INSPECTION REPORT Health Protection DWAG-BKKTRC

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE January 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked temperas observed stored at room temperature. Internal food product temperature measured at 30C. Corrective Action(s): Cooked tempera is a potentially hazardous food that must be stored at 4C or less / 60C or above. Do not store cooked tempera at room temperature. Operator moved the tempera into the under the counter cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing spray bottle used for the sushi bar area was broken and unable to spray. The chlorine sanitizer was measured at over 200 ppm. Corrective Action(s): Operator obtained a new sanitizing spray bottle and diluted the bleach concentration to 100 ppm. The broken spray bottle was discarded by the operator. Reminder that bleach sanitizer must have a concentration between 100 - 200 ppm. The dilution factor is 1 teaspoon of bleach to 1 liter of water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats inside a plastic bag observed stored beside a few whole fruits on the bottom shelf in the glass-door cooler. No meat juices observed on the fruits. Corrective Action(s): Do NOT store raw meat beside any whole vegetables, fruits and any ready to eat products to lower the risk of contamination. Move the aforementioned fruits away from the raw meats. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Leaking hot water faucet at the preparation sink located at the kitchen area. Operator had turn off the hot water for this sink. Corrective Action(s): Service / replace the hot water faucet to ensure the leak is stopped. Preparation sink must be provided with hot/cold running water at all times. Correct by: Feb 6, 2020. Violation Score: 3

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

Comments

Routine inspection: - Coolers (under the counter, beverage, sushi bar, stand-up, glass-door) maintained at 4C or less. - Freezers (Chest, stand-up) functional. - Miso soup and cooked rice hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in spray bottles for the kitchen area. - High temperature dishwasher registered 71.5C at the plate level. - Ice machine maintained in a sanitary condition. - Food products stored off the ground and organized. - General sanitation satisfactory. - No pest activities observed at the time of the inspection. *No temperature records available for review. Start maintaining temperature records immediately for all refrigeration units on a daily basis. Temperature records will be verified at the next inspection".