INSPECTION REPORT Health Protection JKWK-CUAPTM

PREMISES NAME Midori Japanese Restaurant (Abbotsford)		Tel: (604) 864-9966 Fax: (604) 864-9955
PREMISES ADDRESS 2 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE August 1, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kyoungchan Park		NEXT INSPECTION DATE August 08, 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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: In walk in freezer and chest freezer observed containers of food stored on the floor or without lids. This may need to contamination of food. Corrective Action(s): Ensure food in storage is stored at least 15 cm off the floor on shelving and have food grade lids to cover the containers. Correction required in two days. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Old food spills and grease observed behind under counters and cooking equipment. Cleaning required. 2. Staff washroom is disorganized and need to be cleaned. Corrective Action(s): Clean and sanitized noted areas and organize the staff washroom. Ensure staff washroom hand sink is fully stock and accessible. Correction required one week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Broiler is leaking and is in need of repair. Operator states service is coming in today and repair will be applied this week with new parts. 2. Freezers have lots of ice build up. Thawing is required to ensure unit can close properly and maintain temperature. 3. Some equipment and rice cookers are held together by duct tape. Corrective Action(s): 1. Repair this unit and ensure hot and cold water is available when serving food. Potable hot and cold water is required for food premise to operate. If the water needs to be shut off during repair, the food facility will have to be closed during the repair. Correction required this week. 2. Thaw out freezers regularly to prevent excess ice build up. Correction required in one week. 3. Clean and sanitize equipment where possible. Consider repalcing equipment in poor condition in the near future. If the unit cannot be clean and sanitized adequately, they have to be repalced. Violation Score: 9

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Customer washrooms are sanitary with fully stocked hand sinks. Food is from an approved source. Take out containers and utensils are sanitary. Chlorine sanitizer in use at 200 ppm in sanitization bucket. Dishwasher final rinse at 100 ppm chlorine at the plate. Chemical test strips in use. Valid Permit posted in conspicuous location. Holding units: Display coolers, service coolers and walk in cooler at 4C and below. Freezers at -18C and below. Hot holding units at 65C and above, soup and sauces. Prepped beef is reheated to above 74C then placed in hot holding above 60C.