INSPECTION REPORT Health Protection PKUR-CVVUD6

PREMISES NAME Todai Sushi		Tel: (778) 779-5829 Fax:
PREMISES ADDRESS 11156 84th Ave Delta, BC V4C 2L7		INSPECTION DATE September 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaemin Lee		NEXT INSPECTION DATE October 05, 2023
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water for designated hand washing sink turned off. This is a repeat violation. Corrective Action(s): Do not turn off the hot water. Hand sink must be fully equipped with hot and cold running water, liquid soap and single-use towel. Failure to comply may lead to further enforcement action. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings seen in the dry storage closest. Corrective Action(s): Remove droppings and disinfect area. Check for droppings daily. All food should be placed in pest proof containers. Sanitize all food contact surfaces prior to using. Correct immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Leak at the designated hand sink. 2. Screen on back door broken. Corrective Action(s): 1. Repair leak so that water is no longer dripping when hot water valve is turned on. 2. Fix screen on back door or kept back door closed at all times. Correct immediately. Violation Score: 3

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

Comments

Routine Inspection Coolers at 4 C or below. Freezers at -18 C or below. Hot holding of soup and rice at or above 60 C. High temperature dishwasher registered at least 71 C on plate surface during final rinse. **Temperature should be verified and recorded. Bleach sanitizer for surface sanitizing available at 200 ppm in a labelled bottle. Discussed temperature checks for raw meats and poultry - must be cooked to 74 C and verified with a probe thermometer. **Maintain temperature logs of cooked food. Temperature logs of coolers, freezers, hot holding maintained. *Focus cleaning efforts on hard to reach areas - behind and underneath equipment. Cheque 000048 provided for permit fee.