INSPECTION REPORT Health Protection YTAN-CEBSX6

PREMISES NAME Tawara Japanese Restaurant		Tel: (604) 574-5353 Fax: (604) 574-5354
PREMISES ADDRESS 103 - 15153 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE May 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pil Seung Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was not easily accessible, as rolling cart used as tempura battering station was stored directly in front of the hand sink. Corrective Action(s): All hand washing sinks must be easily accessible/unobstructed. Do not store anything in front of or in the hand sink. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand sinks were provided with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available at 200 ppm (chlorine residual) in spray bottles. - High-temperature dishwasher reached 72C at the dish surface during final rinse - good. A minimum final rinse temperature of 71C is required. - Sushi bar display cooler and sushi prep cooler measured at 4C or colder. Two-door upright cooler and prep cooler in back kitchen also measured at 4C or colder. Beverage and condiment coolers measured at 4C or colder. - All freezers were measured at -18C or colder. - Hot-held rice and miso soup measured at 60C or hotter - Cooked chicken was cooling on tray at time of inspection. Measured to be at 65C. Staff stated chicken would be transferred to cooler within the next hour. - Sushi rice acidified, pH at 4 - Food storage practices satisfactory; all food stored off the floor and properly covered. Good separation between raw and ready-to-eat food items. - All equipment maintained in sanitary conditions at time of inspection (utensils, cutting boards, ice machine, ventilation canopy, etc). - General sanitation satisfactory at time of inspection. - Regular pest control is in place. No signs of recent pest activity noted at time of inspection. - Back screen door in use and in good condition at time of inspection.