INSPECTION REPORT Health Protection MKIM-CDWUA6

PREMISES NAME Bluefin Japanese Restaurant		Tel: (604) 525-0501 Fax:
PREMISES ADDRESS 319 Columbia St E New Westminster, BC V3L 3W8		INSPECTION DATE April 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sae Kyung Chang		NEXT INSPECTION DATE May 09, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION. Vegetable tempura were stored in room temperature during inspection. Operator reports tempura was made 1.5 hours ago (2pm). Corrective Action(s): Operator relocated vegetable tempura in a working prep cooler at the time of inspection. Ensure to store cold potentially hazardous food at temperatures below 4C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Strainer with vegetable bits and raw fish slices observed to be placed inside the hand washing sink Corrective Action(s): Ensure hand washing station is available for employees during all business hours. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Personal items stored next to kitchen utensils. 2) Utensils kept in warm water bath (20C) Corrective Action(s): 1) Dedicate a space in the kitchen to store personal items and keep them all there. 2) Operator placed kitchen utensil (rice scoop) in dishwasher at the time of inspection. Ensure to keep utensils in either ice water bath or dry conditions. Date To Be Corrected: Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent dropings observed in the following locations: - On a Wooden Board to the right of the sushi prep cooler - In front of the dishwasher by the soy sauce container - To the left of the dishwasher under the counter. Corrective Action(s): Ensure the above areas are cleaned and sanitized. Date To Be Corrected: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease build up observed in the following location: - Near fryer - On back shelves - Under sushi bar prep cooler - Under Hot holding units Corrective Action(s): Ensure above noted areas are cleaned and sanitized. Date To Be Corrected: May 9th Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Both prep cooler were not equipped with working thermometers. Corrective Action(s): Ensure all cold holding units are equipped with working thermometers to facilitate in proper temperature monitoring. Date To Be Corrected: Immediately Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator unable to provide evidence of FoodSafe Level 1 certification. Corrective Action(s): Ensure to have the FoodSafe level 1 certification on site. Date To Be Corrected: Immediately Violation Score: 1

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - Sushi bar prep cooler 1C - Rice hot holding 63C - Front freezer -23C - Front cooler 3C - Hot holding 62C - Back prep cooler 1C - Back cooler 3C - Back freezer -22C - 2 door cooler 1C - Chest freezer -21C - Kimchi freezer -24C - Sanitizer spray bottle stocked with 200 ppm chlorine - High temperature dishwasher had a final rinse of 71.6C on dish surface - Health permit posted