INSPECTION REPORT Health Protection 253934

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE August 5, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsoap bottle observed to be stored in the handsink in the kitchen. Large container observed to be stored in front of the handsink. Corrective action: Remove the handsoap bottle and container. Ensure that no supplies are stored in the handsink or blocking access to the handsink. Rationale: The handsink basin must be free of items and must be accessible to food handlers for frequent and proper handwashing in order to prevent the spread of disease causing microbes and the incidence of foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoop observed to be stored at room temperature water. Corrective action: Ensure that the in-use rice scoop is stored in cold water with ice. Rationale: Disease causing microbes (eg. harmful bacteria) on the surface of the rice scoop can survive and grow at room temperature, which can contaminate food and contribute to foodborne illness when the contaminated food are consumed. Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach spray in the front observed to be unlabelled. Corrective action: Label the bottle with the word sanitizer or bleach. Rationale: All chemicals, eg. bleach sanitizer, needs to be properly labelled for staff to be aware of the contents and avoid chemical contamination to food. Corrective Action(s): Violation Score:

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

Comments

General observations during the inspection. 1. Temperature -All coolers (glass sliding door 1 & 2, under the counter cooler, sandwich prep cooler) maintained at 4C or lower. -Chest freezer and upright freezer maintained at -18C. -Temperature records available and in use. -Miso soup and rice hot held at >60C. 2. Sanitation -All handsinks equipped with paper towel, liquid soap, hot/cold running water. -High temperature dishwasher sanitizing at 74.5C at the utensil surface. -Ice machine maintained in sanitary condition. -Cutting boards cleaned and sanitized before use and at the end of the day. -Chlorine/bleach sanitizer measured to be at 200ppm. -Vent hood maintained in sanitary condition. NOTE: discussed with food handler to not use prep sink for washing dishes. Dishes can be manually cleaned and sanitized in the two compartment sink with the drain plugs. 3. Food storage/Practices -All foods were covered and stored off the floor. -Sushi rice measured to be at pH 4.0 4. Pest control -No pest activity detected. 5. Administrative -One staff onsite has valid and current FOODSAFE level 1 or equivalent training.