INSPECTION REPORT Health Protection AKAO-BCEU3C

PREMISES NAME Damiko Sushi		Tel: (778) 908-1117 Fax: (604) 590-1252
PREMISES ADDRESS 2 - 7280 200th St Langley, BC V2Y 1S7		INSPECTION DATE May 22, 2019	TIME SPENT 1 hour
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: According to sushi chef, the hand sink in the sushi bar is not being used for hand washing, Corrective Action(s): Food handler working at the sushi bar must wash their hands using liquid sop at the hand sink wthin the sushi area. Ensure to provide a barrier between hand sink and the cutting board used for sushi preparation. Alternately, ensure to provide some gap between hand sink and sushi preparation table ( Immediately) Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A plastic container containing raw beef was found stored above the cooked chicken The cooked chicken was discarded during the inspection. 2. Several dry food items, cooking oil containers and avocados etc. were found stored just outside the washroom doors in the hallway leading to the washooms. Corrective Action(s): 1. Do not store raw poultry or meats above any ready-to-eat items or vegetables. Ensure that raw meats/poultry items are alway stored on the bottom shelves below any ready to eat food. 2. Do not store any food item(s) directly acorss from the washroom doors. It is recommended to install a self-closing ( spring loaded) device on both washroom doors so that they close automatically. ( Immediately) Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk-in cooler registered 7.5 degrees C at the time of inspection ( lunch rush??). 2. Under-counter cooler in the sushi bar registered 7 degrees C at the time of inspection Corrective Action(s): 1. Repair or adjust the walk-in cooler so that it is capable of maintaining foods at 4 degrees C or less at all times ( Immediately). 2. Repair or adjust the sushi under counter cooler so that it maintains 4 C or less at all times. 3. Relocate all fish/perishable items in another cooler operating at 4 C or below. Violation Score: 15

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

Comments

Sushi bar < 4 C Preparation cooler across from the grill < 4 C. Beverage cooler < 4 C. Hot holding of miso soup and rice> 60 C. Deep freezers < -18 C. Liquid soap and paper towels available at the hand sinks. Chlorine bleach sanitizer in the wiping cloth bucket tested 200 ppm. * Temperature logs are missing since May 17. Ensure to monitor and record cooler temperature at least once a day.