 588-1244 Fax: (604) 588-3535
PREMISES ADDRESS 15110 101st Ave Surrey, BC V3R 7V4		INSPECTION DATE December 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyo Heyun Jang		NEXT INSPECTION DATE 3 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bucket of water did NOT have sanitizer solution. Sanitizer solution needs to be found in kitchen area as well as sushi area. Only found in sushi area today. Main container of sanitizer solution found under handsink but not dispensed into container for use of main kitchen. - CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure both kitchen and sushi area have access to sanitizer solution for sanitizing food contact surfaces at all times. Change daily. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked with bucket of water - CORRECTED DURING INSPECTION. . Lack of paper towels at most handsinks today. Those that had paper towels were stuck inside. . Corrective Action(s): Ensure handsinks are fully stocked with liquid soap, paper towels and hot and cold running water at all times. Ensure paper towels that are ordered are the proper ones for the dispensing units on site. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops left in various food containers. . Corrective Action(s): Remove all scoops after each use. Do not leave scoops inside dry food containers. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following places: - Under counter shelves next to ice machine and two door freezer/two compartment sink area. These shelves have debris and spider webs - Clean exhaust canopy grills. Clean this as part of your daily/weekly cleaning schedule. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some older strainers are held together with zip ties. . Corrective Action(s): Discard all old broken equipment/dishes and replace as necessary. . Violation Score: 3

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 - Pest control program in place - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.4) Degrees Celsius at the dish - Two 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 - very well organized coolers and freezers throughout - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques in cooler unit - All lids on food items in cooler and freezer units - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: New ownership of Corporation (Same Corporation owns the restaurant). Ownership change as of September 16, 2019. Documentation provided to EHO today. Both Transfer papers and Current director. No changes to Permit to Operate necessary as Corporation remains the same. New Director has Food Safe Level one. NOTE: NOTICEABLE IMPROVEMENTS!!!! The facility has improved VASTLY with respect to the overall cleanliness and organization of key areas (sushi area, freezer room, dry storage area). EXCELLENT WORK! Continue this level of cleanliness. Ensure going forward Paper towels and Sanitizer solution for counter tops and food contact surfaces are always available for use.