Fraser Health Authority



INSPECTION REPORT
Health Protection
MLOO-D35UNM
PREMISES NAME
Akari Japanese Restaurant (Delta)		Tel: (604) 590-1192
Fax: (604) 590-1619
PREMISES ADDRESS
7261 120th St
Delta, BC V4C 6P5		INSPECTION DATE
March 7, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Myung Nam Joo		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 14
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): In-use utensils such as ladles and rice scoops were stored in a container of room temperature water.
Corrective Action(s): Store in-use utensils in ice water or dry, Refill with ice as it melts. Clean and sanitize utensils and container at least every 4 hours.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Containers of food kept next to the two compartment ware washing sink. Paper towel rolls for drying hands were kept on top of clean dishes.
Corrective Action(s): Store food away from the two compartment sink area and paper towels away from clean dishes to prevent contamination from splashing.
Violation Score: 9

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

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels. Obtain paper towels that fit in the dispensers.
- Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C.
- High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C.
- 200 ppm bleach sanitizer is available
- Ventilation hood is maintained
- Ice machine is maintained
- Pest control services in place. Ensure cleaning is done regularly.
- Premises is well lit
- Permit is posted

Note:
- Ensure temperature logs are maintained at least twice per day
- Keep FOODSAFE certificate(s) on-site for review