INSPECTION REPORT Health Protection JCHW-CGBSFD

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE July 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jian Ni Liang		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Spoon was stored inside an ingredient container with the handle in contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Spoon was removed from the container at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found accumulating under the shelving units in the walk-in cooler. Corrective Action(s): Ensure the facility is maintained in a clean and sanitary condition at all times. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Sushi display cooler was at 4C. -Sushi area under counter cooler was at 2C. -Kitchen prep cooler was at 4C (top and bottom). -Refrigerator/freezer in the prep area was at 4C/-16C. -Refrigerator/freezer in the customer area was at -17C. Refrigerator is used for the storage of non-potentially hazardous beverages. -Chest freezer in the customer area was at -18C. -Hot holding was greater than 60C. -Chicken was reheated to greater than 74C. -Cooked pork cutlets were cooling in the walk-in cooler in shallow layers. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were labelled and tested at 100ppm to 200ppm. -Sushi cutting surface sanitized after each order. -Ice machine was found to be clean and sanitary. -Sushi roller plastic wrap changed daily. -Foods covered and stored off the ground. -Facility serviced by a professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 02, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.