INSPECTION REPORT Health Protection ABRR-B43TBG

PREMISES NAME Rokku Asian Cuisine		Tel: (604) 560-9893 Fax:
PREMISES ADDRESS 2 - 1990 152nd St Surrey, BC V4A 4N6		INSPECTION DATE August 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quan Can (Ken) Li		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - The sanitizer solution in spray bottles at front sushi bar and back kitchen was too strong (greater than 200ppm) - All cleaning cloths were left on kitchen counters Corrective Action(s): - Fresh prepared solution spray bottle and bucket measured at 100ppm chlorine residual - Store all your cleaning and wiping cloths in sanitizer solution bucket NOTE: Prepare 100ppm bleach solution by mixing one teaspoon in one litre of water or one tablespoon in one gallon of water Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): HAndsink in main kitchen near cookline was blocked with dirty utensils Corrective Action(s): - Remove any items from handsinks and ensure that it is avilable for your staff at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The door seals of two upright stainless steel coolers are completely worn out Corrective Action(s): Replace door seals immediately Violation Score: 3

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

Comments

- All handsinks in kitchen, sushi bar and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers - sushi bar undercounter (2), sushi display, two upright coolers, prep cooler and bubble tea - are all measured at less than 4C - All freezers are functional - HOt holding unit for soups and gravy and rice are greater than 60C - High temperature dishwasher is measured at 73C during final rinse at the dish surface - No evidence of pest activity at the time if inspection - Food storage practices are satisfactory - General sanitation is satisfactory - FOODSAFE is verified at the time of inspection