INSPECTION REPORT Health Protection AHEN-AR6USS

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE September 13, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jian Ni Liang		NEXT INSPECTION DATE September 14, 2017
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the dishwasher was not supplied with liquid soap at the time of inspection. Corrective Action(s): Person in charge filled the dispenser with liquid soap. Ensure all handsinks are supplied with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Box of raw vegetables was stored inside a garbage bag inside the walk-in-cooler which is of concern as garbage bags may be treated with odour-suppressing chemicals and/or pesticides. 2. Box of avocados was stored on the floor deck near the hot water tank below a ceiling with a gap in it. 3. Rice scoop was stored in stagnant water at the time of inspection. Corrective Action(s): Operator removed the garbage bag from the vegetable box, re-located the avocados, and rewashed and sanitized the rice scoop and stored it inside ice. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the following areas: 1. Floor corner near the cooler in the sushi bar 2. Floor corner near the cooler in the middle room 3. Floor corner below the hot-held rice. Note: A pest control program via ACE Pest control report was in place on a monthly basis. Corrective Action(s): Clean the above noted affected areas with bleach water today to remove the rodent droppings. Monitor for signs for recent pest activity each day (new droppings, holes in walls, dead/live mice, gnaw marks, ripped food packaging) and implement pest control measures (regular cleaning, sealing all entry points, maintaining the pest control program, covering food in sealed pest proof containers to protect it from contamination). Sanitize all prep. surfaces prior to beginning work each day and immediately after each use to prevent cross-contamination issues. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A hole was observed in the wall with the pipe in the sushi bar, which may potentially be an entry point for rodents (mice/rats). Corrective Action(s): Seal all entry points to prevent rodents from entering the food premises. Correct within 2 weeks. Update the area E.H.O. once this corrective action has been completed. Violation Score: 3

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

Comments

Permit to operate was posted. Other handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 100 ppm chlorine sanitizer was available in the sanitizer bucket. Dishwasher final rinse temperature was 74.6 degrees C (71 degrees C or hotter) at the plate. Ice machine was in a clean condition. Walk-in-cooler and other coolers (except for the cooler in the middle room) were at or below 4 degrees C / 40 degrees F. Freezers were at or below -18 degrees C / 0 degrees F. Hot-held rice and sauces were 60 degrees C / 140 degrees F or hotter. Sushi rice pH was below 4.2. Note: The cooler in the middle room did not contain any food inside it and it was not in good working order. The person in charge was aware of this issue prior to the inspection and mentioned that they would have it repaired prior to storing any food inside it. Do not store any potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C / 40 degrees F. FOODSAFE trained staff member was available on-site. The following requires your immediate attention: 1. Create a time-stamp for crab meat kept at room temperature, which can be up to 2 hours total maximum. 2. Defrost the small white freezer in the sushi bar to remove the ice buildup and improve air circulation. 3. Repair /re-service the cooler in the middle room if it is to be used for storage of potentially hazardous food. A follow up inspection will be conducted this week.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AR6USS
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: Audited food items included: Canola oil, wheat balls of Octopus, and Japanese style noodles.
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