INSPECTION REPORT Health Protection JAHN-BMBRN6

PREMISES NAME Murasaki Japanese Restaurant		Tel: (604) 461-7266 Fax:
PREMISES ADDRESS 254 Newport Dr Port Moody, BC V3H 4B9		INSPECTION DATE March 2, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jung Chan Ahn		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: Observed build up of grease under the stove/grill Observed dust accumulation on the ceilings Corrective Action(s): Clean the noted areas Date to be corrected by: April 1, 2020 Violation Score: 3

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

Comments

- Handsinks are maintained with hot & cold running water, liquid soap & paper towel - 100ppm chlorine residual detected in sanitizer buckets & bottles - 50ppm chlorine residual detected in the low temp dishwasher at plate's surface - All coolers in the kitchen & sushi prep area are at or below 4C - All freezers are below -18C - Coolers are equipped with thermometers - Foods are stored off of floor - General sanitation is adequate, however, attention to cleaning of hard-to-reach areas is required (see notes above) - Staff hold valid FOODSAFE level 1 certificates - No pest infestation noted at the time of inspection NOTE: - Label all sanitizer bottles - Store staff belonging (cell phones) in a designated staff area, not in the kitchen/sushi prep area - Ensure to hang the paper towel as discussed near the handsink