INSPECTION REPORT Health Protection PKUR-CCAV4X

PREMISES NAME Akari Japanese Restaurant (Delta)		Tel: (604) 590-1192 Fax: (604) 590-1619
PREMISES ADDRESS 7261 120th St Delta, BC V4C 6P5		INSPECTION DATE March 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Myung Nam Joo		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of shrimp (to be battered and fried) stored on counter in container with ice registered at 8 C. Operator stated it had been outside of cooler for 30 minutes. Corrective Action(s): Operator re-located shrimp to cooler. Only take out food prior to using to prevent food from sitting at room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 'Lemon-quat NCL' disinfectant/sanitizer used in sushi bar area. As per manufacturer's label, this product is not suitable for food service establishments. Corrective Action(s): Only use an approved sanitizer for food contact surfaces. Operator made a bleach solution at 200 ppm for sushi bar area. 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 -Coolers at 4 C or below (except bar cooler containing only non-potentially hazardous drinks was at 7 C). -Freezers at -18 C or below. -Hot holding greater than 60 C. -Hand washing sinks equipped with hot and cold running water, liquid soap, single use towels. -High temperature dishwasher registered at 74 C on plate surface. -Sanitizer solution (bleach at 200 ppm) available in kitchen. -General sanitation satisfactory. -Permit to Operate posted. -Food Safe level 1 or equivalent requirements met. -Pest control services in place - records should be kept on site and be available for review. ***Temperatures should be checked and recorded at least daily. Temperature log templates can be found on FoodSafe.ca