INSPECTION REPORT Health Protection JPAK-AWDRDH

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE February 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Observed rice scoops being stored in water at room temperature 2. Observed utensils in the kitchen to scrape food debris off of flat grill duct tape to hold the scraping blade. Corrective Action(s): Required operator to: 1. Have rice scoops stored in ice water bath when not being used 2. Discard the noted scraper and replace them with new ones. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed frozen shrimp being thawed at room temperature beside white freezer Corrective Action(s): Required operator to follow proper thawing procedures: 1. In cooler at 4 C 2. Under cold running water Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. In the corner of small storage area on the left of the hallway to the washroom, bottom of the wall is now exposed 2. Freezer in the back end of the kitchen had duct tape to hold handle in place 3. White freezer at the front of the kitchen missing door handle Corrective Action(s): 1. Required operator to make appropriate fix to ensure that all parts of the wall are covered properly 2. and 3. Remove duct tape of the noted freezer and have proper handle installed Date to be corrected by: Mar.27.2018 Violation Score: 3

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

Comments

Overall sanitation is satisfactory All hand sinks stocked with liquid soap and paper towel Hot and cold running water available at all sinks Sanitizer available on site at 200ppm High temperature dishwasher in good working order; measured 73.9 C after final rinse cycle with thermometer All coolers are at 4 C or lower All freezers are at -18 C or lower All hot holding units at 60 C or above Ice machine in sanitary condition Discussed tempura held at room temperature; only a small batch of tempura was prepared to lunch rush and operator was fully aware of time to be held at room temperature; if not sold then discard No sign of pests noted at the time inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AWDRDH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment