INSPECTION REPORT Health Protection DWAG-C4XT6M

PREMISES NAME Sapporo Kitchen		Tel: (604) 538-0773 Fax: (604) 538-0778
PREMISES ADDRESS 1 - 1625 152nd St Surrey, BC V4A 4N3		INSPECTION DATE July 15, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jee Sook Yoon		NEXT INSPECTION DATE July 20, 2021
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 = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked tempura observed to be stored on the counter at room temperature. Internal food product temperature measured at 22C. 2. Inserts of fried chicken, tempura stored inside the under counter cooler near the hot water tank measured with an internal temperature of 14C. Corrective Action(s): 1. Cooked tempura is a potentially hazardous food and must be hot held or inside a functional cooler. Operator moved the tempura to a functional cooler. 2. One insert of fried chicken was discarded and 3 inserts of tempura were moved to a functional cooler. Cold potentially hazardous food must be stored at 4C or less to limit pathogen growth. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on knives stored inside the knife rack beside the sandwich cooler. Corrective Action(s): Clean and sanitize the aforementioned knives and rack. Equipment should be properly cleaned and sanitized before each use Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): During the inspection no staff observed to be washing hands properly. Use of gloves does not substitute hand washing. Corrective Action(s): Educate staff on proper hand washing techniques and frequency. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. One package of raw meat was stored on top of cooked meats inside the walk-in cooler. The package of the raw meat observed to be intact. 2. Frozen fishes inside the chest freezer were stored with a garbage bag. Garbage bags are not food-grade and should not be used to store food. 3. Bottles of dish detergent were stored beside vinegar on the dry storage rack. Chemical and food should not be stored together to prevent contamination of food. Corrective Action(s): 1. Move the raw meat to be bottom shelve and cooked meats on top. Raw protein must be stored below cooked and ready to eat food to prevent contamination. 2. Remove the garbage bags and stored food in food-grade bags such as saran wraps. 3. Move the detergent to the designated chemical storage rack. Educate staff on proper storage practices. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease observed at the following locations: - Underneath the grill and stove in the kitchen. - Behind the hot water tank. Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for proper cleaning schedule. Correct by: Jul 17, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Sliding doors for the stand-up cooler near the sushi bar can not be closed properly and have a gap in between. Ambient air temperature measured at 9C. 2. Sandwich cooler measured with an ambient air temperature of 7-8C. 3. Under counter cooler near the hot water tank measured with an ambient air temperature of 14C. Corrective Action(s): Service / fix the aforementioned coolers to ensure an ambient air temperature of 4C or less can be maintained. Do not store any potentially hazardous food inside these coolers until then. Correct by: Jul 19, 2021. Violation Score: 9

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

Comments

Routine inspection: - Coolers (walk-in, sushi bar, bar) maintained at 4C or less. - Freezers (chest, stand-up) maintained at -18C or less. - Miso soup hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in spray bottles. - High temperature dishwasher registered 73C at the plate level. - No pest activities observed at the time. *Temperature records not maintained. Ensure temperature is monitored and recorded for coolers and freezers on a daily basis. *Signatures not required due to Covid19 Pandemic.