INSPECTION REPORT Health Protection JCHW-CXURKU

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE November 23, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jian Ni Liang		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 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): Mandolin slicer was found to have food debris under the blade area. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the facility. Facility is currently serviced by professional pest control services on a monthly basis. Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Contact pest control operator to determine source of infestation to prevent further infestation. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Check containers on a regular basis and relabel as needed. Container was labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Sushi display cooler was at 4C. -Sushi area under counter cooler was at 3C. -Kitchen prep cooler was at 4C (top and bottom). -Front room refrigerator/freezer was at 4C/-12C. -Customer area refrigerator/freezer (only freezer compartment used for storage of foods) was at -15C. -Upright freezer was at -18C. -Chest freezer was at -18C. -Hot holding was greater than 60C. -Chicken was reheated to greater than 74C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer was at 200ppm. -General food storage practices good at the time of inspection. Foods protected from potential contamination and raw meats stored below and separately from potential ready-to-eat foods, -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 equivalent valid until May 07, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.