INSPECTION REPORT Health Protection VCHN-AS4PT5

PREMISES NAME Todai Japanese Restaurant Ltd		Tel: (604) 596-7179 Fax:
PREMISES ADDRESS 11156 84th Ave Delta, BC V4C 2L7		INSPECTION DATE October 13, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Chang Kim		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wooden knife block holder has been removed however knives know stored in the spacing between the small preparation cooler and a table. Corrective Action(s): Ensure all knives are stored in a sanitary manner at all times. Store knives on a magnetic strip, in the clean container, or tray. Staff has rewashed the knives in the high temperature dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Scoops observed stored directly in dry products. - Container of eggs and meat observed stored above vegetables in the sliding glass door cooler. Corrective Action(s): Ensure all food is protected from contamination at all times. Store all dispensing utensils outside of dry products. Store all raw meat and eggs below ready to eat foods and vegetables. Correct immediately. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef and imitation crab meat observed thawing at room temperature. Product is still frozen. Corrective Action(s): Ensure all food is thawed under cold running water or in the cooler. Staff have placed both products in the sliding glass door cooler. Violation Score: 1

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

Comments

Routine inspection: Kitchen and sushi bar hand sink provided with liquid soap and paper towels. 100ppm bleach available for use in labeled spray bottle and container with wiping cloths stored in solution when not in use. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Sliding glass door cooler at 4 degrees C. Preparation cooler inserts at or below 4 degrees C. Lower section at 2 degrees C. Domestic cooler at 4 degrees C. Freezer at -15 degrees C. Chicken and beef for lunch boxes hot held on stove at or above 60 degrees C. Miso soup and rice hot held above 60 degrees C. Sushi display cooler at 3 degrees C. Under the counter cooler at sushi bar at or below 4 degrees C. Small preparation cooler inserts and lower section at or below 4 degrees C. Beverage cooler at 7 degrees C. No cold potentially hazardous foods stored. Under the counter cooler in serving area at 4 degrees C. Chest freezer at -22 degrees C. Upright freezer at -17 degrees C. Permit posted. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Note: mop sink has been removed and replaced with a stainless steel sink. Thawing and processing of food products2 in this sink is permitted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-AS4PT5
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: 0.0833 hour Specific comments: Oil trans fat free. Margarine not used onsite.
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