INSPECTION REPORT Health Protection AHEN-BFXT4H

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE September 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lee Jeongsook		NEXT INSPECTION DATE September 13, 2019
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food inside the sushi bar cooler was above 4 degrees (internal temperature of fish was at 6 degrees C and one container of crab meat at 10 degrees C) for less than 2 hours. Corrective Action(s): Cold potentially hazardous food was transferred into the upright cooler near the sushi bar which was at or below 4 degrees C. Make sure all cold potentially hazardous food is stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi bar over-the-counter cooler was at 7.3 degrees C throughout the inspection. Corrective Action(s): 1) Do not store any cold potentially hazardous food inside this cooler unless it is maintained at or below 4 degrees C. 2) Make sure the cooler is maintained at or below 4 degrees C; Correct today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle containing chlorine sanitizer was not labelled to clearly identify the contents. Corrective Action(s): Label the chlorine spray bottle to identify that there is chlorine sanitizer (bleach water at 100 ppm) inside it; Correct today. Violation Score: 3

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

Comments

Permit to operate was posted. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Other refrigeration units were at or below 4 degrees C and were equipped with thermometers. Drinks cooler was at 7.3 degrees C (above 4 degrees C). Reminder: Do not store any cold potentially hazardous food inside this cooler unless it is maintained at or below 4 degrees C. Freezers were at or below -18 degrees C. Rice cookers were empty of rice in the back prep. area at the time of inspection. Sushi rice in the sushi bar had a pH below 4.2. It was reviewed that if the pH is not monitored, then time-tracking using a 4 hour rule must be used for the sushi rice. Fish was being thawed under cold running water during the inspection. A new Hobart high temperature dishwasher was present onsite and Operator stated they purchased it recently this week. Dishwasher final rinse temperature was 75.6 degrees C (71 degrees C or hotter) at the plate. A probe thermometer was available on-site. 100 ppm chlorine sanitizer was available in two buckets with wiping cloths in the kitchen and sushi bar. 100 ppm chlorine sanitizer was available in a spray bottle to sanitize the dining tables after each sitting. No signs of recent pest activity were present at the time of inspection. Ventilation hood, prep. surfaces, and storage areas were in a clean condition at the time of inspection.