INSPECTION REPORT Health Protection AKWN-BM8UAU

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE February 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bowls of tofu (for miso soup) were stored in stand up cooler that was operating at 9-11 degrees Celsius. Corrective Action(s): Tofu must be stored at 4 degrees Celsius or less. The cooler in question is located near the entrance of the side storage room, and was identified in the previous inspection of incapable of maintaining foods at 4 degrees Celsius or less and operator had committed to try to replace. However, the operator currently cannot afford to repair or replace this cooler. Instructed operator to transfer the tofu to a different cooler. The cooler in question was also used to store whole heads of cabbage and low hazard sauces - no concerns noted regarding these items stored in this cooler. At this time, cold holding capacity for potentially hazardous foods is adequate. The cooler in question shall only be used to store whole produce and non-potentially hazardous foods. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Used tofu container was stored away without proper washing and sanitizing. Corrective Action(s): Used food utensils shall be cleaned and sanitized before putting away in storage. Instructed staff to take the container to the dishwashing area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Observed some staff touching their faces in between food handling. Corrective Action(s): Food handlers shall keep their hands clean to avoid contaminating food. Staff shall wash their hands with soap and warm water after touching their face or hair, and any other activity where hands can become dirty. Operator agreed to discuss proper personal hygiene with all staff. Date to be corrected: February 28, 2020 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less - except as noted above. Side cooler by the sushi bar has been replaced. Freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices appeared satisfactory. Organization of storage areas was satisfactory. Food handling practices appeared satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. High temperature dishwasher had a final rinse temperature of at least 71.2 degrees Celsius. Bleach sanitizers for in-use wiping cloths had chlorine concentrations of 200ppm. Chemicals were stored in a safe manner. No signs of pests.