INSPECTION REPORT Health Protection ALUI-AC4NEB

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE July 22, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE July 26, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Large box of miso paste was sitting out at room temperature on small stool beside the cook line in the corner. Miso paste was probed to be at 24.5 degrees C. Entire box of miso paste was discarded. 2) 2 Boxes of raw chicken were sitting on floor in kitchen at 7-8 degrees C, operator indicates they were received within the past hour. Corrective Action(s): 1) Do not keep miso paste out at room temperature in the future. This product requires refrigeration. Only bring out as much as you need to use per hour. Keep the rest of it in the fridge. 2) Move boxes of raw meat to cooler immediately. Raw meats must be stored in cooler at all times unless you are planning to cook them immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) A thorough cleaning is required throughout the kitchen. There was black debris/buildup: - along walls under the hand sink (across from cook line) - along the wall by the dish pit area - along the walls by the cook line area as well. 2) Old deteriorated and soaked cardboard was placed on top of grease trap by dish pit area. Corrective Action(s): 1) As discussed with operator, a thorough cleaning needs to be done. Do not simply mop and push the dirt to the back of the walls, as this is where it is accumulating. 2) Operator mentioned that this area is very sliippery and that his rubber mat slips when placed there. however, using cardboard is not an adequate solution as it is absorbing all of the dirt/oil/moisture and sitting there for an entire day (at least) which can attract pests and lead to further unsanitary conditions in your restaurant. Remove cardboard, and find a non-stick easy to clean mat (no carpet/fabric) that will stay in place. You cannot use cardboard or carpet here. Correction date: Today Correction date: Today Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Missing ceiling panels in kitchen with exposed electircal wiring directly above food prep area. Corrective Action(s): Replace ceiling panels immediately so that dust/debris from above does not drop onto food below. Ensure to keep food covered as well until the ceiling panels are replaced. Correction date: Today Violation Score: 3

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

Comments

Soap and paper towels and hot/cold water available at handsinkg Temperatures of coolers/freezers satisfactory: Fish chest freezer : -21.2°C 2 door freezer near dishwasher area: -11°C. White freezer in kitchen :- 20 C. Dry storage chest freezer : -17 C Sandwich cooler: 3.1°C 2 door cooler measured : 3.6°C Undercounter sushi cooler (left) : 1.7°C Undercounter sushi cooler (right) : 2.2°C Pop cooler: 3.1°C Sushi cooler (left) :1.3°C Sushi cooler right : 2.3°C High temperature dishwasher measured to be at 73.1°C on rinse cycle Bleach water solution available at 100 ppm chlorine No signs of pests, mice trap boxes were empty during inspection