INSPECTION REPORT Health Protection RSHA-BHLTW9

PREMISES NAME Edo Japan (Tsawwassen)		Tel: (604) 383-0066 Fax:
PREMISES ADDRESS FC8 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE November 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Deepanshu Sharma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris noted behind/under service/prep areas. Corrective Action(s): Cleaning of hard to reach areas, below/under equipment (prep area), is required. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Foodsafe training required. Corrective Action(s): Violation Score: 1

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

Comments

- Temperature Control: No concerns noted this date. Monitoring required. - Manual Dishwashing: (4 Step) Quat sanitizer: Ok -> Wiping cloth storage: Ok. Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Ok. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Discussed. - Sanitation: Refer to Violation Notes. Front cook area: Area is to be kept clean and organized. All spills next to front prep line and inside meat storage cooler are required to be kept clean. - Ice bin cleaning and disinfection discussed. - Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring required. - Food Safe training: Refer to Violation Notes. - Food Safety Plan is on site. - Sanitation Plan is to be on site. All staff are required to be trained on operational procedures. - Health Permit posted.