INSPECTION REPORT Health Protection JAHN-B2SPJQ

PREMISES NAME Kisoji Japanese Kitchen		Tel: Fax:
PREMISES ADDRESS 1 - 19040 Lougheed Hwy Pitt Meadows, BC V3Y 2N6		INSPECTION DATE July 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kenneth Yan		NEXT INSPECTION DATE July 20, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Utensil/equipment container and ice machine are not maintained in a sanitary manner. Corrective Action(s): 1. Clean and sanitize utensil containers 2. Clean and sanitize the inside of the ice machine DATE TO BE CORRECTED BY: July 20, 2018 Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spary bottle storing cleaner is not labelled. Corrective Action(s): Clearly label all bottles containing detergent and/or sanitizer. DATE TO BE CORRECTED BY: July 20, 2018 Violation Score: 3

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

Comments

- The facility is equipped with hot & cold running water - Handsinks are stocked with liquid soap and paper towels - 100ppm chlorine available in buckets with cloths - Temperatures of all refrigeration units meet regulatory requirements (<4C coolers, <-18C freezers) - High temperature dishwasher achieved sanitizing temperature of >71C at plate's surface - Foods are stored off of floor - Raw meats are stored on the bottom shelf of the cooler - Supplier invoice was reviewed. Fresh Atlantic Salmon supplied by the supplier is sushi-grade - No signs of pest activities noted during inspection. - FOODSAFE trained staff present NOTE: - Deep cleaning of the kitchen floor is required. Blackened parts of the floor shall be deep cleaned. - The racks where equipment is stored shall be cleaned on a regular basis. - The rubber mats used for protecting plates from food splashes shall be washed & sanitized daily. - Ensure to store single use utensils in a sanitary manner. - Temperature log is not up to date. Last recorded in May. Ensure that temperatures for all coolers and the dishwasher are recorded daily.