INSPECTION REPORT Health Protection MDIL-B3GU7T

PREMISES NAME Midori Japanese Restaurant (Abbotsford)		Tel: (604) 864-9966 Fax: (604) 864-9955
PREMISES ADDRESS 2 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE August 9, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kyoungchan Park		NEXT INSPECTION DATE August 16, 2018
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 = 25

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 the cooking line ambient air temperature at Corrective Action(s): All potentially hazardous foods discarded or moved into the walk in cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - No paper towels available in the staff wash room - paper towel dispenser missing at the hand wash station near the back door Corrective Action(s): Paper towels provided during the inspection. Install a paper towel dispenser at the back hand wash station. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the entire premises requires attention. Corrective Action(s): Thoroughly clean the entire premises. Pay close attention to hard to reach areas such as behind and below equipment. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Newspapers used to line food containers - wood pieces in the dish pit area are rotting Corrective Action(s): Do not use newspapers as food contact surface and replace the wood pieces with easily cleanable smooth, impervious to moisture material. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - some lights are not functional or missing light covers - prep cooler in the cooking line does not maintain food temperature at or below 4 degree Celsius - walk cooler door seal is deteriorating Corrective Action(s): - Ensure all lights are functional and provided with covers. - Repair the prep cooler and ensure cooler maintains food temperature at or below 4 degree Celsius. - replace the walk in cooler door seal Violation Score: 3

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

Comments

Routine Inspection Front Sushi Bar area - Handwash station stocked with liquid soap and paper towels - All cooler ambient air temperature below 4 degree Celsius - Freezer ambient air temperature below -18 degree Celsius - Rice hot holding temperature above 60 degree Celsius - 100 ppm Cl solution available Kitchen Area - Hand wash stations stocked with liquid soap and paper towels - chest freezer ambient air temperature below -18 degree Celsius - rice hot holding temperature above 60 degree Celsius - dishwasher final rinse has 50 ppm Cl Reminder: All potentially hazardous cooked foods must be cooled from 60 degree Celsius to 20 degree Celsius within 2 hours and from 20 degree Celsius to 4 degree Celsius within 4 hours. Shallow pans and single layers for chicken discussed. Discussed the requirements for storing sushi rolls at room temperature. Potentially hazardous foods stored at room temperature for more than 2 hours must be discarded. Time monitoring must be in place.