INSPECTION REPORT Health Protection MKIM-CLEVD4

PREMISES NAME Bluefin Japanese Restaurant		Tel: (604) 525-0501 Fax:
PREMISES ADDRESS 319 Columbia St E New Westminster, BC V3L 3W8		INSPECTION DATE November 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sae Kyung Chang		NEXT INSPECTION DATE November 29, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION. Vegetable tempura prepared at 6 hours ago were stored in room temperature measuring at 15C. Corrective Action(s): Operator voluntarily discarded all vegetable tempura items at the time of inspection. Ensure to keep tempura items inside a working cooler (below 4C). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION. Strainer with vegetable bits observed to be placed inside the hand washing sink. Corrective Action(s): Operator removed all objects in the hand washing sink. Ensure hand washing station is available for employees during all business hours. 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

- Hand washing sink stocked with hot/cold running water, single use paper towels, and liquid hand soap - Front prep cooler 4C - Cooler 3C - Freezer -18C - Rice hot holding 70C - Back cooler 2C - Back freezer -23C - Back prep cooler 0C - Miso Hot holding 63C - All temperature control units equipped with working thermometers - Sanitizer spray bottle stocked with 200 ppm chlorine - High temperature dishwasher hand a final rinse of 77.3C - Personal items stored in dedicated area - Utensils kept in dry conditions - Health permit posted - Staff on site FoodSafe level 1 certified NOTE: Ice machine not used for winter months NOTE: Ensure to routinely clean under the ice machine