INSPECTION REPORT Health Protection KLAI-CCCTQK

PREMISES NAME Akedo Showten		Tel: (604) 427-3355 Fax:
PREMISES ADDRESS 102 - 20218 Fraser Hwy Langley, BC V3A 4E6		INSPECTION DATE March 9, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Takuhori Akedo		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 6 cartons of eggs (noted at 10.0 C) were stored in an upright refrigerator unit that was measured at 13.2 C. As per operator, the turnaround time for the eggs are very quick and they do not store the eggs in this cooler for an extended time period during their lunch rush. **Issue corrected during the inspection** The eggs were moved into another functioning cooler at the time of inspection. Advise to keep less cartons of eggs in that refrigerator unit as they knew there was issue with that cooler. That way they can ensure the eggs are used up and do not stay above 4C for more than 2 hours. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen has two hand wash stations. Noted an employee using the back hand wash sink to wash pots during the inspection. Date to be corrected: Immediately. Corrective Action(s): Do not use hand wash sinks for washing any equipment/ utensils. Handwash sink must always be available and accessible for handwashing only. These sinks should also not be used for washing equipment/ utensils as they are not cleaned and intended for washing food contact items. - Discussed with Manager and Manager will communicate this to the staff to only designate hand wash sinks for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler noted at 13.2 C during the audit. The Managers are aware of this issue and has called in this unit for servicing (sometimes this week). Cartons of raw eggs (noted in violation 205) and soy sauce mixture (confirmed to not required refrigeration by Kitchen Manager) were the only products in that unit. Date to be Corrected by: March 16, 2022 Corrective Action(s): Do not store any cold potentially hazardous food in this malfunctioning cooler unit unless they are not perishable. If raw eggs are stored in this unit (due to lack of space), then only keep 2 cartons at a time to ensure you go through these cartons of eggs before 2 hours. After 2 hours, they must be returned to another refrigeration unit that is able to maintain temperature at ≤ 4C. Violation Score: 3

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

Comments

- Hand wash stations equipped with hot and cold running water, liquid soap and paper towel. - Refrigeration units (with the exception of the one unit noted in violation #308) were at ≤ 4C during the inspection. - Chest freezer unit was at ≤ -18C during the inspection. - Rice in the hot hold unit was noted at 71C. - High temperature dish machine final rinse temperature was at 77.1C at the plate level. - 200 PPM chlorine residual tested in the bleach sanitizer spray bottle in the back kitchen area. - No signs of pest noted during the inspection. - Overall sanitation of the facility was satisfactory. - Ice machine noted in a sanitary condition. - Vent hood noted in a sanitary condition (professional cleaning to be completed on May 1, 2022). - Excellent cooling method observed - cooling eggs in ice water bath. - Kitchen manager's FOODSAFE level 1 verified - expire in Sep 7, 2025. - Food Permit posted in a conspicuous location. - No signature required due to COVID-19 pandemic.