INSPECTION REPORT Health Protection RWOG-AQ9UKD

PREMISES NAME Kabuki Sushi Japanese Restaurant		Tel: (604) 465-6663 Fax:
PREMISES ADDRESS 12522 Harris Rd Pitt Meadows, BC V3Y 2J4		INSPECTION DATE August 15, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Il Whan Cho		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A cutting board was observed to be sitting in the parking lot outside the building. Staff stated that they were putting it outside to dry in the sun. Corrective Action(s): Wash your cutting boards in your dishwasher. If they become too pitted to easily clean, replace them. Staff brought the cutting board in at the time of inspection and put it in the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Foam and silver tape used to line stainless steel tables. 2) Newspaper was used to soak oil from fried foods. Corrective Action(s): 1) Do not use foam and silver tape to line stainless steel tables as this surface cannot be properly washed and sanitized. 2) Do not use newspaper to soak oil from fried foods. The ink and paper are not suitable for food contact. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers in some of the coolers were not working. Corrective Action(s): Replace all the thermometers. Violation Score: 1

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held foods measured at 60C or hotter - Dishwasher measured 50ppm chlorine after the final rinse cycle - Sanitizer measured 100ppm chlorine in the spray bottle - Handwashing stations stocked with soap, paper towels and hot and cold running water - Sushi rice pH 4 Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire July 29, 2018 Note: Ensure that food is cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less