INSPECTION REPORT Health Protection JCHY-C3UMWZ

PREMISES NAME Toyama Express		Tel: (778) 293-1119 Fax:
PREMISES ADDRESS 701 - 2153 Central City Surrey, BC V3T 2W1		INSPECTION DATE June 9, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Perry Wong Y.C.		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tempura stored at room temperature that measured at an internal temperature of 25C. Operatore stated it is stored at room temperature for 4 hours. Corrective Action(s): Discard aforementioned item. Store cooked tempura under refrigeration of 4C or lower or at 60C or higher. Alternatively, sell tempura within 4 hour time frame afterwhich discard any leftovers if not used up after 4 hour time period. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bucket measured at 0ppm. Operator stated they mix detergent and bleach to make solution. Corrective Action(s): Remake chlorine sanitizer solution in bucket to measure 100-200ppm. Do not mix detergent with chlorine. Store all wiping clothes in use in chlorine sanitizer bucket. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Sanitizer available for customer use. Plexiglass barrier in place at front till. Daily health check conducted for staff. NOTE: Update COVID-19 Safety Plan to indicate maximum occupancy limit of workers. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 100ppm. 2-compartment sink sanitizing at 100 ppm chlorine solution. All cold-holding and hot-holding units met temperature health requirements. No signs of pests observed. Overall, facility is well organized. Follow-up inspection for report#AFOK-BGMPE4. -Built-up of grease was clear from underneath deep fryer area and on shelving. -Proper handwashing practices observed after battering tempura. Report emailed due to COVID-19 pandemic.