INSPECTION REPORT Health Protection AKAO-ASYVPS

PREMISES NAME Damiko Sushi		Tel: (778) 908-1117 Fax: (604) 590-1252
PREMISES ADDRESS 2 - 7280 200th St Langley, BC V2Y 1S7		INSPECTION DATE November 10, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chung Soo You		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Liquid soap dispenser at the front sushi counter not in good working order. In conversation with food handler, the hand sink is not being used. Corrective Action(s): Replace the soap in the soap dispenser. Ensure that all food handling staff at the sushi bar wash their hands using liquid soap. Do not store any food items underneath the soap dispenser and paper towels dispennser Violation Score: 15

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Noticed staff washing hands with gloves on indicating inappropriate use of gloves Corrective Action(s): All staff must changes gloves frequently; in between duties and tasks. Hands must be washed and dried before putting on gloves. Violation Score: 9

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

Comments

*Ensure staff change gloves after any chance of contamination e.g. stocking meats/poultry and other items in the walk-in cooler or after any clean up etc. *Do not use latex gloves for food handling. Only use plastic or vinyl gloves for handling foods. * Gloves must be changes between tasks. * Ensure to keep the kitchen in a clean and organized state at all times. Raw meats and poultry items must be stored on the bottom shelves only. Walk-in cooler below 4 C. Sushi bar cooler at 2.3 degrees C. Sushi under-counter cooler below 4 C. Main preparation cooler across from the grill below 4 C. Dishwasher final rinse: 76 C at the plate surface. Hot holding of rice and miso soup> 60 C. Deep freezers maintained below -18 degrees C. Beverage and beer cooler below 4 C. Bleach sanitizer available. General sanitation is satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-ASYVPS
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: 0.25 hour Specific comments:
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