INSPECTION REPORT Health Protection DFOR-APVUCV

PREMISES NAME Seh-Mi Japanese Restaurant (Fraser Hwy)		Tel: (604) 534-3622 Fax:
PREMISES ADDRESS 115 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE August 3, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Brian Cho		NEXT INSPECTION DATE August 16, 2017
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 = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Swinging glass door cooler in kitchen contents measured 7C at the time of inspection. Corrective Action(s): Thawing prawns and meats were moved to the sliding door cooler (<4C). Do not store potentially hazardous foods in this cooler until it can be demonstrated to maintain <4C consistantly. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: This is a repeat violation. Seal on the swinging glass door cooler has deteriorated and is not providing an adequate seal. Fridge contents measured >4C. Corrective Action(s): Do not use this fridge to store potentially hazardous foods. Repair the seal on this door ASAP. Date to be corrected by: August 16, 2017 Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some kitchen fridges lack thermometers. Corrective Action(s): Provide a thermometer for every fridge in order to ensure they maintain less than 4C. Date to be corrected by: August 16, 2017 Violation Score: 1

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

Comments

- Hand sinks have hot and cold water, soap and paper towel - Other coolers are <4C - Freezers -18C - Hot-held foods >60C - Temperature logs are in use - Dish washer reaches 73C at plates (minimum 71C) - Bleach sanitizer made at the time of inspection to 200ppm. Ensure that when bleach water holding cleaning cloths is visibly soiled, it is changed. - Food storage is on shelving and is covered - No evidence of pests noted at the time of inspection - Sanitation is acceptable. Note: - ensure utensils in kitchen that are not washed and sanitized immediately after use are stored in ice water, or water >60C