INSPECTION REPORT Health Protection MBEK-D8KV5D

PREMISES NAME Nagoya		Tel: (604) 585-6040 Fax:
PREMISES ADDRESS 9175 148th St Surrey, BC V3R 3W7		INSPECTION DATE August 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Jeongsook		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bucket of sanitizer in the sushi area had no detectable chlorine bleach. Corrective Action(s): Sanitizer was remade and tested at 100 to 200 ppm chlorine. Ensure sanitizer is always available at safe and effective concentrations for sanitizing food contact surfaces, to kill pathogens that may be present on surfaces. Sushi prep areas resanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Defrosting, raw meat (inside a small plastic container) was stored at the bottom of the kitchen upright cooler, in contact with cabbage. Note: Meat was in a plastic bag. - Small bowl being used as a scoop was stored in the mayo bucket. - Multiple spray bottles containing bleach water measured at over 200 ppm chlorine. - Small amount of discolouration/mildew observed on the interior of the ice machine (right side, not in contact with ice). Corrective Action(s): - Plastic bag of frozen meat was placed into a larger container and a lid was properly fitted onto it. Exterior cabbage leaves removed as a precaution. Ensure raw meat is stored away from ready to eat food to protect from potential contamination. - Bowl removed. Do not use a bowl as a scoop as hands may contaminate product. - Bleach water was remade and measured 100 to 200 ppm chlorine. Test strips available. High concentrations of bleach can contaminate surfaces/food. - Ensure ice is discarded and interior of ice machine is cleaned and sanitized today. Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers satisfactory. Hot holding at 60 degrees C or more. Food is covered. Rice pH at approx. 4.0. Raw foods such as raw chicken are not stored above ready-to-eat foods. Hand sinks unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink supplied with hot and cold running water. High temperature dishwasher measured 77 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more at the utensil surface). No signs of pest activity observed at time of inspection. Fitted screen door in use at back door. FOODSAFE requirements met at time of inspection. Certificate for operator (on site) valid to September 19, 2028.