INSPECTION REPORT Health Protection 235197

PREMISES NAME Tokyo Japanese Grill		Tel: (604) 795-2902 Fax: (604) 795-2971
PREMISES ADDRESS B - 46170 Yale Rd Chilliwack, BC V2P 2P1		INSPECTION DATE May 17, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Eunkyoung Ohm		NEXT INSPECTION DATE May 19, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand-sink had containers in it at time of inspection. Adequate hand-washing station not available for employees. Corrective Action(s): Ensure adequate hand-washing stations are available for employees.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food not protected from contamination. Corrective Action(s): Ensure raw potentially hazardous food items (examples: meat & fish) are kept separate from ready-to-eat food items (example: vegetables). Ensure all food items are covered to protect from contamination. To be corrected by 19-May-16. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food Premise not maintained in a sanitary condition. Corrective Action(s): Clean the inside of the prep line cooler, as well as the area on top, where the inserts are placed. To be corrected by 19-May-16. Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer bottle labelled improperly. Corrective Action(s): Ensure all chemicals, cleansers and similar agents are clearly labelled. To be corrected by 19-May-16. Violation Score:

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

Comments

Routine Inspection -All coolers at 4°C or less -Freezers at -18°C -Chlorine sanitizer at 100 ppm in spray bottle -Dishwasher at 76.9°C at plate -Hot holding at 60°C (rice, miso soup) -Hand-sinks equipped with liquid soap, paper towel and hot water.