INSPECTION REPORT Health Protection LKIM-CP3SXG

PREMISES NAME Ajishou Japanese Restaurant Brentwood		Tel: Fax:
PREMISES ADDRESS 2307B - 4525 Lougheed Hwy Burnaby, BC V5C 0K3		INSPECTION DATE February 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Oyster shells found during inspection. Owner/Manager stated these items are used 1-3 times before being discarded. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Shells are NOT to be reused as serving vessels between customers as they porous and can not be adequately cleaned and sanitized. Cease this practice IMMEDIATELY. Inform all staff. Repeated violations will result in further enforcement (fines, etc.) . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) EHO observed staff using garbage can as a table for food preparation. Large sushi bowl placed on top of garbage can. CORRECTED DURING INSPECTION - item relocated. 2) Staff jacket observed in sushi preparation area CORRECTED DURING INSPECTION - item relocated . Corrective Action(s): 1) Do not use the garbage cans for anything other than waste disposal. The garbage cans are not appropriate surfaces for food preparation as they are unsanitary. 2) Ensure personal items are stored in designated staff area . Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # LKIM-CNURZY of Feb-08-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Ice cream scoops found in water in back area 2) Rice paddles stored in water in container 3) Garbage can butting up against containers storing clean glasses and dishes 4) Facility has added 2 shelves to back area for clean dishes however now there is no space for dirty dishes. Dirty dish trolley is now butting up against clean containers storing dishes . Correction: 1) As facility does not have dipper wells the ice cream scoops are to be stored in containers inside freezer unit or washed after each use 2) Rice paddles are to be stored in ice water. 3) Relocate garbage can to under two compartment sink 4) Remove one shelving unit so that dirty dishes have a designated space .

Comments

ITEMS CORRECTED: - Staff personal belongings are now located in back storage area (cable cupboard) - Ice cream machine is now located in bar service area. Ensure ice cream scooper is either stored inside freezer unit in container OR cleaned and sanitized after each use. - Two door stand up cooler unit has been replaced with original smaller stand up two door cooler ensuring a space for dirty dishes - Now space exists for dirty dishes to be stored in between hand sink and two door cooler unit - Clean dishes are protected from contamination with shower curtains - acceptable provided they are maintained in clean and sanitary condition - Garbage can from previous report is now located under two compartment sink ITEMS TO BE CORRECTED: - Staff personal belongings are to be stored in designated area ONLY and not in sushi area - No using top of garbage can as food preparation surface even if the bottom of the container is the only item directly touching the garbage can as this is unsanitary - Ice cream scoop is not to be stored outside of cooler unit unless washed in dishwasher after each use. As this is unfeasible a better practice would be to store the item inside a cooler or freezer. - Food items to be removed from mop sink area and replaced with any janitorial item (i.e. garbage bags, chemicals,) and other items not needed daily (i.e. extra dishes and equipment)