INSPECTION REPORT Health Protection MLUO-B74QLF

PREMISES NAME Little Japan Sushi Restaurant		Tel: (604) 854-6205 Fax:
PREMISES ADDRESS 105 - 33643 Marshall Rd Abbotsford, BC V2S 1L4		INSPECTION DATE December 3, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sang Tae Lee		NEXT INSPECTION DATE December 10, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit was not in visible location. Corrective Action(s): Post permit in plain public view. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Kimchi is made in-house. No Food Safety Plan submitted. Corrective Action(s): Submit written Food Safety Plan for preparation of kimchi. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Table beside the hand sink in the sushi bar area was wet and not of suitable material. Corrective Action(s): Provide material for top of the small table that is non-porous, easily cleanable and durable. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: New sushi rice roller has been installed in the sushi bar area. Corrective Action(s): Provide Sanitation Procedures for cleaning and sanitizing this equipment. Violation Score: 1

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

Comments

Hand wash stations (sushi area & kitchen area) was provided with liquid soap and paper towels. Sanitizer (chlorine) used for sushi bar & kitchen was at 100 ppm. Sanitizer (quats) for dining tables was at 200 ppm. Upright cooler and line coolers (kitchen) was at or below 4 deg C. Freezers were at or below -18 deg C. Hot holding for miso soup and rice was above 60 deg C. High temp dishwasher reached 73 deg C at plate surface. Temperature log was available and up to date. Sushi display case was at or below 4 deg C. Sushi line cooler was at or below 4 deg C. Freezer was at -18 deg C. Dry storage area was ok. Keep bleach containers in the storage room in the washroom away from food. Washrooms were in sanitary condition and provided with liquid soap and paper towels. Kitchen staff wearing aprons and hair restraint. General sanitation was satisfactory. However, pay more attention underneath equipment/prep tables, etc.