INSPECTION REPORT Health Protection KSTE-BALTKD

PREMISES NAME Nagano Japanese Restaurant (Coquitlam)		Tel: (604) 461-7266 Fax:
PREMISES ADDRESS 120 - 2918 Glen Dr Coquitlam, BC V3B 2P5		INSPECTION DATE March 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation #1: Ice machine has mould inside. Showed staff and directed them how to clean it during the inspection. Ensure that the ice machine is cleaned and sanitized inside at least every 3 months. Observation #2: Rice scoop stored in room-temperature water. Any in-use utensils must be stored in ICE water. Ice water will prevent growth of germs. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry food with scoops inside. Open bags are exposed to potential contamination sources. **Correct by: TWO WEEKS = April 8, 2019** Corrective Action(s): Provide pest-proof containers for storing open dry food products (E.g. flour, starch). Do not store scoops inside containers as handles come into contact with hands and may contaminate the food. Violation Score: 3

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

Comments

General Comments There is sanitizer available on site (quats in a spray bottle at sushi bar; bleach in an old hot sauce container in the kitchen). *NOTE: Whether quats or bleach is used, it must also be available in a container for soaking wiping cloths when they are not being used to wipe a surface. The sanitizer will destroy any germs present on the cloth. For bleach sanitizer, to mix up the required 100 ppm concentration, the recipe is 1/2 teaspoon of bleach per 1 L of water. Directed staff during the inspection. Handsinks equipped with hot and cold running water, liquid soap and paper tower Low-temperature dishwasher had >50 ppm chlorine at the plate level upon final rinse cycle General sanitation requires improvement: Coolers/freezers and door handles must be wiped down DAILY, microwave(s) should be cleaned DAILY, floor underneath kitchen cooking equipment should also be cleaned up daily to prevent build-up of grease and debris. Cardboard/tinfoil must NOT be used unless it will be changed daily. No signs of pests observed Knives must not be stored in between counter-tops as these areas do not get cleaned routinely. There are knife strips throughout the kitchen to store knives in a sanitary manner