INSPECTION REPORT Health Protection YTAN-BAUT2J

PREMISES NAME Tokyo Hon Sushi		Tel: (604) 530-4991 Fax:
PREMISES ADDRESS 101 - 20486 64th Ave Langley, BC V2Y 2V5		INSPECTION DATE April 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hiwon Cho & Young-Min Kim		NEXT INSPECTION DATE April 16, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap available in staff washroom. Corrective Action(s): Operator refilled liquid soap bottle at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Individually portioned bowls of tofu and green onion (for miso soup topping) were stacked directly on top of one another in a cooler, with the bottoms of bowls potentially contacting the food items. Corrective Action(s): Discontinue this practice. If stacking dishes of pre-portioned food, each dish must be covered such that the bottoms of dishes do not come in direct contact with food. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris accumulation noted on floors and walls in hard to reach areas, and on sides of cooking equipment (such as the deep fryer). Corrective Action(s): Deep cleaning required. Ensure areas under equipment are cleaned and sanitzed on a regular basis. Correct by: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A portion of the sliding window for the sushi bar cooler has been replaced with a corrugated plastic board that is not food-grade material and cannot be easily cleaned and sanitized. Corrective Action(s): All surfaces that could potentially come into contact with food must be food-grade, smooth, durable, non-absorbent, and easily cleanable. Correct by: 1 month Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Counter-top deep fryer for domestic purposes was in use and not under ventilation canopy. Corrective Action(s): Remove counter-top deep fryer from facility, as this piece of equipment has not been approved for use. All frying must be done under sufficient exhaust system. Correct by: Today Violation Score: 1

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

Comments

- Hand washing sinks in food preparation areas and in customer washrooms were properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 76C at the dish surface during the final rinse cycle - Sanitizer solution available in buckets at 100 ppm - 200 ppm in back kitchen and at sushi bar. **Ensure sanitizer solution is also available at server station for sanitizing customer tables. - All coolers were maintaining temperatures at 4C or colder - All freezers were maintaining temperatures at -18C or colder - Miso soup hot held at above 60C. Rice hot held at above 60C. - Food storage practices satisfactory - food stored properly covered/wrapped and off the floor (aside from stacked bowls of tofu - see violation code 209). Good separation of raw and ready-to-eat food items. - Sanitation of high-touch surfaces (prep tables, cooler/freezer doors and handles, etc.) is good. As noted above, sanitation in hard to reach areas require some improvement. - No signs of pest activity noted at time of inspection.