INSPECTION REPORT Health Protection LKIM-B3HQKT

PREMISES NAME Edo Japan		Tel: (604) 498-5466 Fax:
PREMISES ADDRESS 1405 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Wu		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi observed to be at temperatures of 29 degrees Celsius stored on counter during inspection. REPEAT VIOLATION. Staff claimed to have just made product. Sushi rice at 39 degrees Celsius. CORRECTED DURING INSPECTION. This is the final warning. The next time Sushi is stored on counter during lunch rush it will be discarded immediately. No time tracking occurs at facility for sushi and staff make as required. . Corrective Action(s): Staff MUST relocate sushi back to cooler unit after making or cutting to serve to public unless WRITTEN DOCUMENTATION of FOODSAFETY PLAN can be provided to Health Inspector from EDO JAPAN . FINAL WARNING . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink CLEARLY LABELED as handsink in back kitchen observed to have bowl of noodles draining inside. CORRECTED DURING INSPECTION. . Corrective Action(s): This sink is a designated handsink and must be kept free from obstructions at all times. REINFORCE ISSUE WITH STAFF AS THIS TOO IS A REPEAT OFFENSE. . 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

COMMENTS - Facility in EXCELLENT sanitary condition!!! - Great work as usual!! - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - Sushi rice at pH 4.5 or less - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable slicer / mandolin in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified person present during inspection