INSPECTION REPORT
Health Protection
AFOK-B6VUYN

PREMISES NAME
Toyama Express
Tel: (778) 293-1119
Fax:
PREMISES ADDRESS
701 - 2153 Central City
Surrey, BC V3T 2W1
INSPECTION DATE
November 26, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Perry Wong Y.C.
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

No

Sanitation Plan [s. 24]

Yes

No
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): The following food items were stored at room temperature and following temperatures were recorded
- packages of imitation crab meat: surface 3C to 8C. Internal were less than 4C.
- whole salmon used for sashim: surface 4C. Internal at 0C.
Ensure cold foods are stored in cooler when not in used. Sashimi items must be stored in cooler units when thawed.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Wiping rags were stored again stored on prep table in the back kitchen. All wiping rags must be stored in a sanitizing solution when not in use to prevent cross contamination.
Corrective Action(s):
Violation Score: 5


Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: More frequent and thorough cleaning is need in hard to reach areas such as behind and underneath the cook line and underneath shelving units. Old food debris was noted under shelving units and accumulation of black and yellow grease was noted around the grill area.
Corrective Action(s):
Violation Score: 3


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

Comments

Routine inspection conducted and the following were noted:
All cooler units at 4C or below.
Hand washing station in the front and back satisfactory.
2 compartment sink available.
Freezer units at -18C.
Records available for sashimi products.
Ensure all staff keep a photocopy of their foodsafe level 1 certification on-site.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AFOK-B6VUYN
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:
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