INSPECTION REPORT Health Protection 248556

PREMISES NAME Momotaro Japanese Restaurant		Tel: (604) 536-8689 Fax: (604) 536-8689
PREMISES ADDRESS 4 - 3189 King George Blvd Surrey, BC V4P 1B8		INSPECTION DATE August 14, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hai Lin		NEXT INSPECTION DATE October 13, 2020
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rag used to wipe sushi counter is left on counter top and is in unsanitary condition. Operator uses plain water to rinse rag and wipes counter between orders. Corrective action: Operator decided to discard rag. Rags must be stored inside sanitizing solution when not in use as it allows bacterial growth and may also attract flies. Food-contact surface must be wiped with 100 ppm bleach solution to adequately sanitize the surface. Operator prepared a bleach solution(100ppm) and stored rag in it. Sanitizer should be change every 4hr or earlier as needed to maintain sanitizer effectiveness. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach solution in spray bottle measured at more than 200ppm. Corrective action: Sanitize all surfaces immediately with 100ppm bleach solution. Chlorine concentration at such high levels makes the sanitizer non food grade and cannot be used. Staff prepared fresh bleach solution at 100ppm concentration during inspection. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed to wash hands while wearing single use gloves. Corrective action: Employee discarded gloves immediately. Gloves are single use item and cannot be sanitized adequately and therefore must be discarded after each use. Corrective Action(s):

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Block of meat thawing in a tub above chest freezer in back area at time of inspection. Corrective action: Operator put the meat in cooler immediately. Proper thawing procedure discussed with operator. Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door left open during inspection. Corrective action: Back door was closed at time of inspection. Open back door allows entrance of pest which may potentially contaminate food contact surfaces and food. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needed around dishwasher and underneath storage racks by back entrance. Corrective action: Clean and sanitize the mentioned areas. Adequate sanitizer is required to prevent attraction of pest. Date to be corrected by: 1 weeks Corrective Action(s): Violation Score:

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

Comments

General Comments -Handwashing station supplied with liquid soap, paper towel and hot/cold running water. -High temperature dishwasher reached above 71C on dish surface. -All cooler below 4C. -All freezer below -18C. -All foods in cooler and freezer covered. -Exhaust canopy is clean. -No visible pest activity noticed at time of inspection. -Equipment stored in sanitary condition and are clean. -Invoices available for purchase of fish from approved source. -Washroom supplied with hot/cold running water, liquid soap and single-use paper towel. -All hot-holding above 60C. -Sushi rice pH below 4. Recommendations -Prepare food away from hand washing sink as there is potential for food contamination.