INSPECTION REPORT Health Protection MLUO-CM3R5Z

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 December 13, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kyoungchan Park		NEXT INSPECTION DATE January 11, 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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: This is still outstanding from previous routine inspection. Light covers for light above the kitchen area are missing and some lights are burn out. More lighting required in the kitchen/prep area and boiler room. Corrective Action(s): Replace lights that are not working and install light cover. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Same outstanding issue from previous inspection. Light covers were missing in parts of the storage area and there is a hole on the ceiling above the dishwashing area. Corrective Action(s): Replace missing tiles and cover any holes on the ceiling or walls. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken paper towel dispenser in the back and also no paper towel holder in the sushi area. Corrective Action(s): Install paper towel dispensers at the back and front sushi prep area. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Kitchen employee in back has expired Food Safe 1 and no other staff has valid Food Safe 1. Corrective Action(s): Ensure there is at least one person on duty at all times with valid Food Safe 1 certification. Violation Score: 1

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

Comments

Hand sinks provided with liquid soap and paper towels. Bleach sanitizer available at 100 ppm - ensure to prepare bleach and wipe all food contact surfaces prior to starting food preparation. New dishwasher installed - low temp (chlorine residual was at 100 ppm) obtain test strip Temperature checks: - walk-in cooler was at 1-2 deg C - walk-in freezer was at -20 deg C - prep line coolers/ small freezers was at 3 deg C and -18 deg C respectively - sushi display cooler at 0 deg C - under counter cooler below 4 deg - hot holding for soup was at 80 deg C No temp log available at time of visit. It is important that a daily monitoring and recording of the temperatures is conducted as this is a large part of your food safety plan. Ensure temperature log is available and up to date starting today. * Ensure you have a pest control monitoring program. * Plan for future renovations as the facility is showing signs of wear and tear. * Follow your Sanitation plan to ensure premises is maintained in sanitary condition. Thank you for your efforts in maintaining a clean kitchen.