INSPECTION REPORT
Health Protection
AKAO-A9FPR4

PREMISES NAME
Naka Bistro LTD.
Tel: (604) 510-1558
Fax:
PREMISES ADDRESS
101 - 20479 Fraser Hwy
Langley, BC V3A 4G3
INSPECTION DATE
April 28, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Christina Nakasenh
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A pot of thai broth was found sitting on the stove (internal temperature 27 C). According to the operator, it was left overnight at room temprature.
Corrective Action(s): The curry was discarded during the inspection. Ensure all sauces, curries and stocks etc. are cooled in an
ice water bath for quick cooling (within 2 hours) and are refrigerated within 2 hours. Never leave potentially hazardous foods at room temperature for more than 2 hours.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Noticed cooked chicken and salad bowls stored on top of raw chicken and meat containers.
Corrective Action(s): To reduce the possibility of cross contamination, always store cooked items and salads above and away from raw poultry, meats and seafoods.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Grease build up noticed on the fume hood and filters.
Corrective Action(s): The fume hood must be serviced/cleaned by certified technicians.Ensure to clean the grease filters at least twice a month. (By May 2, 2016)
Violation Score: 3


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

Comments

* The line cooler registered 5-6 degrees C at the time of inspection. Service or adjust the line cooler as necessary to
ensure it is capable of maintaining foods at 4 C or below at all times.
* Ensure to write the actual temperature and sanitizer (Quats and Chlorine concentrations) levels on the monitoring log sheets.
Cooler and hot holding temperatures must be monitored and recorded at least once a day.
* Ensure rice is cooked fresh and held at 60 C or hotter at all times.
* Supply paper towels in the dispenser at the hand wash sink in the kitchen.

Quats sanitizer in the spray bottle tested 200 ppm.
Dishwasher final rinse tested 100 ppm at the plate surface.
Upright cooler at 4 C or below.
Upright freezer : -20 C.
General sanitation is satisfactory.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AKAO-A9FPR4
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:
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