INSPECTION REPORT Health Protection AHEN-B8UTHX

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE January 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeongsook		NEXT INSPECTION DATE January 29, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not setup in the kitchen nor sushi bar at the time of inspection. Corrective Action(s): The Operator and staff setup 100 ppm chlorine sanitizer during the inspection. Make sure 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) is available inside the buckets with wiping cloths at all times during operation. Change the sanitizer and wiping cloth frequently throughout the day (e.g. morning time, lunch time, evening time) to maintain it at 100 ppm chlorine sanitizer. Re-sanitize all prep. surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden block knife holder cannot be adequately cleaned and sanitized on the interior surfaces. Corrective Action(s): Please replace the knife holder with a knife storage equipment that is easy to clean, smooth, durable, impermeable to moisture, and non-toxic (e.g. magnetic strip). Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available on-site. Corrective Action(s): Obtain an accurate probe thermometer that can be used to check food temperatures upon cooking food, at least every 2 hours during hot-holding of food, during the cooling process, and cold storage of food. Correct immediately. Violation Score: 1

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

Comments

-Operator had a FOODSAFE Level 1 certificate valid until September 8, 2023 and was present onsite. -Handsinks in the kitchen, sushi bar, front service area, staff washroom, and customer washroom were adequately supplied. -Dishwasher final rinse temperature was 79 degrees C (71 degrees C or hotter) at the plate. Display to monitor the dishwasher final rinse temperature at the manifold (82 degrees C or hotter during the final rinse cycle for a minimal of 10 seconds) was in good working order. -Coolers were at or below 4 degrees C. -Freezer temperatures were satisfactory. -Hot-held (non sushi rice) in the sushi bar and back kitchen was at or above 60 degrees C. -It was reviewed that time must be monitored for sushi rice which must be consumed or discarded within 4 hours of displaying the cooked rice between 4 to 60 degrees C. -No signs of recent pest activity were present on-site.