INSPECTION REPORT Health Protection YTAN-CYASMS

PREMISES NAME Tawara Japanese Restaurant		Tel: (604) 574-5353 Fax:
PREMISES ADDRESS 103 - 15153 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE December 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeongim Jo		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required under/behind cook line equipment and in other hard-to-reach areas. Food debris and grease accumulation noted. Corrective Action(s): Ensure deep cleaning in all hard-to-reach areas is done once a week at a minimum. Correct by: 1 week. Violation Score: 3

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

Comments

- Hand washing sinks were accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, and paper towels. - Other sinks maintained in sanitary conditions. - Bleach sanitizer solution available at 200 ppm (chlorine residual). - High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface is required. - Coolers measured 4C or less. - Freezers measured -18C or less - Hot-held rice and miso soup measured at 60C or hotter - Food storage practices satisfactory. All food stored properly covered and off the floor. Good separation between raw and ready-to-eat food items. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory, however attention to hard-to-reach areas (under/behind cook line equipment, dishwashing area, etc.) required. See violation code 306 above. - Dry storage areas satisfactory. - Regular pest control servicing in place. No signs of pest activity noted at time of inspection. - Staff with FoodSafe onsite.