INSPECTION REPORT Health Protection AFOK-BGMPE4

PREMISES NAME Toyama Express		Tel: (778) 293-1119 Fax:
PREMISES ADDRESS 701 - 2153 Central City Surrey, BC V3T 2W1		INSPECTION DATE October 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Perry Wong Y.C.		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags were stored directly on food contact surfaces and such as sushi boards and back prep-table. This was noted on previous inspections. Corrective Action(s): All wiping rags need to be stored in a sanitizing solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of black grease and food debris was noted behind the deep fryer. Accumulation of old food and grease was noted on some of the shelving units. Corrective Action(s): Ensure all hard to reach areas, especially the areas around the cooking units are thoroughly and frequently washed to prevent accumulation of grease and food debris. Violation Score: 9 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: A bucket of water was used as a hand dipping station to rinse hands after handling shrimp/vegetable batter before handling ladle. Corrective Action(s): Bucket of water cannot used a hand washing method or station. All hand washing must be done under running water at the designated hand washing station. Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Cooler unit less than 4C. Chest freezer at -18C. Standup freezer at -12C. Hand washing stations satisfactory. 2 compartment sink satisfactory. Ensure all food equipment are properly washed and sanitized with a 100ppm chlorine (bleach) solution. Food items properly covered.