INSPECTION REPORT Health Protection 246748

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE August 5, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seok Yong Yoon		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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food stored in top sushi counter cooler was probed to be at 9C internally. The staff was observed removing the sliding doors of the cooler for easy access. Correction: Discarded all the food stored in the top cooler. Operator replaced all of the missing sliding doors and an ambient temperature of 1.8C was measured after the cooler was sealed. Rationale: Potentially hazardous foods must be stored at 4C or less or 60C or more. Improperly sealed coolers or coolers without doors cannot maintain temperature to store food at an appropriate temperature and allow for pathogens to grow and/or toxins to accumulate. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink blocked off by equipment and a big bowl of sushi rice was kept next to it. Correction: Clear the access way to the sink. Operator moved the rice bowl and the containers. Ensure there is always access to hand washing stations. Rationale: Access to handwashing stations allows for frequent handwashing which protects food from contamination. Corrective Action(s):

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

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

Comments

Comments Temperatures: Front sushi cooler (bottom) was at 3.8C. Stand-up glass cooler was at 4C. Domestic freezer at the sushi counter was functional. Chest freezer was at -20C. Under counter preparation cooler was at 3C. Top meats were at 4C. NOTE: do not over stock containers on top of inserts as that does not maintain temperatures of 4C or less. Sliding door glass cooler 1 was at 3C. Sliding door glass cooler 2 was at 4C. Double door freezer was at -19C. Hot holding of rice was at 64C (both black and white). Hot holding of miso soup was at 71C. Sanitation Handwashing stations adequately equipped with hot/cold running water, liquid soap and disposable paper towels. High temp dishwasher was at 78.9C at dish surface after the final rinse cycle. Sanitizer spray bottles contained 200ppm bleach solution. Ice-machine in good sanitary condition. Scoop stored outside in a clean cup. Exhaust canopy cleaned every two weeks. The canopy had been serviced recently. Washrooms in good sanitary condition. Handsinks adequately equipped. Storage Food is stored at least 6" off the floor. All items are covered inside the coolers. Raw items kept separate from ready-to-eat foods. Practices Sushi rice had the PH of 4.0. Staff wore dingle-use plastic gloves. Observed them for proper disposal. No signs of pests noted at time of inspection. Administration Operator is FoodSafe level 1 certified, valid until July 28, 2023. Temperature logs up to date for all coolers. Permit posted. COVID Safety Plan in place and posted. Ensure that maximum occupancy limit is posted for customers to see.