INSPECTION REPORT Health Protection JCHW-CHES3N

PREMISES NAME Mr. Tonkatsu		Tel: (604) 498-1766 Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE August 18, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Seungwook Kim		NEXT INSPECTION DATE 6 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 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): 1) Manual vegetable slicer was found to have food debris behind the blade 2) Sanitizer pail in the front service area had no detectable chlorine concentration. Solution was cloudy. Corrective Action(s): 1) Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to potential cross contamination. Slicer blade was removed and washed and sanitized at the time of inspection. 2) Ensure bleach sanitizer is maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach pail was refilled at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs were stored above ready-to-eat foods. Corrective Action(s): Ensure coolers are organized so raw foods are stored below potential ready-to-eat foods to prevent potential contamination of foods. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was lining a shelving unit under the fryer area. Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Cook line prep cooler was at 4C (top and bottom). -Back upright cooler was at 4C. -Service area bar cooler was at 4C. -Under counter freezer was at -12C. -Hot holding was greater than 60C. -Pork cutlet was cooked to greater than 71C. -Cooling wand available for use to cool cooked foods rapidly. -High temperature dishwasher had a final rinse of 76C 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. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until January 5, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.