Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-CH6QWY
PREMISES NAME
Nagoya		Tel: (604) 585-6040
Fax:
PREMISES ADDRESS
9175 148th St
Surrey, BC V3R 3W7		INSPECTION DATE
August 10, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Lee Jeongsook		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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 = 5
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
Hand basin in staff washroom blocked with several container lids. Access to hand sink blocked with several bags of empty bottles/cans for recycling.
Corrective Action(s):
Remove container lids from hand basin. Clear pathway to hand sink. Ensure all hand washing stations are unobstructed, easily accessible and fully equipped with liquid soap, paper towels and hot/cold running water.
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 Inspection:

Kitchen:
- Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
Coolers (sliding door, prep) maintained at or below 4 degrees Celsius.
Freezers (chest, standup and under-counter) maintained at or below -18 degrees Celsius.
Hot holding for rice maintained above 60 degrees Celsius.
- High temperature dishwasher sanitizing with 78.4 degrees Celsius at dish level after final rinse cycle.
- 3-compartment sink available for manual warewashing. Drain plugs available.
- Bleach available onsite for sanitizing step for manual warewashing.
- Concentration of chlorine (bleach) sanitizer in bucket = 200 ppm.
- Back door open was open at the time of inspection but screen door was closed and mesh fully intact.

Front:
- Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
Sushi coolers and front coolers maintained at or below 4 degrees Celsius.
Freezers maintained below -18 degrees Celsius.
Hot holding for miso soup maintained above 60 degrees Celsius.
- Ice machine clean. Ice scoop stored in designated container.

Overall:
- General food storage practices satisfactory:
Food covered and protected from contamination.
Food stored at least 6 inches (15 cm) off the floor.
- No signs of pest activity at the time of inspection.

Operator signature not required due to the COVID-19 Pandemic.