INSPECTION REPORT Health Protection LKIM-B5UN95

PREMISES NAME Akasaka Japanese Restaurant (Surrey)		Tel: (604) 588-1244 Fax: (604) 588-3535
PREMISES ADDRESS 15110 101st Ave Surrey, BC V3R 7V4		INSPECTION DATE October 24, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hyo Heyun Jang		NEXT INSPECTION DATE October 25, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bowl stored on garbage during food preparation. Food placed into bowl on top of garbage. CORRECTED DURING INSPECTION. Bowl washed and sanitized. . Pots stored on floor. . Corrective Action(s): DO NOT use the top of the garbage can as a table surface for placing bowls or pans. Pots are not to be stored on the floor. Relocate pots. . . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher reaching final sanitizing rinse of 57-59 degrees Celsius at the plate. At least 10 cycles occurred during inspection and temperature did not change from this range. . Mandolins (vegetable slicers) had debris on blades . Corrective Action(s): Once dishwasher has reached final sanitizing rinse of greater than or equal to 72 degrees Celsius at the plate REWASH ALL DISHES, UTENSILS, CHOP STICKS, POTS, TRAYS, PANS, CUTTING BOARDS, KNIVES, CONTAINERS, ETC. such that items are properly sanitized as there is no way of knowing when dishwasher malfunctioned. . Ensure staff are properly cleaning vegetable slicers / Mandolins . Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Bag of sprouts stored on top of open container of raw chicken. CORRECTED DURING INSPECTION - Sprouts relocated. Garbage bag used to store food items in freezer unit. Food items are uncovered in cooler units . Corrective Action(s): Do not store bagged sprouts on top of raw chicken. Do not use garbage bags to store food items as they are not intended for food storage and can leach chemicals into food items. Ensure all items in cooler are covered. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: - Under server station - Walls - Floors - Cooler grooves - Cooler seals . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler seal of under counter prep cooler in grill area is severely broken. Replace cooler seals that are broken. . Dishwasher is malfunctioning. Unit does not reach a final sanitizing rinse of greater than or equal to 72 degrees Celsius at the dish. . Corrective Action(s): Replace cooler seals that are broken. . Repair dishwasher IMMEDIATELY. Facility is CLOSED due to malfunctioning dishwasher. . Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use in kitchen at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Proper thawing techniques - Receipts available for inspection - Sushi rice at pH 4.5 or less - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. FACILITY IS CLOSED. CLOSURE ORDER ISSUED DUE TO: 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). FACILITY MUST DO THE FOLLOWING: 1. Repair dishwasher. Final sanitizing rinse of greater than or equal to 72 degrees Celsius must be achieved and maintained at the dish. 2. Clean and sanitize all dishes, utensils, glasses, teapots, pots, pans, lids, containers, serving items, trays, cutting boards, chop sticks, plates, bowls, etc. All of these items are to be run through the dishwasher once it has been repaired. 3. Do not open facility without approval from Fraser Health Authority. 4. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility. HEALTH INSPECTOR TO RETURN ONCE DISHWASHER HAS BEEN REPAIRED, FINAL SANITIZING RINSE OF GREATER THAN OR EQUAL TO 72 DEGREES CELSIUS HAS BEEN ACHIEVED AND ALL DISHES, UTENSILS, PLATES, BOWLS, POTS, PANS, TRAYS, CUTTING BOARDS ETC. HAVE BEEN RUN THROUGH THE DISHWASHER AND PROPERLY SANITIZED.