INSPECTION REPORT Health Protection AKWN-BJ3UUC

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE November 19, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE November 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths for the sushi bar and servery were not stored in sanitzer in between uses. Corrective Action(s): In-use wiping cloths need to be stored in bleach sanitizer in between uses to prevent bacteria from growing on them. Instructed operator to provide buckets of sanitizer (2 tbsp bleach per 1 gallon of water) for the sushi bar and servery at time of inspection. In-use wiping cloths on the cook line were stored in bleach sanitizer that had a concentration of 200ppm. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen staff observed washing utensils in kitchen handsink and without detergent. Corrective Action(s): Handwashing sinks are for handwashing only. All utensils shall be washed and sanitized in the dishwashing area. Utensils shall be cleaned with detergent and sanitized with bleach or washed and sanitized in the high temperature dishwasher. Discussed with operator and staff at time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed kitchen staff wear the same pair of single-use/disposable gloves for several tasks (including food preparation, cooking and cleaning) without changing gloves and handwashing in between tasks. Corrective Action(s): Single-use/disposable gloves shall be discarded after each task and hands shall be properly washed before putting on a new pair of gloves. Improper use of gloves and/or lack of handwashing can lead to contamination of food and food contact surfaces. Discussed with operator and staff at time of inspection. Staff changed their gloves at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Excessive grease build up on exhaust hood. Corrective Action(s): Exhaust hood had an excessive amount of grease accumulation, especially above the deep fryers. The grease had accumulated to the point where it was started to drip back down onto the cook area. The service sticker indicated the system was last professionally cleaned on September 5, 2018 and was due for another cleaning on March 5, 2019. This violation was noted in the previous routine inspection and noted that the system was due for a cleaning on March 5, 2019. Operator confirmed that the last cleaning was likely September 2018. Exhaust hood must be cleaned regularly too prevent grease accumulation which in turn prevents contamination of food, prevents attracting pests, and prevents fire hazards. Arrange for the exhaust hood to be cleaned immediately. Correction order issued. Date to be corrected: November 26, 2019. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Drinks coolers in the sushi bar and side storage room were both at 10 degrees Celsius or higher. 2. Replacement of damaged rubber seal on middle door of preparation cooler is outstanding. Corrective Action(s): 1. Coolers shall be capable of maintaining foods at 4 degrees Celsius or less. The cooler in the sushi bar contained bottled/canned drinks but also 3 jugs of prepared mayonnaise. Mayonnaise was discarded as it must be kept at 4 degrees Celsius or less. The malfunctioning cooler in the side storage room was only be used to stored soy sauces. Service or repair both coolers immediately. Date to be corrected: Nov 21, 2019 2. Damaged rubber seal on cooler door shall be replaced to prevent loss of cold air. Date to be corrected: December 20, 2019 Violation Score: 9

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

Comments

General observations: Coolers in the sushi bar (display coolers x2; undercounter coolers x2) were 4 degrees Celsius or less. Coolers in the kitchen (preparation cooler x1; double door coolers x2) were 4 degrees Celsius or less. The second pop cooler in the side storage room was 4 degrees Celsius. Freezers in the kitchen (stand up x1; small chest freezer x1) and side storage area (chest freezer x1) were all -18 degrees Celsius or less. Rice warmer and soup warmer were over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. All four handwashing sinks in the premise were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. High temperature dishwasher had a final rinse temperature of at least 72.0 degrees Celsius (as per min/max thermometer). Chemicals were stored in a safe manner. No signs of pests. Note: The violations relating to in-use wiping cloths not stored in sanitizer, use of hand wash sinks for utensil washing and improper hand hygiene are violations that have been noted in previous inspections. Operator instructed to review proper hand hygiene and cleaning procedures. Continued non-compliance with these matters will result in escalated enforcement actions (e.g. violation tickets).