INSPECTION REPORT Health Protection ALUI-BYGUFR

PREMISES NAME Katsuya		Tel: (604) 931-4006 Fax:
PREMISES ADDRESS 8 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE February 22, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jaehoon Kim		NEXT INSPECTION DATE February 23, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large sauce bottles (Tartar sauce, mayo) were left at room temperature. Staff leave the large bottles out to fill the small disposable individual sized cups. Corrective Action(s): Staff member indicated that these sauces are made on site with ingredients such as celery, mayonnaise, etc. This food item needs to stay refrigerated at 4 deg C or less. As discussed, once the small disposable cups are filled, keep the large bottle refrigerated. The small sauce cups can only be left out for a maximum of 4 hours before being served or discarded. Staf moved large bottle into cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No acceptable surface sanitizer available at time of inspection. 2) Low temperature dishwasher had 0 ppm chlorine residual Corrective Action(s): 1) Operator made bleach water solution (0.5 tsp bleach per 1 liter of water) during inspection; solution achieved 100 ppm chlorine residual. Ensure to have this available at all times. 2) Operator ran dishwasher until it achieved 50 ppm chlorine residual at dish level. Ensure to check dishwasher daily to ensure there is 50 ppm chlorine residual. Violation Score: 25

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

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

Comments

Routine inspection conducted: Food safety and sanitation practices need to be improved, per above violations. Handwash sinks equipped with liquid soap, paper towels, hot/cold running water Coolers at 4 deg C or less, ensure that the smaller domestic style black coolers with the sauces are not overfilled as they cannot maintain their internal temperatures as well as the large commercial coolers Freezers at -18 deg C or less Hot holding at 60 deg C or greater General sanitation (floors, walls, equipment) satisfactory at time of inspection No signs of pests FOODSAFE certified staff on site COVID-19 Protocols: COVID-19 Safety plan available on site, send a copy to your district EHO (alexander.Lui@fraserhealth.ca) Masks worn by staff on site Barriers installed in dining area, and tables without barriers are separated by 6 feet