INSPECTION REPORT Health Protection MDIL-BCDUAK

PREMISES NAME Midori Japanese Restaurant (Abbotsford)		Tel: (604) 864-9966 Fax: (604) 864-9955
PREMISES ADDRESS 2 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE May 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kyoungchan Park		NEXT INSPECTION DATE May 22, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: prep cooler ambient air temperature at 11 degree Celsius. Corrective Action(s): All potentially hazardous foods moved to walk in cooler with ambient air temperature below 4 degree Celsius. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No Cl detected in the rinse cycle. Corrective Action(s): Service technician contacted. Technician will be onsite in 2 hours. Only use single serve utensils until the dishwasher is serviced. All reusable dishes / utensils must be washed manually until the dishwasher is serviced. Violation Score: 15

Non-Critical Hazards: Total Number: 6

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Observed meats thawing at room temperature Corrective Action(s): Ensure all potentially hazardous foods are thawed in an acceptable manner such as in cold water, cooler or during the cooking process. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation in hard to reach areas such as but not limited to behind and underneath equipment, tables and shelves. Corrective Action(s): Thoroughly clean the entire food premises. Sanitize all food contact surfaces. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: newspaper, cardboard and table mat like material used in the food premises. Corrective Action(s): Do not use these materials. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler in the kitchen area does not maintain food temperature at or below 4 degree Celsius. - observed water pooling in the dry storage area - walk in cooler shelving require cleaning and repainting - shelves in the kitchen area are starting to deteriorate Corrective Action(s): - Service the cooler and ensure cooler maintains food temperature at or below degree Celsius. - repair the water leak - Clean the shelves and repaint the shelves. - replace the shelves with stainless steel shelves or some other material that is easy to clean and impervious to moisture. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: some ceiling lights are not functional or missing cover Corrective Action(s): Ensure all lights are functional and equipped with bulb covers, Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Items not needed for the operation are stored in the food premises. Corrective Action(s): Remove all items not needed for the operation of the food premises. Violation Score: 1

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

Comments

Public Comments Routine Inspection Front Sushi Bar area - Hand wash station stocked with liquid soap and paper towels - All cooler ambient air temperature below 4 degree Celsius - Freezer ambient air temperature below -18 degree Celsius - Rice hot holding temperature above 60 degree Celsius - 100 ppm Cl solution available Kitchen Area - Hand wash stations stocked with liquid soap and paper towels - chest freezer ambient air temperature below -18 degree Celsius - rice hot holding temperature above 60 degree Celsius Discussed the requirements for storing sushi rolls at room temperature. Potentially hazardous foods stored at room temperature for more than 2 hours must be discarded. Time monitoring must be in place. Note; temperature logs and dishwasher sanitizer concentration must be checked and recorded. - Store all personal items such as advil, other pills, phone charger etc in designated area away from food prep and storage area.