INSPECTION REPORT Health Protection JCHW-BRASP3

PREMISES NAME Mr. Tonkatsu		Tel: (604) 498-1766 Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 7, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seungwook 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

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed moving a garbage containers and did not wash hands prior to working. Corrective Action(s): All food service workers are to adhere to good hand hygiene practices and wash hands anytime they become potentially contamination to prevent potential cross contamination. Review hand hygiene practices with all staff. Operator washed his hands at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Scoops were stored inside dry ingredient containers with the handle in the dry ingredients. 2) A package of raw chicken was placed directly on top of cans of pop Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. 2) Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of ingredients. Raw chicken was relocated at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach containers were not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels fade or fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 3C (top) and 4C (bottom). -Upright cooler was at 4C. -Front bar cooler was at 4C. -Under counter freezer was at -15C. -Hot holding was greater than 60C. -Pork cooked to greater than 71C. -High temperature dishwasher had a final rinse of 73C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer spray bottles and pails were between 100ppm to 200ppm. -Handwash stations accessible and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Meat tenderized washed and sanitized after each use. -Equipment was found to be clean and sanitary (slicer and spiralizer). -General sanitation satisfactory at the time of inspection. More attention required along the prep cooler door seals and shelving units in the walk-in cooler - minor mould growth. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until February 18, 2022. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. COVID-19 Precautions: -Facility is currently offering dine-in services. Tables are physically separated by at least 2 metres. -COVID-19 safety plan information posted at the front entrance. -Contact information for dine-in customers collected at the front entrance. -Occupancy limits are placed on the front entrance. -Sanitizing of common touch surfaces have been enhanced. -Facility is currently using single use menus. If facility opts to use reusable menus, they must be sanitized between customers.