INSPECTION REPORT Health Protection AHEN-BM5TQZ

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE February 25, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeongsook		NEXT INSPECTION DATE March 03, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the sushi bar. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer during the inspection in the sushi bar. Make sure 100 ppm chlorine sanitizer is available in the sushi bar during operation to enable the prep. surface to be sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of food debris was evident in the following areas: -Exterior surface of the large chest freezer in the kitchen -Door seal of the small white freezer in the kitchen near the dishwasher -Backdoor floor corner -Floor between the two chest freezers in the kitchen -Floor corner next to the upright freezer in the kitchen -Floor corner near the customer washroom -Floor corner between the counter and wall in the sushi bar. -Metal wired storage rack near the chest freezers. Corrective Action(s): Clean the above-mentioned areas to remove the buildup; Correct by March 3, 2020. Contact the district Environmental Health Officer for a follow up inspection one the cleaning is done to remove the build-up. Violation Score: 15

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

Comments

Handsinks in the kitchen, sushi bar, front service area, customer washroom, and staff washroom were supplied with liquid soap, hot and cold running water, and paper towels. 3-compartment sink was supplied with hot and cold running water. 100 ppm chlorine sanitizer was available in a bucket with wiping cloths in the kitchen. Dishwasher final rinse temperature was 78 degrees C (71 degrees C or hotter) at the plate level. Refrigeration units were at or below 4 degrees C. Sushi bar cooler was at -1 degrees C and upright cooler across the sushi bar was at 3.8 degrees C. Freezers were at or below -18 degrees C. Hot-held rice was at or above 60 degrees C in the kitchen. Sushi rice pH was below 4.2 in the sushi bar. No signs of recent pest activity was present at the time of the inspection. Operator with a valid FOODSAFE level 1 certificate was present on shift (expiration date: September 8, 2023).