INSPECTION REPORT Health Protection YTAN-B5WPYK

PREMISES NAME Tokyo Hon Sushi		Tel: (604) 530-4991 Fax:
PREMISES ADDRESS 101 - 20486 64th Ave Langley, BC V2Y 2V5		INSPECTION DATE October 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hiwon Cho & Young-Min Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - One container of raw meat was stored above ready-to-eat food items in an upright cooler. - Scoops were being stored directly in dry ingredients Corrective Action(s): - Store all raw meats below ready-to-eat food items. - Do not store scoops in dry ingredients. Wash and sanitize all scoops after use, as there are no designated scoop holders. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy baffles had a significant amount of grease build-up on them. Corrective Action(s): Baffles must be cleaned and sanitized more frequently in between scheduled professional cleanings. Correct by: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the sliding glass panels for the sushi bar display cooler is too short and leaves an open gap. Corrective Action(s): Replace panel with a larger one; all coolers must be able to properly close to prevent cold air from escaping. Temperature of cooler was below 4C. Correct by: 1 week Violation Score: 3

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

Comments

- Reminder that rice scoops and other in-use utensils must be stored in ice water, NOT room temperature or warm water. Utensils and holding containers must be washed and sanitized every 2 hours. - All hand washing stations were supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available in back kitchen and at sushi bar at 200 ppm - All coolers were measured to be at 4C or colder - All freezers were measured to be at -18C or colder. *Note: Ensure freezers are regularly defrosted to prevent ice build-up. - Soup was hot held at above 60C - High-temperature dishwasher reached 73C at dish surface during rinse cycle - Small portions of food items for sushi (crab meat, avocado, cucumbers) held out at room temperature on sushi bar during lunch rush - OK. Ensure to use up or return to cooler at 4C or colder within 2 hours. - General sanitation is good - No signs of pest activity noted - Temperature logs up to date.