INSPECTION REPORT Health Protection RWOG-BHNV5J

PREMISES NAME Seh-Mi Japanese Restaurant (Abbotsford)		Tel: (604) 850-1242 Fax:
PREMISES ADDRESS 2443 McCallum Rd Abbotsford, BC V2S 3P6		INSPECTION DATE November 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dae Ya Holdings Ltd.		NEXT INSPECTION DATE November 08, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler in back area measured 8C. Corrective Action(s): Prep cooler must be 4C or colder. Operator adjusted cooler and cooler measured 4C. If automatic defrost cycle cannot get rid of ice, then unit must be manually defrosted. This appears to be recurring violation - replace unit if necessary. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer measured 0ppm chlorine. 2) Rice scoop stored in room temperature water. Corrective Action(s): 1) Operator made up solution with 100ppm chlorine at time of inspection. 2) Rice scoop must be stored in ice water OR in clean dry container. Every four hours, scoop and container must be washed and sanitized, and ice water must be replaced. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat stored above vegetables and ready-to-eat foods in reach in cooler 2) Large ice build up in walk-in freezer from condensation Corrective Action(s): 1) Store raw meat below and away from vegetables and ready-to-eat foods to prevent cross-contamination 2) Remove ice build-up Violation Score: 9

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

Comments

General: - handwashing station stocked with soapf, paper towels and hot and cold running water - dishwasher reached 71C at the final rinse cycle Temperatures: - sushi display coolers: 0-2C - fridge/freezer (behind sushi bar): 4C/-18C - drinks cooler/freezer: 3C/-17C - reach in cooler: 4C - upright freezer: -16C - walk-in freezer: -20C - fridge/freezer (back storage): 4C/-15C - hot held miso soup: 60C