INSPECTION REPORT Health Protection JELR-CYMRAH

PREMISES NAME Edo Japan (Tsawwassen)		Tel: (604) 383-0066 Fax:
PREMISES ADDRESS FC8 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE December 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashmat Shayan		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler (by hand sink) temperature is at 44F (6C). Corrective Action(s): Re-check. Move higher risk food to walk in cooler and adjust or service if temperature does not go down to 4C or colder. Note that this cooler is mainly used for short term storage of food. 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

Walk in cooler, prep cooler, pop cooler, and drawer coolers (under grill) - temperatures at 4C/ 40F or colder - good. Hot holding - (brown and white rice) >60C/ 140F - good. No room temperature storage of sushi rice or bubble tea. No raw fish on menu. Cooked chicken holding time - in compliance. Food cooling in walk in cooler - allow warm air to escape and then fully cover. Hand washing - hot/cold water, liquid soap, and paper towels provided - in kitchen and front cooking/service area - good. Staff on site has a valid Food Safe (equivalent) certificate. Certificates are posted. Food safety plan posted. Produce washing - some is done on site in sanitized sink with sanitized colander as per staff on site today. Ok. ***Note: Faucet for prep sink near walk in is broken so this sink is not being used. If operations require this sink, then repair so it can be used. Quats sanitizer - in sanitizing solution buckets for wiping cloth storage and also used in third sink (wash, rinse, sanitize, air dry) - 200ppm measured using your test strips - good. Separate utensils for raw /cooking meat and for cooked meat. Utensils used continuously are cleaned and sanitized every 4 hours or less. Cleaning and organizing is good. No additional storage locker. Pest control contract and monitoring is in place. Copy of this report to be emailed to Manager.