INSPECTION REPORT Health Protection 242448

PREMISES NAME Sango Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 350 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE January 11, 2019	TIME SPENT 0.88 hours
OPERATOR (Person in Charge) Lee, Sang In		NEXT INSPECTION DATE
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided, Permit Issued	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Numerous light bulbs burnt out in kitchen. Adequate lighting is required for cooking and cleaning purposes Corrective Action(s): Replace bulbs Date to be corrected by: Jan 18 2019 Violation Score: 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: The operator does not have chlorine test strips for recording the concentration at sanitizer buckets and the final rinse concentration as the chemical dishwasher. The chlorine concentration at the dishwasher must be checked and recorded daily Date to be corrected by: Jan 18 2019 Corrective Action(s): Obtain chlorine test strips Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers missing in some coolers. The operator should check the temperatures and record them twice daily. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

Routine inspection conducted following recent ownership change. The following observations were made (see observation section) - Low temperature dishwasher had 50ppm chlorine at plate level upon final rinse cycle - All handsinks equipped with hot and cold running water, liquid soap and paper towel - Chlorine sanitizer in buckets at 100ppm - All coolers operating at <4C, freezers at <-18C; hot holding at >60C - Foods are stored with raw proteins below ready to eat foods; stored covered and 6" off the ground *Ventilation system will be professionally cleaned shortly *note: operator must clean filters in dishwasher in between professional cleaning *Ice machine has small amount of mould. All ice must be removed and discarded. Ice machine must be cleaned and sanitized with 100ppm bleach. Do this every 2 months minimum. Do not store the ice scoop in the ice - the handle is contaminated. - General sanitation overall is good Permit issued - cheque for $37.50 issued to Fraser Health received