INSPECTION REPORT Health Protection CPAK-CSZTVQ

PREMISES NAME Sango Japanese Restaurant		Tel: (604) 465-4650 Fax:
PREMISES ADDRESS 350 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE June 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee, Sang In		NEXT INSPECTION DATE June 29, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher had 0ppm chlorine measured. No sanitizer tablets left in the container. Staff had refilled the tablets and minimum level of chlorine (50ppm) was measured after final rinse. 2) Sanitizer solution not available at front/kitchen. 200ppm chlorine was prepared at this time. Corrective Action(s): Ensure to have the dishwasher monitored on a regular basis. Have all dishware/tools rewashed through the dishwasher as advised at this time. 200ppm chlorine must be available at all times - either in labelled spray bottles or bucket to hold wiping rags. Have one for sushi bar and one for kitchen. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Major cleaning is required for the facility. Corrective Action(s): Ensure to have all following areas cleaned as discussed at this time. - Floors throughout the kitchen - Underneath dishwasher/dishwashing sink - Underneath cooking equipment - Back storage room [CORRECT BY: Thursday, Jun 29, 2023] Violation Score: 9

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied. - Coolers operating at 4'C; Freezers operating at -18'C. - Thermometers available for temp monitoring. - Hot-holding units operating above 60'C. - General food storage practice satisfactory. - Foods obtained from approved sources. Suppliers checked at this time. - Scoops stored in proper manner- in ice water. - Washroom handsinks satisfactory. - No evidence of pest activity observed. Please contact the health inspector for any questions or concerns.