INSPECTION REPORT Health Protection CPAK-AT7RRX

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE November 17, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE November 20, 2017
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Layers of cooked chicken breasts stored in closed containers were placed at room temperature for cooling. Chickens had internal temperature ranging 57'C~63'C. Staff had advised chickens are to be left for about ~1hour and placed in the cooler for further cooling. Staff was advised to transfer chickens to shallow pans and place back in the container right before placing into the cooler. Corrective Action(s): Ensure all cooked foods are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. To achieve rapid cooling, cooked foods must be placed on shallow container, allowing as much air circulation as possible. Placing hot foods in closed containers for cooling is not acceptable. Stop with this practice as discussed at this time. Ensure to monitor the food temperature using probe thermometer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle available in kitchen had broken nozzle. Kitchen staff advised the solution was not used this morning. Wiping cloths placed on cutting boards. Solution was prepared in a bucket to hold wiping cloths at this time. Corrective Action(s): Ensure to have all food prep surfaces sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Do not place wiping cloths on counter, but always in sanitizer solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice machine scoop placed right above the ice. Staff had advised the scoop just fell from the holder. 2) Miso soup bowls with tofu cubes/green onions stacked right above another, allowing the bottom of bowl come in contact with food inside. 3) Frozen whole fish (two) stored without any protection in the chest freezer at front. Corrective Action(s): 1) Ensure the scoop is placed in holder at all times. The handle must never come in contact with ice. 2) Miso soup bowls must be placed on a tray if to layer them on top of another in cooler. 3) Ensure to store fish in a bag. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash stations (sushi bar/kitchen) adequately supplied. -Refrigeration temperatures within requirement; hot-holding temperatures within requirement. -Temperature monitoring system in place. -Scoops for rice/utensils used in kitchen stored in ice at this time. Good. -High temperature dishwasher achieved 73.9'C at the plate level after final rinse. -200ppm chlorine available in a labelled spray bottle for sushi bar. -Ventilation hood canopy serviced and maintained. -General food storage practice satisfactory. -No evidence of pest activity observed. Washroom handsinks satisfactory. NOTE: Small amount of deep fried tempuras and imitation crab meats stored at room temperature. Ensure to keep small amount each time to last 30min~1 hour max during lunch/dinner rush ONLY. All must be stored in coolers outside of these hours. Again, it is critical that all kitchen staff are properly trained regarding safe food handling and proper cleaning/disinfection procedures. Ensure to have this report fully understood and discussed with ALL food handlers, especially with regards to CODE 302. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AT7RRX
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: All audited food items met legislative requirements.
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