INSPECTION REPORT Health Protection AKWN-AZNU6D

PREMISES NAME Kojima Sushi		Tel: (604) 522-3816 Fax:
PREMISES ADDRESS 410 6th St New Westminster, BC V3L 3B2		INSPECTION DATE June 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dengfeng Lin		NEXT INSPECTION DATE June 13, 2018
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 = 36

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two full trays of cooked food were found in the walk-in cooler and were at 30 degrees Celsius. Corrective Action(s): Foods must be cooled as quickly as possible in small portions/batches. When cooked food is stacked together (like the cooked meat and tempura) the heat is trapped within and the foods cannot cool quickly. Instructed staff to divide the food into smaller portions to enable more rapid cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Drapes hanging between kitchen and sushi bar are filthy. Corrective Action(s): Drapes need to be changed and laundered daily. Filthy drapes can lead to cross-contmaination because food handlers constantly touch the drapes when passing into the sushi bar/kitchen. Instructed staff to remove the dirty drapes at time of inspecion. Staff replaced the dirty drapes with a set of clean drapes. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Low temperature dishwasher did not have any sanitizer residual. Corrective Action(s): Sanitizer residual was not detected on dishware that had been washed in the low-tmperature dishwasher. Dishwasher was run three times and each time sanitizer residual could not be detected using chlorine test strips. Dishwasher shall be serviced/repaired to ensure at least 50ppm chlorine residual. Until the dishwasher is repaired, all dishware and utensils shall be manually sanitized after they come out of the dishwasher. Use a clean container and fill with clean water and bleach (1 oz bleach for every 4 litres of water). Fully submerge the dishware and utensils in the bleach and water solution for two full minutes and then allow to air dry. Water and bleach solution shall be changed every 2 hours. Date to be corrected: June 13, 2018 Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towels were absent for the hand sink at the bubble tea area. Corrective Action(s): All hand sinks must be stocked with paper towels in a holder/dispenser. At time of inspection, staff provided paper towels for this hand sink but there was no holder/dispenser. Provide a holder/dispenser for the paper towels at this hand sink. Hand sink was stocked with liquid soap. Date to be corected: June 13, 2018 Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat stored in between no-cook items in the main preparation cooler in the kitchen. Corrective Action(s): Raw meats stored in close proximaty to no-cook items (i.e. ingredients for salads and cold dishes) can lead to cross-contamination. Instructed staff to rearrange the food inserts to separate no-cook items and items that require cooking. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found under the cabinet in the sushi bar. Corrective Action(s): Clean up mouse droppings and sanitize the area with bleach and water. At time of inspection, numerous sticky traps and live traps for mice were observed throughout the premise. Date to be corrected: June 12, 2018 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Storage areas were generally organized. Kitchen and sushi bar hand sinks were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Chemicals stored in a safe manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-AZNU6D
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil, vegetable gyozas and noodles.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment