INSPECTION REPORT Health Protection LKIM-BGHM5G

PREMISES NAME Four Seasons		Tel: (604) 354-9838 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE September 30, 2019	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Mizuho Wakaba		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # LKIM-ATJP8J of Nov-28-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution missing from facility - CORRECTED DURING INSPECTION - Sanitizer made during inspection . Correction: Ensure sanitizer solution is made daily. . Code 401 noted on Routine inspection # LKIM-ATJP8J of Nov-28-2017 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Re-usable cloth towels for hand drying at handsinks. . Correction: Remove re-usable cloth towels from facility. Only paper towels are acceptable for hand drying . Code 206 noted on Routine inspection # LKIM-BGEPES of Sep-27-2019 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: One of the tubs of tofu is stored in a non-insulated bucket. This tub of tofu at temperatures of 47 degrees Celsius. CORRECTED DURING INSPECTION - ITEM DISCARDED. . Correction: Facility does not have an electric method for keeping foods hot. Insulated containers are being used. As a result one item was removed from insulated container and not found to be at temperatures greater than 60 degrees Celsius. Obtain hot holding unit. This could be a rice cooker or slow cooker on "warm" setting. Hot holding could be using one of the hot plates on "lowest" setting. Operator must ensure potentially hazardous food items are maintained at temperatures of greater than 60 degrees Celsius at all times. .

Comments

ALL ITEMS CORRECTED: Rice cooker on site for use. Ensure tofu is kept hot at temperatures of greater than 60 degrees Celsius. Obtain thermometer to check internal temperatures.