INSPECTION REPORT Health Protection CPAK-AW6S6N

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE February 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked rice in bags sitting on counter had internal temperature ranging ~ 8-10.1'C. Staff had advised all were left over rice kept in cooler for staff meals and taken out to be prepared into fried rice for lunch. 2) Cooked chickens stored on top of the food items stored in inserts had internal temperature ranging 8.4'C-9.2C. All to be reheated to be served. Temperature of other food items in inserts satisfactory. Cooked chickens moved to the bottom part of cooler (2'C) at this time. Corrective Action(s): 1) Ensure all foods requiring refrigeration are not stored at room temperature for more than 2 hours. Take out just before use. 2) Store cooked chickens at the bottom part of the prep cooler and only small amount in the inserts, not on top of the inserts, as it would be harder to maintain the temperature for this top layer during lunch/dinner rush - frequent opening of the door. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer not available for kitchen. Solution prepared at this time. Corrective Action(s): Ensure all wiping cloths are stored in this solution DURING operation, or prepare the solution in a labelled spray bottle and have it available throughout the day. Ensure all staff are aware of the use of sanitizer. 1/2 tsp of bleach should be mixed per 1L of water. Do not mix soap/detergent into this solution. All food prep surfaces must be sanitized before initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops used in kitchen stored in lukewarm water. Corrective Action(s): Ensure these scoops are stored in ice or a sanitized empty container, NEVER in lukewarm water. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Sushi rice had pH of 4.0. -Front servery area satisfactory. -General food storage practice satisfactory. -Ventilation canopy hood serviced and maintained. -High temperature dishwasher achieved 74.9'C at the plate level after final rinse. -200ppm chlorine solution available in a bucket to hold wiping cloths. -General maintenance and sanitation satisfactory. -Washrooms satisfactory. NOTE: Ensure all kitchen staff are trained properly. Review and discuss everything from this report with staff. Any repeated violation from this inspection observed during the next inspection will result in further enforcement action(s) - issuance of Correction Order/Violation Ticket(s). Please contact the health inspector for any questions or concerns.