INSPECTION REPORT Health Protection JSAS-B9TSUX

PREMISES NAME Sekai Udon Bar		Tel: (604) 433-7881 Fax: (604) 433-0558
PREMISES ADDRESS 236 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE February 28, 2019	TIME SPENT 4 hours
OPERATOR (Person in Charge) Jonathan Lau		NEXT INSPECTION DATE March 07, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 69

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken breasts in walkin cooler (cooked yesterday) 13 C Miso soup walkin cooler 30 C Grilled chicken cooking line prep cooler 10 C Cooked soups, vegetables (choi, bean sprouts) in walkin cooler. Cooling procedures not in place for the above noted food items. Corrective Action(s): Product discarded. Cooling procedures limited to marinated beef, chicken legs, and japatine. Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ice cream scoop and holder covered with dried ice cream from previous day. Potatoe slicer has food debris build-up. Sushi station - vegetable peeler, bone tweezers stored with visible food debris. Clean utensil storage area - knives stored in plastic bin with food debris collecting, soup ladels hung with visible food debris. Corrective Action(s): 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. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen handsink - hot water supply turned off at time of inspection, when turned back on - faucet cannot turn off hot water flow. Bar papertowel dispenser is empty. Corrective Action(s): Repair hot water faucet. Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Dishwasher staff handling both soiled dishware and sanitized dishware while wearing the same pair of gloves, cross contaminating dishware and food utensils. Corrective Action(s): Before unloading and storing sanitized dishware from the dishwasher, staff must have washed their hands. Gloves used for handling and rinsing soiled dishware must not be worn when handling sanitized dishware. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food / debris collecting in the following areas: Upper display shelves on back wall of sushi station, around kitchen deep fryer, on floor under shelves of cooking line, ceiling vent covers in kitchen and ceiling pot lights above sushi station. Mouse droppings observed in the following areas: Cooler compressor under sushi work counter, corners of wheelchair washroom and hallway leading to washroom, floor / hard to reach areas of dishwasher station, behind upright cooler adjacent to dishwasher, behind hallway icemachine, on top fire suppression switch, floor / corners of storage room behind noodle station, Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar cooler 7 C Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 100 ppm chlorine sanitizer (diluted bleach and water) used for wiping cloth storage, and 200 ppm Quaternary Ammonia sanitizer used for spray bottles. Corrective Action(s): Discontinue using different sanitizers together as mixing the chemicals together may result in the formation of potentially toxic compounds. Sanitizer used for wiping cloth storage is to be the same chemical used for santizer in spray bottles. Violation Score: 3

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

Comments

Professional pest control service in place. Rodent activity has been diminished since previous inspection. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Low temperature sanitizing dishwasher 50 ppm chlorine achieved. Walk-in Cooler 2 C Walk- in Freezer -20 C Sushi left undercounter cooler 3 C, right undercounter cooler 4 C Sushi top left cooler 2 C, top right cooler 2 C Upright cooler 3 C Curry soup warmer 62 C, Chest freezer -12 C Cooking line left prep cooler 2 C, right prep cooler 2 C Left soup warmer 72 C, Right soup warmer 85 C Miso soup warmer 60 C, Rice warmer 74 C Cooling records for marinated beef, chicken legs and japatine well maintained.