INSPECTION REPORT Health Protection PDHL-CUQSYZ

PREMISES NAME Kojan Restaurant		Tel: (604) 776-1001 Fax:
PREMISES ADDRESS 103 - 33640 South Fraser Way Abbotsford, BC V2S 2B9		INSPECTION DATE August 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi bar cooler containing potentially hazardous foods was over 4C during inspection. Operator moved potentially hazardous food to under-counter cooler during Corrective Action(s): Adjust or repair sushi bar cooler to ensure that it can maintain a temperature of 4C or lower. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat products in containers were stored above fruits and vegetables. Corrective Action(s): Ensure to store raw meat below fruits and vegetables to prevent accidental dripping. To be corrected by: August 16, 2023 Violation Score: 3

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

Comments

Routine Inspection: - Hot/cold water, liquid soap, and paper towel available at all hand wash stations - High temperature dishwasher reached 71C or greater at plate surface - 200ppm chlorine bleach available in sanitizer buckets - All coolers were 4C or lower - All freezers were -18C or lower - Hot holding units were 60C or greater - Operator agreed to replace light bulb in walk in freezer - Food storage was adequate; all food items were stored at least 6 inches off of the ground - No evidence of pest activity - General sanitation and cleanliness was adequate Please contact the health officer if you have any questions or concerns