INSPECTION REPORT Health Protection AKWN-ASFTKL

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE October 24, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE October 27, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ready to eat tempura stored at room temperature in excess of 2 hours. Corrective Action(s): Observed a large batch of ready to eat vegetable and shrimp tempura sitting beside the deepfryer at room temperature. Cooked foods must be kept at 60 degrees Celsius or more. If stored at room temperature, all unserved tempura must be discarded after 2 hours. Cook discarded the tempura onsite. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice paddle stored in a cup of room temperature water. Corrective Action(s): Rice paddles that are in use need to be stored in a container of ice and water when not being used to scoop rice. Once the ice has completely melted, the rice paddle and cup need to be replaced with a clean set with ice and water. Waitress corrected at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Paper towel holder/dispenser not available at hand sink at far end of sushi bar. 2. Dishes/utensils were found in kitchen hand sink. Corrective Action(s): 1. Provide a paper towel holder/dispenser for the hand sink at the far end of the sushi bar. Date to be corrected: 3 days. 2. Do not use hand sinks for any other purpose other than hand washing. Kitchen staff removed items from hand sink. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff not washing hands with soap and warm water, and are re-using disposable gloves. Corrective Action(s): All food handlers must wash hands after completing each task, using warm water and liquid soap. If disposable gloves are used, gloves need to be discarded after each task, and food handlers must wash hands with warm water and liquid soap before putting on a new pair of gloves. This violation was observed in the previous routine inspection. Owner and managers must review proper hand washing and proper use of disposable gloves with all food handlers. At time of inspection, cook who was attempting to re-use disposable gloves, removed and discarded the gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shrimp was found thawing at room temperature. Corrective Action(s): Do not thaw frozen foods at room temperature. Thaw in a cooler, under cold running water (with food sealed in plastic bag/packaging) or in microwave. Shrimp was still below 4 degrees Celsius. Cook placed the thawing shrimp in a cooler. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in kitchen. Corrective Action(s): Make sure all areas of the kithen are cleaned regularly. Use fly traps to help control flies. Date to be corrected: 3 days. Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Organization of storage areas is satisfactory. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. General sanitation is satisfactory. Discussed with staff to ensure areas under equipment are cleaned thoroughly. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius as per thermal label.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-ASFTKL
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: 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