INSPECTION REPORT Health Protection MLUO-BJ5VUZ

PREMISES NAME Little Japan Sushi Restaurant		Tel: (604) 854-6205 Fax:
PREMISES ADDRESS 105 - 33643 Marshall Rd Abbotsford, BC V2S 1L4		INSPECTION DATE November 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sang Tae Lee		NEXT INSPECTION DATE November 28, 2019
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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: *Tempura was left uncovered at room temperature after lunch rush (less than 2 hours). *Missing light cover over the food prep area Corrective Action(s): *Cover tempura and keep inside cooler at 4 deg C or colder. *Do not keep any cooked foods at room temperature for more than 2 hour. *Re-install missing light cover. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *Grime and filth starting to build up on the floor especially in corners and side of base boards *Grime build up on the outside doors and just underneath the doors of prep coolers *Shelves to be cleaned and sanitized in kitchen and sushi area *Back splash behind cooking area requires cleaning Corrective Action(s): *Deep cleaning required in areas mentioned above *Keep up with the cleaning schedule to avoid build up of grime/filth Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: *Hot water dispenser not working so back hand sink by the dishwasher had been turned off. Corrective Action(s): *Repair hot water dispenser so that hand sink connected to this dispenser is operational. *Use secondary hand sink located by the cooking area until this hand sink is back in operation. Violation Score: 3

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

Comments

*Liquid soap and paper towels available at hand sinks *Sanitizer (quats) measured 200 ppm (for dining area) *Chlorine at >100 ppm - sanitizer used for sushi area *Sushi display cooler at 1-2 deg C *Prep line cooler at or below 4 deg C *Freezers at or below -18 deg C *Hot holding for miso soup and rice was above 70 deg C *Temperature log available and up to date *High temp dishwasher reached 73 deg C at plate surface. *Operator and staff on duty - valid Food Safe 1 training *Food and food-related items stored off the floor in storage. *No signs of pests noted at time of visit - ensure pest control monitoring in place. *Washrooms provided with sanitary supplies and kept clean. - An area of washroom requires degreasing to remove grime.