INSPECTION REPORT Health Protection MLOO-B3VUJ9

PREMISES NAME Il Uk Jo Restaurant Ltd.		Tel: (604) 583-9622 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE August 22, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) David Shon		NEXT INSPECTION DATE August 23, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes and equipment cannot be sanitized at the dishwasher due to inadequate temperatures. Corrective Action(s): Manual sanitizing of dishes and equipment is permitted temporarily. 1. Wash all dishes and equipment using the dishwasher 2. Clean and sanitize one compartment of the nearby sink 3. Fill up this sink with 100 ppm bleach solution 4. After washing dishes and equipment in the dishwasher, submerge completely in the bleach solution for 2 minutes 5. Allow time to air dry before using Date to be corrected by: Immediately *Manual dishwashing sign provided to operator Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vacuum packaged meat observed thawing in room temperature. Meat is still frozen. Corrective Action(s): Cut open packaging to allow air to flow and thaw using one of the following methods: 1. Inside cooler at 4C or below 2. Under cold running water 3. Small portions can be thawed during cooking *Operator cut open the packaging and moved meat to cooler. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher reaches no more than 66C at the plate level during the final rinse. Corrective Action(s): Repair this dishwasher so that it is capable of reaching 71C or more at the plate level during the final rinse. Date to be corrected by: August 23, 2018 *Operator arranged for repairs during inspection. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-up, prep, sushi bar) at < or = 4C - Freezers (stand-up, chest) at < or = -18C - Hot holding (soup) at > or = 60C - Temperature logs are maintained - Two compartment sink available for manual dishwashing - No signs of pests observed during inspection