Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-BA2T79
PREMISES NAME
Sekai Udon Bar
Tel: (604) 433-7881
Fax: (604) 433-0558
PREMISES ADDRESS
236 - 4820 Kingsway
Burnaby, BC V5H 4P1
INSPECTION DATE
March 7, 2019
TIME SPENT
1.2 hours
OPERATOR (Person in Charge)
Jonathan Lau
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Further cleaning required at the following locations: Kitchen line - ceiling vent / light covers and between deep fryer and stove and Wheel chair washroom floor and corners of hallway leading to washroom.
Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.

Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 302 noted on Routine inspection # JSAS-B9TSUX of Feb-28-2019
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Ice cream scoop and holder covered with dried ice cream from previous day.
Potatoe slicer has food debris build-up.
Sushi station - vegetable peeler, bone tweezers stored with visible food debris.
Clean utensil storage area - knives stored in plastic bin with food debris collecting, soup ladels hung with visible food debris.
Correction: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.

Code 401 noted on Routine inspection # JSAS-B9TSUX of Feb-28-2019
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Kitchen handsink - hot water supply turned off at time of inspection, when turned back on - faucet cannot turn off hot water flow.
Bar papertowel dispenser is empty.
Correction: Repair hot water faucet.

Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Comments

Reviewed updated cooling procedures:

Grilled chicken breasts are cooked initially then frozen - cooling records in place.
Ground pork cooked then cooled - cooling records in place.
Choi / bean sprouts are blanched in hot water then cold water rinsed, then placed in cooler - cooling records in place.

Ensure cooled food batches are reheated to internal temperature of 74 C prior to serving.

Food utensils observed in sanitary condition and stored in a sanitary manner. (ice cream scoop, sushi utensil tweezers / peelers, soup ladels and knives)
Potato slicer no longer used, to be removed.

Kitchen handsink faucet repaired - hot water can be turned on / off at faucet.

Cleaning at sushi station, dishwasher station and ice machine completed.

Reviewed handling of sanitized dishware at dishwasher station - staff must remove gloves used for soiled dishes and wash hands prior to handling sanitized dishware.

Bar cooler adjusted -5 C

Quaternary ammonia no longer used in sanitizer spray bottles, dilute bleach (100 ppm) used consistently as sanitizer.