INSPECTION REPORT Health Protection JSAS-BFWQMM

PREMISES NAME Sekai Udon Bar		Tel: (604) 433-7881 Fax: (604) 433-0558
PREMISES ADDRESS 236 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE September 11, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jonathan Lau		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BFPR52 of Sep-04-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Several soup ladels stored with visible food debris. Sushi station - knife on magnetic strip with visible food debris. Servery hallway - 4 soiled wiping rags in use without any detectable sanitizer residual and no sanitizer reservoir prepared. Noodle station - 1 soiled wiping rag in use without any detectable sanitizer residual and no sanitizer reservoir prepared. Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Dishwasher staff are to visually check food utensils and dishware are free of food debris after unloading a dishwashing cycle. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).

Comments

Soup recipe now assembled as pre-portioned raw ingredients that can be individually cooked as ordered. Sushi station top prep coolers - left 4 C, right 0 C, all sliding doors installed on rails to retain cold air within cooler units. Tempura sauce warmer 63 C Rice warmer 62 C Clean dishware storage area - food utensils and dishware observed stored in a sanitary manner free of food debris. Servery station - sanitizer reservoir prepared, 100 ppm chlorine Food scoop in use at sushi station stored in container of ice. Required premise cleaning has been completed. Additional pest proofing measures - metal flashing and copper mesh installed along wall below noodle station sink.