INSPECTION REPORT Health Protection RHEN-B2TSCL

PREMISES NAME Japanese Restaurant - Take Out		Tel: (604) 882-3199 Fax:
PREMISES ADDRESS D102 - 20159 88th Ave Langley, BC V1M 0A4		INSPECTION DATE July 19, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kwang Kwon Park, Misook Jang		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 No 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: Food was observed accumulating on floor, wall and area behind back freezer, especially behind the existing baseboards which have separated from the wall. Corrective Action(s): Fix baseboards as noted in report and clean the observed areas of food accumulation as discussed. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Baseboards in several areas of the kitchen and washroom have separated from the wall. Food has fallen into these openings and also stuck to the existing baseboards. Corrective Action(s): Remove and replace the baseboards behind the back freezer. Remove or re-attach (if possible) existing baseboards behind side freezer. Re-attach existing baseboards in kitchen. This will allow easier clean up of these identified areas. Use proper glue adhesive when reattaching and ensure the finish is tight and smooth to the wall. Review at next scheduled inspection. Violation Score: 3

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

Comments

Freezers below -18 C; Fridge in kitchen less than 4 C. Prep cooler less than 4 C. **Make sure the top of this unit remains closed at all times when not in use. **Note: Keep raw meats on the bottom of the prep cooler to ensure drippings from these meats don't contact ready-to-eat foods. Dishwashing ok - Chlorine strips used to verify sanitizing step. Measured at 100 ppm. Make sure to have paper towels in washroom - do not use cloth hand towel to dry hands.