INSPECTION REPORT Health Protection AHEN-AF3UKH

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE October 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jian Ni Liang		NEXT INSPECTION DATE November 01, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer was not set up at the time of inspection. Corrective Action(s): 100 ppm chlorine sanitizer was set up and the wiping cloths were placed into it. Ensure that bleach water (100 ppm chlorine sanitizer) is available throughout the day. Change the chlorine sanitizer and wiping cloths frequently (e.g. breakfast time, lunch time, afternoon, and dinner time) throughout the day. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was not available at the handsink near the dishwasher in the kitchen and a washroom. Corrective Action(s): Ensure liquid soap, hot and cold running water, and paper towels are available at each handsink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A small cooler was above 4 degrees C (~6 degrees C). Buildup of ice was present inside it and it lacked a thermometer. Corrective Action(s): Ensure the cooler is maintained at 4 degrees C (40 degrees F) or less. Staff have temporarily unplugged the cooler to remove the ice and then will adjust it later on; Correct today. Do not store any potentially hazardous food inside this cooler until it is 4 degrees C (40 degrees F) or less. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was missing inside the small white cooler in the sushi bar. A probe thermometer was not available onsite. Corrective Action(s): Obtain a thermometer for the white cooler and a probe thermometer to check the internal temperatures of cooked/heated foods and hot-held foods. Correct by November 1, 2016. Violation Score: 1

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

Comments

Permit was posted. Other handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Other coolers were 4 degrees C (40 degrees F) or colder and were equipped with thermometers. Freezer temperatures were -18 degrees C (0 degrees F) or colder. Hot-held rice and sauces were 60 degrees C (140 degrees F) or hotter. It was mentioned that leftover rice is discarded at the end of the day. Dishwasher final rinse temperature was 74.1 degrees C (71 degrees C or hotter) internally at the plate. Ice machine was in a sanitary condition and the scoop was stored separately. Raw meat was stored separately at the lowest shelf of the walk-in-cooler. Food was covered in storage areas. It was discussed that hard-to-reach areas should be cleaned at least on a weekly basis. NOTE: Temperature records were not being maintained. Ensure refrigeration unit temperatures are kept at least on a daily basis. This will be checked during the follow up inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AF3UKH
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: Audited foods included: noodles, canola oil, and miso soup mix.
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