INSPECTION REPORT Health Protection 260909

PREMISES NAME Teriyaki Experience		Tel: (604) 534-6682 Fax:
PREMISES ADDRESS 406 - 19705 Fraser Hwy Langley, BC V3A 7E9		INSPECTION DATE May 8, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qian Sun		NEXT INSPECTION DATE May 15, 2023
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup in the hot holding unit was measured at 51C (ie: miso soup) Corrective Action(s): Ensure hot held food is maintained at or above 60C. Staff was advised to reheat miso soup to 74C or hotter before storing in hot holding unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was detected at 0ppm quats. According to staff, they were running low on quats sanitizer Corrective Action(s): Ensure sanitizer solution is readily available for use at the approrpriate concentration. In the meantime, make bleach-water solution at 100-200ppm chlorine to sanitize food contact surfaces/equipment/utensils etc. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwash station in the back kitchen was obstructed by a bowl of soup which was stored in the sink. Corrective Action(s): All handwash stations must be free of obstruction and easily accessible to staff at all times for hand hygiene. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff did not wash hands between tasks as observed during inspection, such as preparing food, repairing utensils and handling other equipment. Gloves were worn but were not changed and hands were not washed. Corrective Action(s): Proper handwashing must be performed regularily between tasks to ensure good hand hygiene. Gloves are not a substitute to handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tongs were stored on top of chooped vetegtables in the under-grill coolers with the handle touching the food. Corrective Action(s): Store in-use utensils such as tongs in a separate clear container. Proper scoops and utensils with handles should be used when stored inside food with handles sticking out, to prevent contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were noted on the crates and on the floor along the wall by the walk-in cooler. More droppings were also noted in the storage cabinet for take out containers in the front sushi prep area. However, the containers were covered and protected in a bag. Corrective Action(s): Clean and sanitize the areas with rodent droppings. Ensure food containers are covered and protected from contamination. Continue to monitor for pest activities. Staff mentioned that pest control service comes monthly. The recent pest control report was available. Date to be corrected by: May 15 2023 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A tile at the 3-compartment sink area was noted to be broken and accumulated with dirt and debris. Additionally, the counter at the front for handwashing and storing rice cookers was not in good repair. The caulking is stained and has mould, and the material is coming apart. Corrective Action(s): Repair the area and clean any dirt or debris away. Date to be corrected by: June 8 2023 Violation Score: 3

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

Comments

- Handwash stations were equipped with hot/cold running water, liquid soap and paper towel - All coolers and freezer met the required temperature - Quat sanitizer in wall-mount dispenser was available for 3-compartment sink for manual dishwashing