INSPECTION REPORT Health Protection ATHP-CSBS9X

PREMISES NAME Ajishou Japanese Restaurant Brentwood		Tel: Fax:
PREMISES ADDRESS 2307B - 4525 Lougheed Hwy Burnaby, BC V5C 0K3		INSPECTION DATE May 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 02, 2023
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 = 38

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): a) Back sanitizer bucket had 0 ppm chlorine when tested. b) Whisks were stored in room temperature water. This can cause bacteria to build up over time. Corrective Action(s): a) Refilled to 100 ppm during the inspection. Change regularly. b) Use ice water instead. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A container was stored inside the main kitchen handwashing sink. Corrective Action(s): Corrected during the inspection. Do not store anything inside hand washing sinks, since they must be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Do not line shelves and walls with foil. They should be cleaned regularly instead. Corrective Action(s): Corrected during the inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The glasswasher had 0 ppm chlorine during the final rinse cycle. Corrective Action(s): Fix by Friday, June 2nd. Violation Score: 15

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

Comments

-Ensure that temperature records have the exact temperature recorded and that both dishwashers are included. The glasswasher was re-installed at the bar. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher had 50 ppm chlorine. No evidence of pests, traps were in place. Ensure that pest control reports are kept on site. Staff are FoodSafe level 1 certified. The ice machine was clean. General sanitation was satisfactory.