INSPECTION REPORT Health Protection KLAI-CKCSA9

PREMISES NAME Akedo Showten		Tel: (604) 427-3355 Fax:
PREMISES ADDRESS 102 - 20218 Fraser Hwy Langley, BC V3A 4E6		INSPECTION DATE October 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Takuhori Akedo		NEXT INSPECTION DATE 5 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine residual detected in the container of bleach solution submerged with in-use wiping cloths. Corrective Action(s): **Issue corrected at the time of inspection** Staff remixed the bleach sanitizer solution. 200 ppm chlorine residual was detected in the new mixed solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Note: This is a repeated violation also observed during the last routine inspection (see inspection report# KLAI-CCCTQK). Kitchen has two hand wash stations. Observed a dirty pot stored in the back hand wash sink at the start of the inspection. Throughout the inspection, observed food handler using this sink to wash pots during the inspection. Corrective Action(s): All handwash stations must be made readily accessible at all time and should not be occupied for anything else other than for handwashing. Handwash sinks should also not be used for washing equipment/ utensils as they are not cleaned and intended for washing food contact items. Issue was discussed with the person in charge at the time of inspection. **NOTE: Any repeated violation that remains uncorrected may lead to increase enforcement actions (order, ticketing, etc.) if no changes are being made. Please have operator address this with staff and come up with an alternate solution for washing the pots in between. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cloths, same as the ones used for wiping food contact surfaces, are being used in contact with food. Corrective Action(s): Do not use the same type of cloths for food and food contact surfaces. The use of cloths for food is not ideal as any food contact items must be imprevious to moisture, non-porous and easily cleanable. If cloths must be used, e.g. for absorbing moisture, use different color cloths or ones that are notably different than the ones used for cleaning and sanitizing to avoid confusion. Date to be corrected by: October 21, 2022 Violation Score: 3

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

Comments

Routine inspection conducted today: All handwash stations (except for the station noted in violation #401), including washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at ≤ 4C. All freezer units were at ≤ -18C. Hot hold unit for rice was noted over 60C. 200 ppm chlorine residual (except for the container noted in violation #302) were detected in the sanitizer spray bottles. High temperature dish machine was noted t 86C at the rinse temperature gauge (note: gauge noted cloudy and was hard to read, once gauge cannot be read then operator must replace the gauge to allow staff to determine if the dish machine is working properly before use) and 77.4C at the plate level during the rinse cycle. Excellent sanitary condition noted on the in-use utensils, equipment and general areas - e.g. fume hood (due for professional cleaning on Feb 1, 2023), interior of the ice machine and knives on the magnetic knife rack. No signs of pest activities noted on the premises.