INSPECTION REPORT Health Protection VCHN-BN3RCU

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 March 26, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Myung Nam Joo		NEXT INSPECTION DATE April 02, 2020
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): At the time of inspection bleach sanitizer well over 200ppm in concentration in spray bottle for use at sushi bar. Corrective Action(s): Sanitize all food contact surfaces with 100ppm bleach. As discussed in past inspections ensure bleach sanitizer is made by diluting 1oz of bleach to 1 gallon of water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: At the time of inspection: - Salad mix observed covered with a cloth. - Tray of eggs stored on the floor underneath a shelving unit inside the walk in cooler. - Uncovered food products observed in the lower section of the centre preparation cooler. Corrective Action(s): Ensure all food is protected from contamination. - Do not cover food products with cloth. Use saran wrap, foil, or tight fitting lids for containers. - Store all food products off the floor. . Correct immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings still observed in the dry storage room underneath shelves and behind dry storage containers across from the walk in cooler. Clean and sanitize these areas immediately. Corrective Action(s): Pest control services in place. Last servicing indicated 1 mouse being caught in the front area. No mice caught in traps in the kitchen. As discussed in previous inspection clean all spills quickly, store all food off the floor, clean premise on a frequent basis, and keep the back door to premise closed. Violation Score: 3

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

Comments

Routine inspection: Premise in compliance with the Provincial Health Officer's ORDER and is take out only. Reminder to also follow the 2 metre distancing requirement between staff/customers. COVID-19 information bulletin given to operator. Sushi bar: 2 compartment sink provided with liquid soap and paper towels. Bleach sanitizer solution available for use after correction. Sushi display cooler at or below 4 degrees C. Reminder to turn on unit and when it has reached at or below 4 degrees C, then cold potentially hazardous foods may be placed inside. Under the counter coolers at or below 4 degrees C. Kitchen: Hand sink provided with liquid soap and paper towels. 100ppm bleach available for use in container. Wiping cloth stored in solution when not in use. Dishwasher registers 80 degrees C at the plate surface during the final rinse cycle. Centre area preparation cooler insets and lower section at or below 4 degrees C. Hot holding at or above 60 degrees C. Walk in cooler at 3 degrees C. Walk in freezer at -16 degrees C. Under the counter freezer at -17 degrees C. Servery: Under the counter cooler at 4 degrees C. Display cooler at 6-7 degrees C. No cold potentially hazardous foods displayed. Under the counter coolers leading to sushi bar at or below 4 degrees C. Hallway freezer at -17 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Note: monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse temperature. Have records available for review at all times.