INSPECTION REPORT Health Protection JPAK-CFKQ75

PREMISES NAME Il Uk Jo Restaurant Ltd.		Tel: (604) 583-9622 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE June 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) David Shon		NEXT INSPECTION DATE 3 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed hot holding unit was not able to hold foods at minimum of 60 C. Foods stored out on the buffet line were prepared and placed on hot holding unit in the morning, less than 30 mins ago from the point of inspection. Foods measured to be approximately 55-60 C. However, the hot water level was much lower than it should so that the water was not in direct contact with the metal food storage containers in the hot holding unit; thus, unable maintain 60 C at minimum. Corrective Action(s): Required operator to add more hot water into all the hot holding units available. Ensure that there is sufficient water so that hot water is in direct contact with the metal food storage containers. Operator added water to the hot holding units at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screendoor in the back was damaged; holes in the screen and gaps around the edges seen. Screendoor must be able to completely cover all crevices and holes to prevent pests from entering the kitchen Corrective Action(s): Required operator to replace/repair the screendoor to ensure proper prevention of pests can be accomplished. Date to be corrected by: July 8 2022 Violation Score: 3

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

Comments

Overall sanitation satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower High temperature dishwasher in good working order; detected 76.6 C at plate level after final rinse cycle Bleach sanitizer spray bottles present throughout facility; detected 200 ppm of residual chlorine **Noted sushi rolls displayed on buffet line. These rolls were made at the time of inspection. When inquired about time-temperature control, operator stated that they would stay there, if not consumed, until 2:30, which is 3 hours long. All foods must be stored at room temperature for less than 2 hours accumulative. Time and temperature records must be maintained and updated daily to ensure that all potentially hazardous foods are stored at room temperature for less than 2 hours accumulative. Operator must be able to provide a record upon request in the future inspections.** Required operator to discarded all leftover foods left at room temperature at 1:30 PM, assuming that all foods are made at 11:30 AM. Ice machine in sanitary conditions All foods stored off the floor Washrooms maintained in sanitary condition No sign of pests noted at the time of inspection.