INSPECTION REPORT Health Protection MLOO-CVMTFU

PREMISES NAME Akari Japanese Restaurant (Delta)		Tel: (604) 590-1192 Fax: (604) 590-1619
PREMISES ADDRESS 7261 120th St Delta, BC V4C 6P5		INSPECTION DATE September 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung Nam Joo		NEXT INSPECTION DATE 3 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at kitchen hand washing station was empty. Corrective Action(s): Supply this dispenser with paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving next to dishwasher and wire racks above dishwashing sinks are rusty. Broken tiles underneath dishwashing sink. Corrective Action(s): Remove rust or replace shelving and wire racks and fix broken tiles. Ensure all surfaces are maintained and are durable, non-absorbent, and easy to clean. 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 (after correction) - Coolers are ≤ 4°C (except one sushi display cooler), freezers are ≤ -18°C, hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C. - 200 ppm bleach sanitizer is available - Dry storage areas are maintained - Premises is well lit - Permit is posted Note: - One sushi display cooler is maintaining 10°C. Currently not being used to store raw fish. Ensure perishable foods are not stored here (including cut vegetables and fruit). - Reviewed hand washing procedures. Ensure gloves are discarded before hand washing. Put on new gloves afterwards. - Start maintaining temperature logs again for all coolers, freezers, and hot holding units - Keep copies of all staff FOODSAFE certificates on-site for review. Send a copy to the health inspector. - Pest control company provides service every 2 weeks. Keep pest control reports on-site for review. Send a copy of the most recent report to the health inspector.