INSPECTION REPORT Health Protection MBEK-CR7RWT

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE April 24, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Lee Jeongsook		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable spiralizer observed to be stored with dried-on food debris. Corrective Action(s): Corrected. Ensure all equipment and utensils are properly washed, rinsed, and sanitized after use. Ensure equipment and utensils are stored in sanitary condition. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer (e.g. bleach water sanitizer) available for sanitizing food contact surfaces in kitchen and sushi prep areas. Corrective Action(s): Bleach water sanitizer was prepared at time of inspection (100 to 200 ppm chlorine) for above-noted areas. Sanitizer spray bottles labeled, wiping cloths stored in sanitizing bucket. Ensure sanitizer is available at all times during operations, at the correct concentration for safe and effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine bleach water). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Staff washroom hand sink lacked liquid soap. In addition, hand sink basin was filled with plastic bags. - During the inspection, staff placed a bucket into the front hand sink which is located near the kitchen entrance. Corrective Action(s): Items noted above were removed from the hand sink basins, and liquid soap supplied. Ensure that at all times, all hand washing stations remain unobstructed and are supplied with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Double stacking of containers with food, with no barrier in between, was observed in prep cooler. - Scoops stored in food storage containers with handles in contact with food product. Handles encrusted with food product. Bowl used for scooping mayonnaise was stored in mayonnaise bucket. - Some containers of food were observed with no lid/cover (in preparation cooler, near cook line - flour). Corrective Action(s): Corrected. Ensure all food is properly covered to protect from potential contamination. Do not double stack containers of food without a suitable barrier or cover in between. Ensure scoops are stored safely to limit potential contamination of food product (i.e. store scoops in a manner in which the handle does not contact the food, do not use bowls for scooping food). Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Thermometers in place. Freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Sushi rice pH at 4.2 or less (pH: 4.0). Raw animal products such as raw chicken were not observed to be stored above ready-to-eat foods. Hand sinks in the kitchen, sushi preparation area, and customer washroom were supplied with hot and cold running water, liquid soap, and paper towels. High temperature dishwasher measured at 71 degrees C or more at the utensil surface during the final rinse (measured 76 degrees C). It was stated that all equipment/utensils (unless cleaned in place) are washed and sanitized through dishwasher. Cook line ventilation canopy and equipment in sanitary condition. Ice machine in clean condition. Ice scoop stored in container outside machine. No signs of pest activity observed at the time of inspection. FOODSAFE requirements met at time of inspection. Certificate valid until September 8, 2023. Permit posted in front area. Note: Inspection conducted by student Environmental Health Officer (EHO), under supervision of district EHO.