INSPECTION REPORT Health Protection SDHI-CLDRV8

PREMISES NAME Bento Nouveau		Tel: (905) 513-0028 Fax: (905) 513-9855
PREMISES ADDRESS 2332 160th St Surrey, BC V3S 9N6		INSPECTION DATE November 21, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jimmy Jung		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured >> 200 ppm chlorine concentration. Staff prepared fresh sanitizer during inspection which measured at 200 ppm chlorine concentration. Corrective Action(s): Prepare fresh bleach sanitizer by mixing 1/2 to 1 teaspoon of bleach per 1 L of water. Obtain chlorine chemical test strips to measure chlorine concentration throughout the day (or as per approved sanitation plan). Ensure chlorine concentration is between 100-200 ppm and does not exceed 200 ppm, as this could lead to potential chemical contamination of food. Alternatively, use 200 ppm QUATs sanitizer as food contact surface sanitizer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler (in deli department, shared with sushi department) measured at 3'C - Walk-in freezer (in deli department, shared with sushi department) measured at -19'C - Sushi display cooler measured at 3'C - Under-counter sushi preparation cooler measured at 2'C - Thermometers are available in cold-holding units - Temperature logs are maintained on site - General sanitation of sushi department is good during inspection - Hand washing station is supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available with drain plugs and QUATs sanitizer - QUATs sanitizer at 3-compartment sink measured at 200 ppm QUATs concentration with test strip - All food observed stored at least 6 inches off the floor and covered - Equipment is stored in a sanitary manner - No signs of pests during inspection - FOODSAFE Level 1 trained staff is available on site - Health permit posted in a conspicuous location on site Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.