INSPECTION REPORT Health Protection JFEN-BJCSPT

PREMISES NAME The Katsu Restaurant		Tel: Fax:
PREMISES ADDRESS 5576 204th St Langley, BC V3A 1Z5		INSPECTION DATE November 28, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Namkyu Cho		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kim chi and shredded cheese were being stored at room temperature. Sauces and other condiments were being stored above ice water. Corrective Action(s): Ensure that all food items are stored at 4 degrees C. or colder. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Soap in a dispenser is missing from kitchen sink. Corrective Action(s): Replace missing soap at handsink and ensure that there is a continuous supply at all times.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked cutlets are being cut on a cutting board on which the breading from raw cutlets is passing over. Crumbs from raw cutlets found where clean dishes are stored and all over cuttingboard. Corrective Action(s): Temporarily cutting of cooked cutlets has been relocated. Please rearrange kitchen layout so that raw meats are stored and preppped separate from ready to eat foods. Please submit a proposal on how this will be addressed prior to implementing. Proposal required within two weeks. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Back hallway is not a food prep area or suitable for food and food equipment storage. Pass thru area is made of rough wood and has a piece of plastic taped to it. Corrective Action(s): Do not prep foods here. If you wish to store items here, all finishes must be smooth and cleanable. Refinish or replace the pass thru to provide a smooth and cleanable surface. Raw wood is not acceptable. Violation Score: 3

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

Comments

Dishwasher final rinse reached 77 Degrees C. at the plate surface. Rice and soup in warmers was 60 degrees C. or hotter. Bleachwater used for sanitizer measured 100 PPM chlorine in the labelled spray bottle. All fridges are maintaining foods at 4 degrees C. or colder. All freezers are -18 degrees C. or colder.