INSPECTION REPORT Health Protection JCHW-CSXSGB

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE June 19, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jian Ni Liang		NEXT INSPECTION DATE July 13, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside food containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Two dead rodents were found in tin cats and what appeared to be three dead German cockroaches. Corrective Action(s): Ensure facility is maintained in a pest free condition. Contact your pest control operator and inform them of the pest issues. Continue to follow the recommendations of the pest control operator and implement control measures as needed to prevent further infestation. Ensure additional cleaning carried out in hard-to-reach areas to prevent pest attraction. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach pail was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Ensure containers are checked regularly and relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Sushi display cooler was at 4C. -Sushi area under counter cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Front room refrigerator/freezer was at 4C/-15C. -Customer area refrigerator/freezer (only freezer compartment used for storage of foods) was at -16C. -Upright freezer was at -17C. -Chest freezers were at -22C and -14C. -Hot holding was greater than 60C. -Chicken was reheated to greater than 74C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer was at 200ppm. -Ice machine was found to be clean and sanitary. -Raw meats stored below and separately from potential ready-to-eat foods, -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 equivalent valid until May 07, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.