INSPECTION REPORT Health Protection ABRR-B3LTEX

PREMISES NAME Sapporo Kitchen		Tel: (604) 538-0773 Fax: (604) 538-0778
PREMISES ADDRESS 1 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE August 13, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jee Sook Yoon		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution is not available in the back kitchen area. Spray bottle with no label was checked to be a 0ppm chlorine residual. Cleaning cloth stored on the counters. Corrective Action(s): - Prepared fresh sanitizer solution at the time of inspection was measured at 200ppm chlorine residual - Ensure fresh solution is prepared before the start of the shift each day. Store all cleaning cloths in a bucket with sanitizer solution Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at the front in the corner at sushi bar was blocked with a large bowl Corrective Action(s): - Handsink must be only used for handwashing and not for washing or rinsing utensils. Ensure that handsink is always available for staff Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Trays of eggs stored on the middle shelf above ready to eat items inside walk-in coolers - Food items in brown box stored on the floor in dry storage area and walk-in cooler - Bowls and cups used fr scooping bulk food items stored inside bulk bins Corrective Action(s): - Store eggs on bottom shelf away from ready to eat items - Store all food items off the floor - Use scoops with handles and ensure that scoops are stored in a way that the handle does not come in contact with the food Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies are observed in the back area near mop sink and garbage bins Corrective Action(s): - Ensure that not garbage is left at the end of the day and necessay cleaning and sanitation is conducted each day Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spary bottle for sanitizer solution in the kitchen is not labelled Corrective Action(s): Label the spray bottle Violation Score: 3

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

Comments

- Handsinks are supplied with hot and cold running water, soap and paper towel - All coolers are less than 4C - All freezer units are functional and measured between -10C to -17C - Hot holding units are measured at greater than 60C - Sanitizer solution at the front sushi bar is measured at 200ppm chlorine -High temperature dishwasher is measured at 71C during final rinse cycle - NOTE: Foodsafe has expired in July 2018. Please retake a refresher course to comply with the regulation NOTE: Outstanding Health Permit Fee letter is hand delivered. Cheque #4652 is collected for the amount of $250.