INSPECTION REPORT Health Protection AKAO-AXRT6R

PREMISES NAME Noma Sushi		Tel: (604) 371-2277 Fax:
PREMISES ADDRESS C120 - 20678 Willoughby Town Centre Dr Langley, BC V2Y 0L7		INSPECTION DATE April 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jimmy Kim		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi prep undercounter cooling unit observed to be a 7 degree Celsius at the time of inspection. Corrective Action(s): Cooler is overpacked; ensure cooling unit is not overly filled to allow effective air circulation Temperature achieved 2.9C after unloading excessive food items Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tempura stored near the handsink and fire extinguisher.. Corrective Action(s): Ensure only limited amounts of fried tempura is stored at room temperature near the fryer and only during rush hours. Ensure no open food items are kept near hand sink and fire extinguisher to prevent contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Celing tiles near the vent accumulated with dust. Corrective Action(s): Clean the ceiling tiles to remove dirt build-up by April 18, 2018. Violation Score: 3

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

Comments

All hand sinks and washrooms sinks supplied with hot and cold running water, liquid soap and paper towels. All freezing units observed at or below -18 C. All cooling units observed at or below 4 C. Temperature logs maintained for all coolers and freezers. Sanitizer spray bottle contained 200ppm chlorine bleach solution. Dishwasher final rinse temperature registered above 71 C. Hot holding of miso soup > 60 degrees C. Hot holding of Teriyaki sauce > 60 C. Sushi bar < 4 C. General sanitation is satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-AXRT6R
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola oil: 0 gram trans fat Udon noodles: 0 g trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment