INSPECTION REPORT Health Protection JELR-CHSUKE

PREMISES NAME Bistro Peekaboo		Tel: (604) 943-7079 Fax:
PREMISES ADDRESS 1297 56th St Delta, BC V4L 2A6		INSPECTION DATE August 30, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chen Yang		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Counters, wiping cloths etc. are being washed with sanitizer mixed with cleaner. This will reduce the effectiveness of sanitizer/disinfectants. Some cleaners/disinfectants require a clean water rinse if used on food contact surfaces (note: most utensils and cutting boards go through dishwasher). Corrective Action(s): Cleaner/disinfectant can be used on floor and shelves that are not food contact surfaces. For sanitizing counters, wiping cloths, and food contact surfaces, use a sanitizing rinse of 100-200 ppm chlorine (can use 1 tsp of plain domestic bleach in 1 liter of water). Procedure is 1. wash with warm water and plain detergent; 2. rinse with plain water; 3. sanitize ; and 4. air dry. Reviewed procedure during inspection. Follow directions on label for safe and proper chemical use. Label all chemical bottles. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Numerous dropping (mouse) noted on floor in kitchen, washrooms, and food storage room. These are evidence of rodent pests in premises. No evidence in monitoring traps today and some holes were recently sealed to prevent pests from entering. Corrective Action(s): Premises must be kept free of pests. Immediately thoroughly clean floor, shelves, etc. to remove food for pests and clean up pest droppings. Continue to keep food in pest proof bins and clean up water and food spills right away. Remove any unneeded items and consult with pest control expert for advice in pest control. Continue monitoring for pests (increase monitoring traps) and seal any holes or gaps where pests may continue to enter. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings and food debris/dirt noted on kitchen floor and in hard to reach areas. Corrective Action(s): Thoroughly deep clean kitchen. Follow a routine, written cleaning schedule that includes behind and under equipment, shelves, exhaust filters, floors in corners at floor /wall junctions, etc. Violation Score: 9

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

Comments

Coolers (prep, sushi display, 3 domestic) - are keeping food at 4 C / 40 F. *** Keep daily temperature records for cooler temperatures. Hot holding - miso soup at >60 C and hot rice at >60C - good. Sushi rice with vinegar - rice is made 3 x per day or more often and discarded if not used within time noted on food safety plan. *** Keep food safety plan on site. Tuna frozen. Sockeye salmon (wild) is stored frozen. Discussed time /temperature requirements. *** Provide Fraser Health with copies of your receipts for salmon. Include information from the supplier on time/temperature for salmon to be consumed without cooking. Provide receipts by Sept 1, 2022 by email. See business card left with operator. Freezers at -18 C or colder. Thawing of frozen food - in cooler. Storage of food is in fridge/freezer. Dry storage food - food is on upper storage shelves. Hand washing - liquid soap and paper towels available at both kitchen hand sinks. *** Provide container or dispenser to hold paper towels and provide at both sinks for convenient use. Food Safe Level 1 - Operator states he has level 1 & 2. Note that Level 1 expires after 5 years and is to be updated prior to expiry. Food Safety Plan - procedures reviewed. *** Keep copies of your food safety plan on site. Sanitizing of food contact surfaces/wiping cloths - see above. Dishwasher has a final hot water sanitizing rinse of >71C (measured inside of the machine) and >82C (as shown on gauge /water temp at manifold). Cleaning - see above. Pest control - see above. *** Sanitation plan - update and keep copies on site. Note that some surfaces (such as around 2 compartment sink) are not in good condition. Repair surfaces that cannot be easily cleaned so they are smooth and impervious to moisture. Reviewed with operator. Signature not required - left copy of report with operator.