INSPECTION REPORT Health Protection MBEK-CXC2EZ

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE November 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeongsook		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in buckets (front and back) measured approximately 10 ppm chlorine bleach. Sanitizer in two spray bottles measured over 200 ppm chlorine bleach. Corrective Action(s): Sanitizer concentration corrected to 100 to 200 ppm chlorine bleach. Ensure sanitizer is maintained at concentrations required for safe and effective sanitizing of food contact surfaces. Surfaces to be resanitized. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): A pair of used single use gloves observed on top of the cutting board surface of the kitchen preparation cooler. It was stated that gloves were intended for re-use. Corrective Action(s): Gloves discarded. Surface of prep table sanitized. Ensure single use gloves are used only once, then discarded after use. Hands are to be washed properly before putting on a new pair of gloves to avoid potentially contaminating a new pair of gloves. Changes gloves and wash hands as often as necessary to prevent potential contamination of food and food contact surfaces/equipment. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Thermometers available for coolers. Freezers at -18 degrees C or less. Hot holding at 60 degrees C or more. Food is covered. Rice pH at 4.0. Raw foods such as raw chicken are not stored above ready-to-eat foods. Hand sinks unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink supplied with hot and cold running water. High temperature dishwasher measured 78 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more at the utensil surface). Equipment and utensils stored in clean condition. Ice machine in clean condition. Scoop stored in sanitary manner. No signs of pest activity observed at time of inspection. Fitted screen door in use at back door. FOODSAFE requirements met at time of inspection. Certificate valid to September 19, 2028. Permit posted.