INSPECTION REPORT Health Protection MLOO-B4HT5D

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE September 11, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Lee Jeongsook		NEXT INSPECTION DATE September 12, 2018
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: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Tofu cubes were stored in the drinks cooler at 6C. 2. Perishable vacuum packaged imitation crab stored in the three compartment cooler at 12-13C since the previous day. Temperature logs were unavailable for this cooler. Corrective Action(s): 1. Move the tofu to a working cooler capable of maintaining 4C or below 2. Discard all vacuum packaged imitation crab in this compartment Date to be corrected by: Immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All equipment has been manually washed and rinsed in the three compartment sink before running them through the dishwasher. The dishwasher is incapable of reaching the sanitizing temperature of 71C at the final rinse. The dishwasher is also disconnected from the detergent and rinse aid bottles. Corrective Action(s): Follow these instructions to do manual dishwashing properly: 1. Clean and sanitize sink #3 of the three compartment sink 2. Fill up this clean sink with bleach sanitizer (1L clean water and 1/2 teaspoon bleach). Ensure there is enough bleach sanitizer to allow the largest equipment to be submerged completely. 4. Wash equipment in sink #1 and rinse with clean water in sink #2 5. Sanitize the equipment in sink #3 by submerging completely in bleach sanitizer for 2 minutes 6. Allow the equipment to air dry before use *Manual dishwashing sign was provided to operator. Date to be corrected by: Immediately Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in the kitchen was used to wash used towels. Corrective Action(s): Do not wash towels in the hand washing stattion. The hand washing station must not be obstructed and be used only for hand washing. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Drinks cooler is maintaining ambient temperatures of 6-7C 2. Bottom compartment of the three compartment cooler is maintaining ambient temperatures of 12-13C. 3. High temperature dishwasher is disconnected from detergent and rinse aid bottles and unable to reach sanitizing temperature of 71C at the final rinse. The measured temperature did not exceed 55C at the final rinse. Corrective Action(s): 1. Do not store perishable foods in the drinks cooler. If you want to store perishable foods in this cooler, it must be repaired or adjusted to maintain 4C. 2. Repair or adjust the three compartment cooler so it is capable of maintaining 4C in the bottom compartment. Date to be corrected by: September 14, 2018 3. Repair the dishwasher so it is capable of reaching 71C at the final rinse. Reconnect the detergent and rinse aid bottles. Dishwasher technician arrived and began repairs during inspection. Date to be corrected by: September 12, 2018 Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (kitchen prep, sushi prep, 2 sliding glass) at < or = 4C - Freezers (chest) at < or = -18C - Hot holding (soup) at > or = 60C - Three compartment sink is available - 100 ppm bleach sanitizer is available in spray bottles - No signs of pests observed during inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLOO-B4HT5D
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: All food items reviewed meet the requirements outlined in the Public Health Impediments Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment