INSPECTION REPORT Health Protection ANAN-BH9V63

PREMISES NAME Arisu		Tel: (604) 422-0500 Fax: (604) 420-3824
PREMISES ADDRESS 203 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE October 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Calvin Lee		NEXT INSPECTION DATE 5 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 = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice that has been portioned into stainless steel bowls are being stored in 2 separete holding units. The rice temperature was 52 degC in the front unit and 50 degC in the back unit. The temperature of both units were increased at the time of the inspection. The front unit to 80 degC (was 70 deg during the inspection) and the back to 70 degC (was 62 degC during the inspection). Corrective Action(s): The rice must be kept at 60 degC or above. IF this continues to be an issue, you will not be permitted to portion out the rice. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: There was food being stored outside in the hallway again. As per sous chef, the food was recently delivered. There are kitchen equipment/tools that are hung on a make shift wall outside in the hallway. Corrective Action(s): You cannot store any items used for the business outside in the hallways, this includes food and any other kitchen equipment. Make space for the items inside the restaurant. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: REPEAT OFFENCE: No one on duty had FS level 1 certification. Corrective Action(s): At least one staff member on duty must be Foodsafe Level 1 certified at all times. You have till Dec. 31st to meet this requirement or a Violation Ticket will be issued at the next inspection. Violation Score: 1

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

Comments

-Handsinks are fully equipped -Coolers are below 4 degC -Freezers are below -18 degC -Broth/sauces in the cold water cooler are below 4 degC -Kitchen Dishwasher rinse is 78 degC at plate level; front dishwasher is at 73 degC -200ppm bleach solution is available in spray bottles on-site -Cooling wand observed in use for cooling down broth.