INSPECTION REPORT Health Protection MUPN-BGDTKV

PREMISES NAME Kisoji Japanese Kitchen		Tel: Fax:
PREMISES ADDRESS 1 - 19040 Lougheed Hwy Pitt Meadows, BC V3Y 2N6		INSPECTION DATE September 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kenneth Yan		NEXT INSPECTION DATE September 27, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 46

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Stack of cooked chicken thighs found in line cooler insert, internal temperature measured 25.5C and staff stated it was cooked in the morning (at least 2.5 hours ago according to current time). Corrective Action(s): Cooked food must be cooled from 60C (hot holding temperature) to room temperature with in two hours and then from room temperature to 4C or less in under four hours. Cooling foods like chicken thighs cool faster when they are laid in a single layer on a tray. Chicken thighs voluntarily discarded. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed metal inserts being stored on top of other inserts in the top of the line cooler. Corrective Action(s): All containers/inserts in the top of the line cooler must sit in the cooler in such a way that the container is kept cold by the recirculating air below. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher measured at 60.5C at the plate level, this must be 71C or higher to sanitize effectively. Corrective Action(s): Have dishwasher repaired so it can meet minimum temperature. Until dishwasher is fixed, only single use disposable dishware for the customer may be used (no reusable cups, plates, cutlery may be used). Correction order issued. Violation Score: 15

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soft shell crab observed partly frozen and thawing at room temperature. Corrective Action(s): Thaw foods in the fridge or in cold water. Violation Score: 1

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

Comments

Note: Temperature logs maintained only for two of seven temperature controlled units, add remaining units to tracking sheet. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Bleach sanitizer available at 100ppm √ General sanitation and maintenance is good √ No signs of pest infestation noted √ Thermometers present √ Staff with FoodSafe present √ No concerns noted with staff hygiene or food handling