INSPECTION REPORT Health Protection RSHA-CSLKUN

PREMISES NAME Dodo Food		Tel: (778) 630-8448 Fax:
PREMISES ADDRESS 2222 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE June 8, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyuncheol Park		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Food processing facility. (ie: Online sales) - Use of equipment and front sushi prep area. - Temperature Control: Monitoring is required to be conducted. No concerns noted this date. - Mechanical Dishwasher: High Temp - Ok. Tested this date. - Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. All items are to be stored in a sanitary manner. (ie: upside down - high shelves) - Wiping cloth storage: Ok. As noted on site. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the amount of cloths being used at one time. Cloths are to be kept completely submerged in a sanitizer at all times. Monitoring required. Solution is to be changed on a routine basis. - Food Storage: Ensure all food is kept stored in covered, food grade containers. Separate storage area noted on site. - Sanitary Facilities: Acceptable. - Chemical Storage: All items are to be kept clearly labelled - stored in designated areas away from all food items. - Staff Illness/Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. Refer to Kamome Inspection Report. - Structurally: No concerns at this time. - Pest Control: Monitoring is required to be conducted on site. No signs noted this date. - Garbage, Recycling and Composting Disposal: All food items are to be kept stored in covered, rodent proof containers. - Food Safe: Food Safe trained staff is present. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference. Staff are to be properly trained. - Sushi Safety notes previously provided. Leftover product discarded. - Sushi rice pH monitoring required.