INSPECTION REPORT Health Protection JVIK-BM6U3N

PREMISES NAME Tokyo Garden Japanese Restaurant		Tel: (604) 888-3141 Fax:
PREMISES ADDRESS 23343 Mavis Ave Langley, BC V1M 2S1		INSPECTION DATE February 26, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sun Dong Hong		NEXT INSPECTION DATE March 11, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed manual dishwashing by operator without the sanitizing step Corrective Action(s): Operator is aware of the manual dishwashing method - wash, rinse & sanitize with 100ppm Cl solution. Operator prepared 100ppm Cl solution at time of inspection Provided dishwashing signage. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing at sushi station is not equipped with paper towel Front hand washing station is not equipped with hot running wter Corrective Action(s): Ensure all hand washing sinks are equipped with liquid soap in a pump, paper towel in a dispenser and hot and cold running water at the taps. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Observed open spices used for cooking in dishwashing area 2. Lid missing from sushi rice container Corrective Action(s): 1. Relocate spices, etc. away from dishwashing area and into food prep area 2. Replace container - ensure it has an appropriate lid Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed a significant fly problem at the facility Corrective Action(s): The facility requires a thorough cleaning which will help the issue. Also, operator is to call pest control to have the facility treated. Pesticides available at retail stores may not be suitable in kitchens; therefore, call pest control to ensure appropriate treatments that are safe for your food service establishment. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness of facility is not satisfactory Corrective Action(s): the facility requires a thorough cleaning from top to bottom. When cleaning, be sure to wash surfaces with soap and water to remove grease residue, rinse and then sanitize with a 100ppm Cl solution (1/2 tsp bleach for 1L water) - all counters, shelves, cupboards, storage racks, etc. - Inside of all coolers including shelves and under coils of sushi cooler - floors, walls, counters, light switches, handles, etc. - Remove all duct tape, cling film wrap and cardboard as discussed - cleaning under sinks - Silicone at dishwashing sinks, remove duct tape Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation: Observed single use containers being re-used for food storage Corrective Action(s): These containers are not intended to be washed, rinsed and sanitized and repeated use for food storage. Relace containers for food grade containers that are intended for re-use. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers missing in coolers Corrective Action(s): Provide thermometers for all coolers Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Foodsafe level 1 has expired Corrective Action(s): Ensure your foodsafe level 1 is refreshed every 5 years. Retake foodsafe level 1 Violation Score: 1

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

Comments

Discussed in-use utensil policy: ensure all cutting boards, knives, tongs, etc. are washed and sanitized at the two compartment sink at least every 2 - 4 hours. All coolers less than 4C, Freezers less than -18C Bleach on-site - obtain chlorine test strips