INSPECTION REPORT Health Protection DKAL-BYBTLY

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE February 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jian Ni Liang		NEXT INSPECTION DATE 6 Months
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Owner's phone was kept on the food preparation counter. 2) Eggs were stored on top of boxes of produce Corrective Action(s): 1) Phones are potentially contaminated and can cross contaminate food contact surfaces leading to a foodborne illness. Operator moved the phone to another shelf at the time of inspection. 2) Eggs were relocated to the bottom shelf during the inspection. Eggs are potentially contaminated foods that can cross contaminate ready-to-eat foods through accidental breakage or direct contact. Ensure eggs and raw meats are stored separately from ready to eat foods (bottom most shelf of coolers). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooler handles, rice cooker handles, and other equipment had greasy/sticky surfaces. Corrective Action(s): Thoroughly clean the facility and create a cleaning schedule to ensure the facility is maintained in good sanitary condition. Date to be corrected by: February 22, 2021 Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Dirty equipment that is no longer in use (mixers, juicers, etc.) were found stored around the facility accumulating grease and debris. Corrective Action(s): Remove all unwanted and unused equipment from the facility. Dirty equipment attracts pests and promotes unsanitary conditions in the food premises. Date to be corrected by: February 22, 2021 Violation Score: 1

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Domestic cooler: 4C - Domestic freezer: -18C - Sushi cooler: 3C - Double door freezer: -21C - Preparation cooler 2: 4C - Chest freezer: -20C - Walk-in cooler: 2C - Hot holding unit: 82C - Hot holding rice cooker: 78C - Sushi rice had an pH of 4.0 All units are equipped with accurate thermometers. Food probe thermometer was available on site. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Ware washing sinks equipped with functional drain plugs. - High temperature dishwasher achieved 72C at the dish surface after the final rinse cycle. Dine-in is primarily closed due to COVID. Facility is mainly using single-use containers. - Household bleach was available on site. Sanitizer solution was at 200 ppm chlorine residual. - Staff washroom was in satisfactory sanitary condition. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Pest proof bins are used for dry ingredient storage. - Most items are covered when stored in coolers. NOTE: Reorganize the storage area to ensure the floor was can be thoroughly cleaned and disinfected. Administration: - Operator has a valid FOODSAFE level 1 certification. - Permit is posted. NOTE: Sanitation logs should be maintained for the whole facility and the records should be available on site for review. COVID-19 Safety: - BCCDC signage is posted at the front entrance. - Masks are mandatory. Signs are posted. - Ground markings in place to allow for crowd control. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available on site for review.