INSPECTION REPORT Health Protection AKWN-B9QVAR

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE February 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE February 27, 2019
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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Small stand up cooler in side storage room was 9 degrees Celsius. Corrective Action(s): Coolers shall be capable of maintaining foods at 4 degrees Celsius or less. Instructed operator to transfer foods to another cooler, and adjust thermostat or service the stand up cooler to ensure it is capable of maintaining foods at the correct temperature. Date to be corrected: February 27, 2019 Violation Score: 5 303 - 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 not stored in sanitizer. Corrective Action(s): In use wiping cloths shall be stored in a bucket of sanitizer in between uses to prevent the growth of bacteria. Also instructed operator to place the buckets of bleach and water in areas where they can be easily accessed by staff, such as on counters near food preparation areas rather than the floor. Operator corrected a time of inspection - bleach solution had a chlorine concentration of 200ppm.. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towels holders/dispensers not provided in sushi bar area. Corrective Action(s): Paper towel holders/dispensers shall be provided for paper towel rolls in sushi bar. Date to be corrected: February 27, 2019 Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Faucet for double sink missing handle for hot water control. 2. Some light bulbs in the light fixtures in sushi bar area cannot be replaced. Corrective Action(s): 1. Re-install the missing hot water control so staff can easily turn on the water for cleaning purposes. Currently a pair of pliers must be used to turn the hot water on and off. Hot water availability was verified. Date to be corrected: March 4, 2019 2. Some of the light bulbs for the light fixture cannot be replaced as the glass piece covering the bulb can no longer be removed. Of the two fixtures five out of the eight lights are working and lighting in the sushi bar is satisfactory, Discussed with operator about replacing the light fixtures to provide more adequate lighting. Adequate lighting is necessary to help staff ensure the sushi bar is kept clean, especially when the counter tops and shelving are black/dark-colored. Operator commited to replacing light fixtures within 4 months. Date to be corrected: June 30, 2019 Violation Score: 3

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

Comments

General observations: Coolers (except as noted above) were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Staff hygiene and food handling practices appeared satisfactory. All hand sinks were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Hot water at hand sink for women's washroom was cloudy. Hot and cold water ran clean at all other sinks. Recommend operator have a plumber check the hot water supplying the women's washroom sink to ensure everything is working properly. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius (as per thermal label). Chemicals were stored in a safe manner. No signs of pests.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B9QVAR
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: Reviewed food product information for cooking oil, vegetable gyoza and vegetable spring rolls. No compliance issues noted.
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