INSPECTION REPORT Health Protection MLOO-BBBUKH

PREMISES NAME Seh-Mi Japanese Restaurant (Abbotsford)		Tel: (604) 850-1242 Fax:
PREMISES ADDRESS 2443 McCallum Rd Abbotsford, BC V2S 3P6		INSPECTION DATE April 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dae Ya Holdings Ltd.		NEXT INSPECTION DATE April 24, 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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Potentially hazardous foods stored in the kitchen prep cooler at 7C. 2. Potentially hazardous foods stored in the right side of sushi bar cooler at 9C. Corrective Action(s): Move all affected potentially hazardous foods to another cooler capable of maintaining ambient temperatures at 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available. Corrective Action(s): Prepare bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) of unscented household bleach per 1L clean water. Ensure sanitizer is always available when business is in operation. Keep wiping cloths in the bucket of sanitizer when not in use. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): A cloth towel was being used to dry hands after hand washing. The cloth towel is not laundered in between uses. Paper towels are available at the dispenser. Corrective Action(s): Use only paper towels for drying hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen prep cooler is maintaining ambient temperatures of 7C. Right side of the sushi prep cooler is maintaining ambient temperatures of 9C. Corrective Action(s): Repair or adjust these coolers. Do not store any potentially hazardous foods in the kitchen prep cooler and the right side of the sushi prep cooler until they are capable of maintaining ambient temperatures of 4C or less. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-up, left/center of sushi prep) are < or = 4C - Freezers (walk-in, domestic) are < or = -18C - Hot holding units (miso soup, rice) are > or = 60C - High temperature dishwasher is available. Final rinse temperature reached 73.1C at the plate level. - 200 ppm bleach sanitizer is available in bucket with wiping cloth (after correction) - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note - Temporary FOODSAFE Level 1 certificate available (Certification date: March 9, 2019). Ensure copy of actual certificate is kept on site when available.