INSPECTION REPORT Health Protection JCHW-CU3SXD

PREMISES NAME Mr. Tonkatsu		Tel: (604) 498-1766 Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 25, 2023	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Seungwook Kim		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation: 1) Raw eggs were stored above pickled radishes 2) Scoop was stored inside food container. Corrective Action(s): 1) Ensure storage areas are organized with raw foods stored below ready-to-eat foods to prevent potential contamination of foods. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was relocated at the time of inspection.

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

Comments

-Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Service area bar coolers (two units) were at 1C/4C. -Under counter freezer was at -15C. -Hot holding was greater than 60C. -Cooling wand available on-site to rapidly cool hot potentially hazardous foods. Hot held sauces which are not used up are cooled rapidly with an ice wand or ice sticks. Sauces can be cooled and reheated once - if sauces are not used up by the second day, they must be discarded -High temperature dishwasher had a final rinse of 78C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer pails labelled and tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Slicer and mandolin properly disassembled for cleaning and sanitizing after each use. Blade area was found to be clean and sanitary. -Ice machine was found to be clean and sanitary. -Tong stored in water - change every hour. Utensils are changed every 2 hours. -General sanitation good at the time of inspection. -Facility serviced by professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until January 5, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.