INSPECTION REPORT Health Protection YTAN-AZWPTE

PREMISES NAME Seh-Mi Japanese Restaurant (Fraser Hwy)		Tel: Fax:
PREMISES ADDRESS 115 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE June 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yim Hyo Serk		NEXT INSPECTION DATE June 22, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler in main kitchen area was measured to be at 12C. Storing vegetables and one metal container of cooked chicken. Corrective Action(s): Staff stated they had adjusted the temperature of the prep cooler because vegetables were freezing overnight. Temperature was adjusted to be colder at time of inspection - ensure ambient temperature reaches 4C or colder. Chicken was moved to another cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use utensils (rice scoops, whisk) stored in room temperature water. Corrective Action(s): Store all in-use utensils in ICE WATER, and ensure to wash and sanitize utensils and containers every 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution available in main kitchen area for sanitizing surfaces. Corrective Action(s): Operator prepared fresh bleach solution at time of inspection. Ensure to change solution every 4 hours at a minimum. Ensure each area has its own sanitizer bucket set-up, and store wiping cloths in solution in between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink and hand sink in main kitchen was missing paper towels. Corrective Action(s): Operator refilled paper towel dispensers at time of inspection. Ensure to always check for supply. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some cardboard still being used to line shelves under pots and pans. Corrective Action(s): Remove all cardboard used to line surfaces immediately. Cardboard cannot be easily cleaned and is absorbent. Correct by: Immediately. Violation Score: 3

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

Comments

- Hand sinks at sushi bar and at server station were properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available in spray bottle for front area at 200 ppm. Reminder to mix only 1 tsp bleach with 1 litre water. - High-temperature dishwasher reached 71C at dish surface during sanitizing rinse cycle - All other coolers were measured to be at or below 4C - All freezers were measured to be at or below -18C - Hot held items were measured to be above 60C - Food storage practices satisfactory - all food stored off the floor and properly covered - No evidence of improper thawing was observed at time of inspection - good. Reminder that frozen food must not be thawed out on the counter at room temperature. - General sanitation satisfactory. - No signs of pest activity noted at time of inspection Reminders: - Clean and sanitize ventilation canopy baffles more regularly to prevent grease accumulation. - Clean and sanitize ice machine regularly to prevent mould/mildew growth - Replace any missing thermometers for coolers - Temperature logs need to be better maintained.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AZWPTE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment