Report No. MCAI-DE9RW6

INSPECTION REPORT
Health Protection
MCAI-DE9RW6

PREMISES NAME
Akari Japanese Restaurant (Delta)

Tel: (604) 590-1192
Fax: (604) 590-1619

PREMISES ADDRESS
7261 120th St
Delta, BC V4C 6P5

INSPECTION DATE
February 26, 2025

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Myung Nam Joo

NEXT INSPECTION DATE
6 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	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Bleach surface sanitizer in spray bottle at the sushi prep station measured at >200ppm (bleaching out).
Corrective Action(s): Dilute the bleach solution to 100ppm (1/2 tsp per liter of water).
Violation Score: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
Observation (CORRECTED DURING INSPECTION): Two packs of frozen raw beef slices found storing at room temperature in the kitchen.
Corrective Action(s): Staff stored the beef slices back into the freezer. If food is being thawed, it must be in the cooler or under cold running water.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings observed in the following areas:
- in the corner between the coolers of the sushi preparation area
- next to the hot water tank
- under metal shelving in the dry storage room.
Corrective Action(s): Clean up mice droppings by soaking the affected areas in 100-200ppm bleach then wiping the droppings up with paper towels. Consult a pest control company to investigate and seal entry points. Date to be corrected by: 1 week.
Violation Score: 3

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

Comments

- Handwashing stations supplied with hot/cold running water, liquid soap, and paper towels. Ensure paper towels are stored inside the paper towel dispenser in the kitchen (it was empty at the time of inspection and a roll of paper towels was stored on the food prep counter).
- All coolers at 4C or below.
- All freezers at -18C or below.
- Rice and miso soup hot-held at 60C or above.
- High temperature dishwasher registered at 71C during final rinse at plate level.
- Surface sanitizer available in sanitizer bucket in the back kitchen area and measured at 100-200ppm bleach (sanitizer in spray bottle for sushi prep area needs to be diluted).
- Dry storage is maintained.
- Permit is posted.
- Pest control services are in place and do checks weekly, records reviewed.

NOTE:
- Temperature logs were not provided at the time of inspection. Follow your food safety plan and maintain temperature logs for coolers, freezers, hot-holding units, and cooking on a daily basis.
- Obtain pH test strips for verifying sushi rice pH. Sushi rice should be maintained at a pH of 4.2 or lower.
- As owner was not present during the inspection, new FoodSafe certificates could not be verified (premises only has copies of the expired foodsafe certificates). Please provide a copy of the renewed FoodSafe Level 1 certificate to health inspector.

- Copy of the report to be emailed to operator.