INSPECTION REPORT Health Protection JTUG-CGFUA2

PREMISES NAME Kojan Restaurant		Tel: (604) 776-1001 Fax:
PREMISES ADDRESS 103 - 33640 South Fraser Way Abbotsford, BC V2S 2B9		INSPECTION DATE July 18, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Changkyu Oh		NEXT INSPECTION DATE July 21, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): An opened tin can of mango pulp was found inside the walk-in cooler. Operator unable to recall how long the opened can of mango pulp was inside the cooler Corrective Action(s): Ensure all opened canned products are transferred to a food grade container. Opened tin containers may chemically contaminate the food. The operator discarded the mango pulp. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A large bag of bean sprouts and bag of miso were found next to the grill. Staff said bean sprouts and miso were at room temperature for one hour Corrective Action(s): Potentially hazardous foods can only be kept at room temperature for 2 hours. Only small amounts of potentially hazardous foods may be permitted at room temperature for the lunch and dinner rush. Ensure all food items are time stamped once removed from the cooler. Operator relocated the miso and bean sprouts to the walk-in cooler Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were found at the sushi station and inside the main kitchen. Bacteria can multiply rapidly on these wiping cloths, which can be transferred onto food contact surfaces Corrective Action(s): Ensure all wiping cloths are placed inside 100-200 ppm bleach solution (1 tsp bleach and 1 L water). Replace wiping cloths when soiled. Change the bleach solution at least every 2 hours. Operator prepared 200 ppm bleach solution to fully submerge the wiping cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in the kitchen and by sushi bar was obstructed with sieve Corrective Action(s): Ensure there are no objects placed inside the hand sinks to facilitate frequent handwashing practices. Staff removed the sieves from the hand sinks Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee was observed washing hands with gloves on Corrective Action(s): Glove use is not a substitute for proper handwashing. Staff need to REMOVE and DISCARD gloves prior to washing hands with soap and water. Employee removed gloves and washed hands with soap and water at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Garbage bags were used to cover containers containing fish inside the walk-in cooler. Garbage bags are not food grade and may chemically contaminate the food 2. Raw meat was stored above vegetables inside the walk-in cooler. Raw meat juices may fall onto the vegetables. 3. Metal bowls without handle was used to dispense dry ingredients 4. Cans of pop and bags of dry ingredients were stored on the floor Corrective Action(s): 1. Remove garbage bags covering food products immediately!! Use food grade tight fitting lids or plastic wrap to cover the food. 2. Ensure all raw meat and seafood are stored below ready to eat food (e.g. sauces, vegetables) at all times 3. Use scoops with handles to dispense dry ingredients to avoid indirect hand contamination with the food 4. Ensure all food products are stored at least 6 inches off the floor to avoid the likelihood of contamination by pests **Date to be corrected by: TODAY Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food buildup is observed on shelves and floors inside walk-in cooler. Attention to cleaning is required for the floors by the grill station. Handles of coolers observed to have food debris. 2. Newspaper and cardboard was observed on the ground and as a lining for a prep table Corrective Action(s): 1. Ensure to clean and sanitize all floors and shelves througout the day to ensure the facility is maintained in a sanitary condition. Remove debris and sanitize cooler handles. 2. Do not use newspaper and cardboard as a lining for the floor and prep tables. Discard all newspaper and cardboard in the kitchen. Newspaper and cardboard absorb oil and cannot be easily cleaned. In addition, using newspaper near a deep fryer can be a fire hazard. Use floor mats that can be easily cleaned instead. Prep table is smooth and non-porous and must be cleaned and sanitized after use **Date to be corrected by: July 20, 2022 Violation Score: 3

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

Comments

Routine inspection conducted: - High temperature dishwasher reached 71.9C upon final rinse cycle - Hand sinks have hot and cold running water, liquid soap, and paper towels - All coolers are 4C and below - All freezers are -18C and below - Hot holding units containing miso soup, cooked white rice is over 60C - pH of sushi rice is around 3.5. Operator said sushi rice is discarded at the end of the day - No signs of pest activity at the time of inspection - Staff on site is FOODSAFE Level 1 certified - copies available on site - Sashimi is purchased from approved source. Invoices available for review Important to note: - Ensure all continuously used equipment/utensils are placed inside a clean container containing ice. Replace with ice once it melts. Clean and sanitize these equipment/utensils every 4 hours. - Remove any items not needed for premises beside the back door (e.g. chairs, microwave)