INSPECTION REPORT Health Protection PKUR-D32RNU

PREMISES NAME Bento Nouveau (1554)		Tel: (604) 507-2114 Fax: (604) 231-9155
PREMISES ADDRESS 8195 120th St Delta, BC V4C 6P7		INSPECTION DATE March 4, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jay Haraga		NEXT INSPECTION DATE March 12, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser not dispensing any Quats. Corrective Action(s): Replace sanitizer bottle/repair tube so it dispenses the sanitizer at the appropriate concentration (200-400 ppm quats). In the interim, manually mix the chemical with water to make a 200-400 quats solution. Violation Score: 3

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

Comments

Routine Inspection: -Hand washing sink provided with hot and cold running water, liquid soap and paper towels. **Dispenser needs to be mounted on wall again. -3 compartment sink available for manual ware washing but was not set up at the time of inspection - staff set up once all food prep is done. *See above regarding sanitizer solution. Staff will manually fill the sanitizing compartment to make a 200-400 ppm quats solution. Test strips are available. -Surface sanitizer in spray bottle registered at 200 ppm quats. -Right side undercounter cooler at 4 C or below. -Left side undercounter cooler at 5.5 C - ensure it is 4 C or below within the next hour. If temperature does not drop, relocate potentially hazardous foods. -Retail area display cooler at or below 4 degrees C. -Sushi rice - pH is tested routinely and only kept at room temperature for a maximum of 2 hours. -Temperature monitoring records maintained and available for review. -Permit to Operate posted. -Premises kept in a clean condition. -A copy of report to be emailed to Operator.