INSPECTION REPORT Health Protection VCHN-B5ZPED

PREMISES NAME Todai Japanese Restaurant Ltd		Tel: (604) 596-7179 Fax:
PREMISES ADDRESS 11156 84th Ave Delta, BC V4C 2L7		INSPECTION DATE October 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Chang Kim		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Missing light cover for light fixture above small preparation cooler in the kitchen. Damaged light cover for light fixture above the sliding glass door cooler. Corrective Action(s): Provide adequate covers for light fixtures. Correct by November 12, 2018. Violation Score: 3

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

Comments

Routine inspection: Sushi bar: Hand sink provided with liquid soap and paper towels. Bleach sanitizer solution available for use in labeled spray bottle. Sushi bar display cooler at 0-2 degrees C. Small preparation cooler inserts and lower section at or below 4 degrees C. Under the counter cooler at or below 4 degrees C. Servery: Hot holding at or above 60 degrees C. Freezer at -23 degrees. Upright freezer at -16 degrees C. Under the counter cooler at or below 4 degrees C. Beverage cooler at 6-7 degrees C. No cold potentially hazardous foods stored. Permit posted. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Kitchen: Hand sink provided with liquid soap and paper towels. Bleach sanitizer solution available for use. Reminder to store all wiping cloths in this solution when not in use. General sanitizer formula: 1oz of regular unscented bleach to 1 gallon of water. High temperature dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Preparation cooler inserts at 3 degrees C. Lower section at 2 degrees C. Sliding glass door cooler at 4 degrees C. Domestic cooler at 1 degrees C. Freezer section at -16 degrees C.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B5ZPED
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment