INSPECTION REPORT Health Protection MDIL-BJQQWV

PREMISES NAME Ono's Sushi Restaurant - Highstreet		Tel: (604) 381-3833 Fax:
PREMISES ADDRESS C180 - 3122 Mt. Lehman Rd Abbotsford, BC V2T 0C5		INSPECTION DATE December 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seungguk Shin		NEXT INSPECTION DATE December 17, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Peeled cucumber stored in dry storage area touching outside of food product bag. - scoops left in food products. Corrective Action(s): - Cucumbers discarded. Ensure ready to eat foods are stored properly in way to prevent contamination. - do not leave scoops in food products. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine requires cleaning. Corrective Action(s): Clean the ice machine. Discard the first batch after cleaning. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - One hand wash station missing a soap dispenser - dishwasher area requires Recaulk Corrective Action(s): - Install the soap dispenser. - Recaulk the dishwashing area. Violation Score: 1

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

Comments

Routine Inspection - hand wash stations stocked with liquid soap and paper towels - All cooler ambient air temperature below 4 degree Celsius - walk in freezer ambient air temperature below -18 degree Celsius - rice and soup hot holding temperature above 60 degree Celsius - dishwasher final rinse above 72 degree Celsius at the dish surface - 100 ppm Cl solution available for wiping cloths Discussed cooling. Ensure the cooked chicken is cooled in a single layer. Mechanical refrigeration such as a walk in cooler or walk in freezer can assist in cooling. Cooked / hot held foods must be cooled to 20 degree Celsius within 2 hours and from 20 degree Celsius to 4 degree Celsius within 4 hours.