INSPECTION REPORT Health Protection RWOG-AX2V3V

PREMISES NAME Nagano Japanese Restaurant (Coquitlam)		Tel: (604) 461-7266 Fax:
PREMISES ADDRESS 120 - 2918 Glen Dr Coquitlam, BC V3B 2P5		INSPECTION DATE March 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two packages of rice wrapped in saran wrap found underneath prep table (with the handsink) on top of bags of dry ingredients. Rice was room temperature and not sushi rice according to the chef. Rice discarded at the time of inspection.. Corrective Action(s): Rice must be stored below 4C or above 60C. Sushi rice may be stored at room temperature for the day and must be discarded at the end of the day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoops stored in room temperature water. 2) No sanitizer was available. Corrective Action(s): 1) In-use utensils must be stored in ice-water. The ice water must be changed every four hours, when the ice melts or when the water is vislby dirty. 2) Staff made sanitizer measuring 200ppm chlorine at the time of inspection. Sanitizing solution must be made available for use and made fresh daily. Recipe for a 100-200ppm chlorine solution provided in Korean. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Packages of tofu were observed in the handsink by the cookline - Back handsink had several buckets obstructing the front of the handsink, and no paper towel was availab.e - Food debris observed in front sushi area handsink Corrective Action(s): All handsinks must be free of any obstruction, and must not be used for anything other than handwashing. All stations must be stocked with soap, paper towels and hot and cold running water. Staff began clearing handsinks at the time of inspection; paper towel stocked. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw shrimp stored above whole avocados in cooler; bowl with raw chicken stored on top of sprouts in the toppings cooler by the back cookline. Corrective Action(s): Raw foods must be stored underneath ready-to-eat foods to prevent cross-contamination. Staff moved foods at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation requires attention - inside of the coolers - inside of the ice machine - behind/beneath/between equipment Corrective Action(s): Clean and sanitize the areas noted. Add these areas to your sanitation plan. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: None of the staff have FOODSAFE Level 1 or equivalent. Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent at all times. Chef stated that a staff member who has FOODSAFE Level 1 will be working for the dinner shift. Violation Score: 1

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held soup measured 60C or hotter - Dishwasher dispensed 50ppm chlorine at the final rinse cycle - Sushi rice pH 4 - Ice scoop stored separately Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/