INSPECTION REPORT Health Protection MUPN-BM7UT2

PREMISES NAME Kai Japanese Restaurant		Tel: (604) 554-0282 Fax:
PREMISES ADDRESS 160 - 863 Village Dr Port Coquitlam, BC V3B 0G9		INSPECTION DATE February 27, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Minkoo (Kevin) Lee		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Middle hand wash station in the sushi bar area lacked soap and end hand wash station in sushi bar had plastic blocks stored in it. Corrective Action(s): Keep all designated hand wash stations clear and fully stocked with liquid soap, paper towel, hot and cold running water at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Observed raw meats stored in a container above other ready to eat foods and raw vegetables in the walk in cooler 2) Lysol lemon disinfectant used on tables in dining area and not rinsed afterwards. Product label states that this product must be rinsed off with water after being used on food contact surfaces (customer tables are considered a food contact surface) Corrective Action(s): 1) Move meats so they are either below or separate from all other food. Due: Today 2) Either rinse tables after using lysol like the manufacturer's instructions state or switch back to using the pink (quats) sanitizer that is used in the kitchen. Violation Score: 9

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

Comments

Note: Some small containers of sliced vegetables stored on top of upper inserts in line cooler. While product volume was small and likely used up within two hours. Discourage this practice and keep all foods that do not fit into inserts in the cooler down below, especially during slow times and overnight to ensure that they are kept at 4C or below. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6” √ All other hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is very good √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained √ Staff with FoodSafe present *keep copies of staff certificates on site for verification of compliance* √ No concerns with staff hygiene or food handling noted during inspection