Fraser Health Authority



INSPECTION REPORT
Health Protection
LWEH-AF9RL4
PREMISES NAME
Seh-Mi Japanese Restaurant (Fraser Hwy)		Tel: (604) 534-3622
Fax:
PREMISES ADDRESS
115 - 20151 Fraser Hwy
Langley, BC V3A 4E4		INSPECTION DATE
October 31, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Brian Cho		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Single glass door cooler registered 9 Celcius. Must be 4 Celcius.
Corrective Action(s): Discard cooked chicken wings stored in cooler oveernight.
Move raw and cooked chicken breast and raw prawns to alternate cooler.
DO NOT store these foods in this cooler until it has been serviced and is holding 4 Celcius at all times.
Repair cooler by Wed, Nov 2/16.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken breast held hot on grill registered 52 Celcius. Must be 60 Celcius or hotter.
Corrective Action(s): Raise temperature of cooked chicken to 60 Celcius or hotter.
Correct by Wed, Nov 2/16.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dishwasher final rinse temperature was 65 Celcius at the dish surface. Must be 71 Celcius or hotter.
Corrective Action(s): After washing dishes in dishwasher, sanitize in sink using 1 ounce of bleach per gallon of water.
Repair dishwasher to raise final rinse temperature to 71 Celcius by Wed, Nov 2/16.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Sanitation throughout kitchen requires improvement including all walls, floors and equipment.
Corrective Action(s): Remove all cardboard boxes and empty bags and clean floor between all equipment and under all tables and shelves.Clean all coolers inside and out, including all shelving. Remove all shelving liners and clean and sanitize all shelves thoroughly. Complete all cleaning by Wed, Nov 16/16 or before.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard is being used on floors and on top of freezer.
Corrective Action(s): Remove all cardboard for all areas of kitchen. It cannot be properly cleaned and sanitized.
Violation Score: 3

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

Owner is required to re-take FOODSAFE Level 1 course before Nov 30/16.
At least 2 other kitchen staff are required to have FOODSAFE Level 1 before Nov 30/16.
A written sanitation schedule is required before Nov 30/16.