INSPECTION REPORT Health Protection AKAO-AGLV5S

PREMISES NAME Damiko Sushi		Tel: (778) 908-1117 Fax: (604) 590-1252
PREMISES ADDRESS 2 - 7280 200th St Langley, BC V2Y 1S7		INSPECTION DATE December 13, 2016	TIME SPENT 0.75 hours
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse at 59 degrees C at the time of inspection. Corrective Action(s): Repair or adjust the dishwasher so that final sanitizing rinse is at least 71 degrees C at the plate surface and 82 C at the manifold (Immediately). The dishwasher was adjusted during the inspection; final sanitizing rinse reacehd 71 C after 3 runs. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noticed a container of hot soup being stored (cooled) underneath the raw meat shelf in the walk-in cooler. Corrective Action(s): Soups, vegetables and any ready to eat food items must be store ABOVE raw meats, seafood and poultry. Violation Score: 3

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

Comments

* Consider installing a reflective film on the front glass of the sushi bar cooler to protect it from direct sunlight. * Remove the plastic protective film from new stainless steel table. Ensure to clean and sanitize the table prior to use. Sushi bar cooler below 4 degrees C. Under-counter sushi cooler below 4 C. Preparation cooler below 4 C. Walk-in cooler at 2.2 degrees C. Hot holding of miso soup and rice > 60 degrees C. Deep freezers below -18 C. Thermometers available in all coolers. Liquid soap and paper towels available at the hand sinks. 200 ppm chlorine bleach available for sanitizing food contact surfaces.