INSPECTION REPORT Health Protection AFUG-B7LUQJ

PREMISES NAME Seh-Mi Japanese Restaurant (Abbotsford)		Tel: (604) 850-1242 Fax:
PREMISES ADDRESS 2443 McCallum Rd Abbotsford, BC V2S 3P6		INSPECTION DATE December 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dae Ya Holdings Ltd.		NEXT INSPECTION DATE December 21, 2018
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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler in the kitchen area measured at 8-10 deg C on various food items. Operator informed that it was opened constantly during lunch rush. Food items were not inside for longer than 2 hours. Operator also turned the dial of the prep cooler colder. All potentially hazardous foods were moved to other coolers. Corrective Action(s): Coolers must be at or under 4 deg C at all times for food to be maintained at 4 deg C or lower. Potentially hazardous foods were moved to a working cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach solution measured <50 ppm at time of inspection. Operator informed that the bleach solution is changed daily. Corrective Action(s): Bleach solution was remade at time of inspection to 100 ppm chlorine. Ensure the bleach solution is changed at least every 4 hours or when the solution is visibly dirty. Ensure there is a bleach solution ready to be used for cleaning and sanitizing at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A cloth towel was used for the front hand washing station. Operator removed the towel and replaced with paper towels at time of inspection. Corrective Action(s): Discontinue this practice. Ensure paper towels are used instead of a cloth towel for proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler in kitchen measured 8-10 deg C at time of inspection. Dial was turned colder but still held at 8 deg at the end of inspection. Corrective Action(s): Repair the cooler to maintain food at or under 4 deg C. Violation Score: 3

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

Comments

All hand sinks stocked with hot and cold water, soap and paper towels (except mentioned above) All coolers at or under 4 deg C (except mentioned above) All freezers under -18 deg C Rice cooker at 77 deg C Dishwasher achieved 71 deg C at the dish, as per thermolabel Bleach solution achieved 100 ppm chlorine (corrected during inspection). General sanitation is satisfactory No signs of pests at time of inspection Note: Ensure all food items in coolers have a lid or proper cover to prevent cross contamination