INSPECTION REPORT Health Protection KLAI-CMZUAH

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE January 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE January 16, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of diced tofu in water was noted with internal temperature of 10.7C. Individual containers and a squeeze bottle of spicy-mayo were noted with internal temperature of 9.0C. Items were stored in a malfunctioning cooler (lowest ambient temperature attained was at 10.3C) and was placed in the unit for approximately 2 hours. Corrective Action(s): **Issue corrected at the time of inspection** The container of diced tofu and spicy-mayo were moved to a functioning cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwash station by the entrance of the kitchen area was not in working order. However, there is a second hand wash station in the middle of the prep line that was accessible, equipped with hot and cold running water, liquid soap and paper towel. Corrective Action(s): Staff called the operator during the inspection and asked for the timeline for fixing the handwash station. Operator said it can be fixed by Jan 16, 2023. The facility was permitted based on the number of handwash stations required for each work area, therefore they must be functional at all time to allow food handlers to practice proper handwashing when required. Date to be corrected by: Jan 16, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler in the server area was noted with an ambient temperature of 10.3C during the inspection. Corrective Action(s): All cold potentially hazardous food was removed from this unit during the inspection. Monitor the internal temperature of this unit, if the temperature does not go to 4C or below, please have this unit service. Do not store any cold potentially hazardous food items (soft drink, alcohol, ginger, wasabi - okay) until the unit is fixed. Date to be corrected by: As soon as possible. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Noted a food handler re-using a single-use glove more than once. Corrective Action(s): **Issue was corrected during the inspection** The used single-use glove was discarded when issue was brought up to the food handler. Once a single-use glove is removed, it must be immediately discarded and cannot be reused to prevent potential contamination of the glove. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, (except for the unit cited in the violation above), were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below (except for the one unit noted above) All freezer units were at -18C or below. Hot hold units were holding food at 60C or above. General storage hierarchy acceptable and all food stored protected. Proper dispensers, with handles, are used for dispensing bulk food items; None of the handles were noted in contact with food - excellent. Some utensils were stored in room temperature water. As per staff, the water is changed out approximately every hour - acceptable. Fume hood noted in good sanitary condition. 200 PPM chlorine residual detected in the bleach sanitizer spray bottles (2 bottles were tested). 74.0C was noted at the plate level of the high temperature dish machine during the rinse cycle. pH of sushi rice was detected at 4.0. General organization and cleanliness acceptable. No signs of pest activities noted during the inspection.