INSPECTION REPORT Health Protection RHEN-B9TUTZ

PREMISES NAME Asakusa Japanese Restaurant		Tel: (604) 888-1054 Fax:
PREMISES ADDRESS 104B - 8850 Walnut Grove Dr Langley, BC V1M 2C9		INSPECTION DATE February 28, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sangrok Kim		NEXT INSPECTION DATE March 14, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: significant amount of mould observed on walls and ceiling of walk-in cooler. Moderate amount of food debris observed on the floor of walk-in cooler. Shelves in walk-in cooler dirty (minor). Corrective Action(s): The walk-in cooler requires a significant cleaning and mould removed as this is a concern from a food contamination and inhalation point of view. Remove all the mould by wiping the environment with warm water and soap. Do not use bleach. Shelves should be cleaned and sanitized. Bleach solution is acceptable for these surfaces. **Cleaning must include all areas behind and below shelves. This will be thoroughly reviewed during re-inspection date noted on report. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach solution spray bottle contains excessive amount of chlorine. Test strips bleached out. No label on bottle. Only one bottle for all of premises. Corrective Action(s): Obtain a bottle for both the front and back of premises to allow for easy and routine sanitizing of food contact surfaces. Make sure all bottles are properly labelled with the type of sanitizer used, and the proper ratio of bleach to water. * 1/2 teaspoon to 500 - 750 ml water will make 100 to 200 PPM chlorine solution. *This will be reviewed on follow up inspection date noted on report. Violation Score: 3

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

Comments

Reviewed use and storage practices of crab meat for sushi. Ensure that any room temperature crab meat left-over at the end of a rush is discarded and not put back in the fridge for use again. Display cooler door track (falling apart) not adequately cleaned. If this area continues to have accumulations of food debris then the tracking will need replacement. It is not easily cleanable. Cooler temperatures less than 4 C hot holding above 60 C freezers below -18 C dishwasher above 71 C handwash stations ok.