INSPECTION REPORT Health Protection JPAK-B2MUXG

PREMISES NAME Ono's of Japan		Tel: (604) 819-8915 Fax:
PREMISES ADDRESS 408 - 32900 South Fraser Way Abbotsford, BC V2S 5A1		INSPECTION DATE July 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Boman se		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Surface cleaning sanitizer not available at the time of inspection 2. When inquired, operator explained inappropriate manual dishwashing methods (bleach water-> wash -> rinse). Sanitizing compartment had 100 ppm of chlorine residual at the time of inspection Corrective Action(s): 1. Required operator to make a sanitizer bucket to hold 100-200ppm of bleach and have cleaning towels/cloths in the sanitizer when not in use. Ensure to replace sanitizer often. 2. Educated the proper methods: Wash-> rinse-> sanitize then air dry. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Observed newspaper being used in a container to hold flat grill scraper, for soaking up grease Corrective Action(s): Required operator to remove newspaper and use paper towel instead as newspaper contains unwanted chemicals not suitable for food contact surfaces. Required to replace towels frequently. Violation Score: 3

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

Comments

Overall sanitation is satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach on site for use for sanitizing solution All coolers are at 4 C or lower All freezers are at -18 C or lower Noted cooked tempura on a tray on top of fryer; when inquired, tempura is kept for 3 hours, then thrown out by the next staff after shift change. operator must ensure that this practice is carried out No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B2MUXG
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: 0.15 hour Specific comments:
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