INSPECTION REPORT Health Protection CSWY-C4VU26

PREMISES NAME Edo Japan (Surrey)		Tel: (604) 498-5446 Fax:
PREMISES ADDRESS 1405 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE July 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Wu		NEXT INSPECTION DATE 3 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop with handle observed submerged in flour in the kitchen area. Corrective Action(s): Scoop was removed. Ensure the all scoops are stored outside all dry goods bins in a sanitary manner to prevent cross contamination of food. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking between the wall and hand sink in front area observed missing and damaged resulting in accumulation of organic debris. Corrective Action(s): Repair caulking to maintain the premises as approved plans and to ensure all surfaces are durable, smooth, and easy to clean. Violation Score: 1

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

Comments

Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel - Premises in good sanitary condition - All refrigeration units holding 4 C or below - Freezers holding -18 C or colder - Hot holding units at 60 C or higher - No signs of pests - FoodSafe certified staff present - Chemicals observed stored separately from food - QUAT sanitizer in food preparation area at 200 ppm - Drink nozzles kept in sanitary condition - Personal items kept in separate location from food - Raw food stored below all ready to eat foods in refrigeration units - Foods covered in cooler and freezers - Pest proof containers for dry goods - Cooler seals and handles free maintained in sanitary condition - Time stamping used for all foods held at room temperature (Two hours maximum) - Sushi rice time stamped for two hours at room temperature then to be discarded. pH of rice with test strip measured 4.5 - Thermometers observed in all refrigeration units Results of inspection communicated to operator