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 TAKENFOOD 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.