INSPECTION REPORT Health Protection ANAN-AGEVY7

PREMISES NAME Arisu		Tel: (604) 422-0500 Fax: (604) 420-3824
PREMISES ADDRESS 203 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE December 7, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Calvin Lee		NEXT INSPECTION DATE 2 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Stock/meat is being brought out from the cooler and boiled prior to lunch service. But then the stock is kept at room temperature and then re-boiled for dinner service. Corrective Action(s): As discussed, this is not the proper way to cool foods. Any soup/stock that's been reheated once and not used up during lunch service must be discarded. Foods may be reheated for service only once. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup is being kept at room temperature. Temperature of soup at the time of inspection was 30 degC. Soup was moved into the cooler. Chef indicated that the soup is dispensed into clay pots for heating and service. Corrective Action(s): As discussed, the pot of soup CAN NOT be stored at room temperature. You can keep the soup on the stove above 60 degC and dispense into the clay pots for service OR keep the pot of soup cold (inside a cooler) and dispense into the clay pots and then reheat to at least 74 degC for service. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: There's no paper towel in the dispenser at the sink in the staff washroom Corrective Action(s): Refill the dispenser Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats are being chopped beside vegetable garnishes. Raw meats are stored above cooked foods. Corrective Action(s): Keep vegetables and other ready-to-eat foods SEPARATE OR ABOVE raw meats as discussed. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Stock is being thawed at room temperature. Corrective Action(s): Thaw all foods inside the cooler or under running water. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboad is being used to line the dry storage shelves. Corrective Action(s): Remove all cardboad as discussed. You may use only smooth, non-absorbent, easy-to-clean materials to line the shelves. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The vegetable/kimchi cooler in the front is at 9 degC. All PHF's discarded. Move all cut vegetables to another cooler. Corrective Action(s): Get the cooler fixed. Violation Score: 3

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

Comments

-All other coolers are below 4 degC -Freezers are below -18 degC -Pest control invoice on-site. Keep the back door closed at all times. -Dishwasher rinse was 74 degC at plate level -Glasswasher rinse was 71 degC at plate level A follow-up inspection will be conducted next Tuesday. Ensure that all issues have been addressed

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-AGEVY7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Foods audited met requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment