INSPECTION REPORT Health Protection JFEN-BHX29U

PREMISES NAME Teriyaki Experience		Tel: (604) 534-6682 Fax:
PREMISES ADDRESS 406 - 19705 Fraser Hwy Langley, BC V3A 7E9		INSPECTION DATE November 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qian Sun		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Quat sanitizer was dispensed into three compartment sink and found to have a maximum reading of 150 PPM Quat residual after numerous tries. Quat bottle was found to be relabelled with bleach water that was almost worn off. It measured approx 25 PPM chlorine residual. Corrective Action(s): Staff are to mix a bleach water solution in the sink for sanitizing until the dispenser of quat is found to have a 200 PPM quat residual. Do not mix bleach water with quats. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed build up of dust, food debris and grease on food equipment, walls, shelves and on floors under equipment. Corrective Action(s): Thoroughly clean the dust and build up off of the walls, the tv menu boards, under the back freezer and on the floor in the walk in cooler, on the fronts of fridges around and under the soup warmer, and rice cookers. All food inserts on premises require a thorough cleaning. The shelf under the cooking grill has a major build up of food debris. Thoroughly clean or dispose of the spray bottles of cleaners and sanitizers that have a heavy build up of debris. Shelves in walk in cooler require replacing as they are rusting and this debris will potentially fall into foods. Acquire coated shelves intended for walk in coolers that do not rust. Make sure the lower shelf is at least 6 inches off the ground to allow proper clearance for cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Silicone around front handsink and behind three compartment sink is peeling off and has build up of debris. Corrective Action(s): Remove all peeling silicone and refinish so that it is cleanable. Violation Score: 3

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

Comments

Walk in cooler and drawer coolers are all maintaining foods at 4 degrees C. or colder. Upright freezer is -18 degrees C. or colder. Rice was found to be 60 degrees C or hotter. Liquid soap and paper towel at handsinks. Date stamp items in walk in cooler. Timers are required for time tracking room temperature holding of sushi and for changing out tongs. To be corrected immediately.