INSPECTION REPORT Health Protection KSTE-B9XTQF

PREMISES NAME Murasaki Japanese Restaurant		Tel: (604) 461-7266 Fax:
PREMISES ADDRESS 254 Newport Dr Port Moody, BC V3H 4B9		INSPECTION DATE March 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Chan Ahn		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation in the facility is poor and therefore needs some work, especially in the following areas: - Grease and other food debris observed underneath deep fryer unit - Food debris observed underneath sushi prep coolers - Dust/debris observed underneath/beside ice machine and cooler units beside it - Shelving units holding clean equipment/utensils - Dishwashing area **Correct by: 1 WEEK = Monday, March 11, 2019** Corrective Action(s): Clean these areas thoroughly. Clean floors and walls underneath and behind equipment at least weekly. Conduct a deep clean annually. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Multiple bleach sanitizer spray bottles were not labelled. All chemicals must be labelled to identify the contents. **Correct by: IMMEDIATELY** Corrective Action(s): Label the bottles: "BLEACH SANITIZER" Violation Score: 3

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

Comments

General Comments Bleach sanitizer at 100-200 ppm *NOTE: Bleach must be maintained at 100 ppm = 1/2 teaspoon of bleach in 1 Litre of water Low-temperature dishwasher achieved 50 ppm chlorine sanitizer at the plate level upon final rinse cycle All coolers operating at </=4C; freezers at </= -18C; hot-holding at >/= 60C Ventilation fume hood free of grease and in excellent sanitary condition Ice machine free of mould and rust; ice scoop stored separately All handsinks equipped with hot and cold running water, liquid soap and paper towel No signs of pests observed All foods stored 6" off the ground, covered and with raw proteins appropriately separated from ready-to-eat foods Oil in fryer appears OK Tempura is cooked in the morning, held at room temperature and re-heated for customer order. As discussed, pre-cooked tempura must NOT be held at room temperature for longer than 4 hours, at which point it must be DISCARDED due to potential pathogen/germ growth As discussed, raw, cut vegetables must be held on ice-water at </= 4C if they are to be left outside of the cooler.