INSPECTION REPORT Health Protection JELR-CNEVHU

PREMISES NAME Bistro Peekaboo		Tel: (604) 943-7079 Fax:
PREMISES ADDRESS 1297 56th St Delta, BC V4L 2A6		INSPECTION DATE January 25, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chen Yang		NEXT INSPECTION DATE 1 Month
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 = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of crab meat made this morning is being stored in produce cooler at 6C. Corrective Action(s): All potentially hazardous foods (PHFs) are to be cooled quickly and stored at 4C (or 40F) or colder. Provide an accurate indicating thermometer for all coolers that store PHFs. Corrected: Crab meat moved to another cooler that is keeping 4 C or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: It is unclear how long operator is storing sushi rice (with added vinegar) at room temperature. Corrective Action(s): Time tracking for room temperature is required or pH test of sushi rice over time is required. Provide a copy of your food safety plans, including sushi rice, to Fraser Health. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on floor and on some shelves and behind some equipment. Operator advised that the shelves and floor were cleaned last night. Two monitoring traps checked - empty. Corrective Action(s): Pest management program to include: 1. Keep all food in pest proof bins. 2. Clean and sanitize all food contact surfaces at start of day and throughout day (every 4 hours). 3. Clean up food spills daily and repair any water leaks. 4. Seal holes where pests may enter. 5. Monitor for pests. 6. Follow advice of pest control expert. Provide copy of report from licenced pest control. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food/grease buildup on shelves and wall beside cooking equipment. Floor requires improved cleaning in hard to access areas. Corrective Action(s): Follow a written routine cleaning schedule. Clean and sanitize food contact surfaces every 4 hours. Violation Score: 9

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

Comments

Coolers - sushi display, middle domestic cooler - at 4 C or colder - ok. Right domestic cooler used for produce 6C - see above re crab product. Hot holding - miso soup, tempura sauce, and hot rice - >60C/140F. Sushi rice - vinegar added/no pH test - time tracking required - see above. Sockeye salmon - is frozen by supplier. Reports previously provided to Fraser Health - good. ***Please provide a copy of last invoice for salmon. Food Safe - Operator advises he took Food Safe Level 1 3-4 years ago. Note: Check Food Safe certificate and renew before it's 5 year expiry date. Hand washing - Staff preparing food in the back area cooking kitchen are to use a designated hand sink in that area. Designate hand sink. Provide liquid hand soap or use dishwashing soap if safe to do so. Paper towels provided. Hand sink in front sushi prep area has hot/cold water, liquid soap, and paper towels in dispensers. Chlorine sanitizer - reviewed wash, rinse, sanitize, and air dry procedures. Wiping cloths are new daily and are sanitized with chlorine bleach. Sanitizer - >400ppm measured (note that 100-200 ppm chlorine required). Amend your written sanitation plan to show cleaning and sanitizing food contact surfaces (including cutting boards used throughout the day) every 4 hours. Commercial dishwasher (newer model) has a hot water final sanitizing rinse of 82C at the gauge and 71C measured inside of the machine (temperature test strip turned black). Pest control and cleaning - see above. Signature not required. Operator provided email address - report to be emailed