INSPECTION REPORT Health Protection GNAH-CU6UEE

PREMISES NAME The Katsu Restaurant		Tel: (604) 539-1121 Fax:
PREMISES ADDRESS 5576 204th St Langley, BC V3A 1Z5		INSPECTION DATE July 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Namkyu Cho		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Dry storage has been partially cleaned but mice droppings noted in dry storage floor and around hot water tank and AC unit. Floor also noted wet with lots of old build ups, food debris and filth. This area creates hiding spot for mice. IMPORTANT NOTE: This is a repeated violation. Improper action warrants further enforcement. Corrective Action(s): - Clean and sanitize dry storage, under wire shelve and around hot water/AC unit. Remove all buildups. Sanitize with bleach water as discussed. Use proper face mask and gloves for cleaning and sanitizing. - Ensure all holes are blocked. No entry point from outside should be there. USE material mice can not chew. - Ensure water leak from hot water tank or AC is repaired. - DO not store food on shelve until everything is cleaned. - Monitor for mice activity. Take action when see mice activity. Date to be corrected by: Next Routine Inspection Violation Score: 9

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

Comments

Follow up inspection Freezer has been cleaned and maintained. Ensure to remove remainder of frost in compartments. Screen wall in the back is now covered with impervious material and is easy to clean. General sanitation in kitchen and dry storage room is to be improved. Ensure to clean surfaces, door handles, equipment facing and sanitize all counters more frequent until the premises is clear from mice dropping.