INSPECTION REPORT Health Protection YTAN-AYLSY2

PREMISES NAME Tokyo Hon Sushi		Tel: (604) 530-4991 Fax:
PREMISES ADDRESS 101 - 20486 64th Ave Langley, BC V2Y 2V5		INSPECTION DATE May 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hiwon Cho & Young-Min Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored directly in dry ingredients, with handles contacting the food. Rice scoop was stored in room temperature water. Corrective Action(s): Ensure all scoops are stored in designated scoop holders or washed and sanitized after each use. Store all utensils in ice water in between uses, and ensure to wash and sanitize every 2 hours. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry ingredient bin for sugar requires cleaning and sanitizing. Lower shelf of prep table by back receiving door also requires cleaning and sanitizing. Corrective Action(s): Correct by: 2 days Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Two light covers were missing in kitchen prep area. Corrective Action(s): Replace light covers. Correct by: 2 weeks Violation Score: 3

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

Comments

*One styrofoam box of fish was just delivered prior to inspection, temperature still below 4C. Ensure fish is portioned out and returned to cooler within the next hour. - All hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available at 200 ppm in several sanitizer buckets and in spray bottle - High-temperature dishwasher reached 71C at dish surface during rinse cycle - All coolers were measured to be at or below 4C - All freezers were measured to be at or below -18C - Hot holding of rice and miso soup measured to be above 60C - Food storage practices good - all food properly covered and stored off the floor - General sanitation very good - No signs of pest activity noted. Ensure back door stays closed at all times.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AYLSY2
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:
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