INSPECTION REPORT Health Protection ABAN-A9UTQ5

PREMISES NAME Sagano Sushi Japanese Restaurant		Tel: (778) 668-9055 Fax:
PREMISES ADDRESS 105 - 32883 South Fraser Way Abbotsford, BC V2S 2A6		INSPECTION DATE May 11, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hong Min Luo		NEXT INSPECTION DATE May 17, 2016
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bulk rice stored in a garbage can. 2. Open bags of flour stored in garbage cans. Corrective Action(s): Garbage cans are NOT FOODGRADE. 1. Store bulk rice in a food grade container. 2. Store flour in a food grade container. To be corrected today. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Mesh on screen door was found to be open on the bottom of the door. Operator informed that the screen mesh is changed at least once a year. Corrective Action(s): Repair/replace mesh on screen door so the mesh is secured on the entire door. The back door is only allowed to be open if the screen door has a secure mesh on it and remains closed. To be corrected by May 17, 2016. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. The ventilation canopy above the cookline has heavy accumulation of grease and grime. 2. Behind and underneath cookline has heavy accumulation of food debris, grease and grime. Corrective Action(s): 1. Clean ventilation canopy to prevent potential contamination of the food cooked below, and to prevent a potential fire hazard. 2. Clean behind and underneath cookline and ensure you follow your sanitation plan for hard to reach areas. To be corrected by May 17, 2016. Violation Score: 3

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

Comments

- Hand sinks fully equipped with soap, paper towels and hot/cold running water. - All temperatures met health requirements: *Walk-in cooler = 2.4C *Prep coolers and stand up cooler <4C *Sushi cooler = 1.2C *Chest freezers and stand up freezer <-18C *Rice warmer = 68.9C *Soup warmer = 70C - All food covered in coolers and freezers. - Bleach sanitizer (in spray bottle) at 200 ppm. - High temperature dishwasher sanitizing with 73.9C at dish level. - Ice machine clean.