INSPECTION REPORT Health Protection AHEN-CSYVCF

PREMISES NAME Edo Japan (Surrey)		Tel: (604) 498-5446 Fax:
PREMISES ADDRESS 1405 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE June 20, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andy Wu		NEXT INSPECTION DATE June 22, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. raw meat and prawns) were stored above 4 degrees C in the refrigerated drawers (measured at an internal food temperature at approximately 7 degrees C). Corrective Action(s): Ensure potentially hazardous food in the refrigerated drawers is stored at 4 degrees C or less. In the interim until the above-noted refrigeration unit can be re-serviced/adjusted to maintain a temperature at 4 degrees C or less on a consistent basis, time-track the potentially hazardous food stored above 4 degrees C inside it to store it up to 4 hours maximum and discarding the remaining food. . Person In Charge transferred most of the cold potentially hazardous food into the walk-in-cooler to store it at or below 4 degrees C. Person in Charge created time-stamps for the small quantity of cold potentially hazardous food remaining in the refrigerated drawers below the grill-top. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Refrigerated drawers below the grill-top had an ambient temperature of 10 to 11 degrees C throughout the inspection. Corrective Action(s): Re-service, repair, or adjust the cooler with refrigerated drawers to ensure refrigeration temperature is maintained at 4 degrees C or less; Correct by June 22, 2023. In the interim, continue time-stamping the cold potentially hazardous food stored in this unit up to 4 hours maximum and then discard leftovers. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Proper handwashing practices were observed at the time of inspection. Walk-in-cooler and beverage cooler were at 4 degrees C. Upright freezer was at -18 degrees C. Hot-held food was at least 60 degrees C. Time-tracking documentation up to 4 hours maximum was in place for sushi rice (pH measured at 4.5) and prepped vegetables at ambient temperature. It was reviewed that sushi rice is required to be time-tracked or temperature controlled if the pH is above 4.2. Time-tracking via timers (up to 15 minutes) was in place for the small quantities of meat toppings held at ambient temperature near the grill-top. Temperature records were maintained for processes (cold-storage, cooking food to at least 165 degrees F, hot-holding, and sanitizer concentration). 3-compartment sink was supplied with hot and cold running water. Sink plugs were available. Proper manual ware-washing practices (wash, rinse, sanitize, and air dry method) were observed. 200 ppm QUATS sanitizer was available in the sanitizer pails and third compartment sink. Pest control program via Terminix was in place on a weekly basis. No signs of pest activity were evident at the time of inspection. Food storage areas appeared clean and organized. Ice machine was in a clean condition and scoop was stored separately. Staff member on shift held valid FOODSAFE Level 1 and equivalent course training (FOODSAFE Level 1 certificate with expiration date September 5, 2023 and SafeCheck Advanced Food Safety Canadian Food Safety Group Online Version course certificate with expiration date January 30, 2027). If you have any questions, contact the district Environmental Health Officer. Signature on this report is not required due to COVID-19.