Report No. 253931

INSPECTION REPORT
Health Protection
253931

PREMISES NAME
Il Uk Jo Restaurant Ltd.

Tel: (604) 583-9622
Fax:

PREMISES ADDRESS
15188 Fraser Hwy
Surrey, BC V3R 3P1

INSPECTION DATE
August 4, 2021

TIME SPENT
3.5 hours

OPERATOR (Person in Charge)
David Shon

NEXT INSPECTION DATE
September 04, 2021

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot held food items (chicken katsu, fried rice and tempera) were held at <60C for less than 2 hours. These items were measured between 50 to 55C in the hot holding unit and operator indicated they were placed in unit for approximately 1 hour.
Correction action: Reheat the above items to 74C or higher before placing back in hot holding units that can be maintained at 60C or higher.
Rationale: Hot potentially hazardous foods can support the growth of harmful bacteria and production of toxins in the danger zone (4C - 60C) when stored for more than 2 hours, which can contribute to foodborne illness.
Corrective Action(s):
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Vegetable slicer and chopper observed to have food residue and stored on the clean counter.
Corrective action: Disassemble the equipment above before cleaning and sanitizing.
Rationale: Unclean equipment can support the survival of pathogens, ie. harmful bacteria, which can contaminate the food when the equipment are used. This can contribute to the incidence of food borne illness.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach spray bottle measured to a high concentration that resulted in bleaching out of the test strip.
Corrective action: Prepare new bleach sanitizer solution. Re-test the bleach sanitizer solutions concentration to be within 100 - 200 ppm chlorine.
Rationale: Surface sanitizer with too high of a concentration can introduce chemical contamination to food and food contact surfaces, which can result in foodborne illness.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): No paper towel observed in the staff's men washroom.
Corrective action: Ensure that paper towel or single use hand drying product is available at the handsink.
Rationale: Paper towel must be available at all handsinks to ensure that food handlers practice frequent and proper handwashing, which will help prevent the spread of disease-causing microbes and the incidence of foodborne illness.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Vent hood observed to have dripping grease above the grill.
Corrective action: Clean and sanitize the vent hood.
Rationale: Grease can drip onto the food on the grill below which can introduce contaminants to the food.
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Bleach spray bottle observed to be unlabelled.
Corrective action: Ensure that the bleach spray bottle is marked with the word "bleach" or "sanitizer".
Rationale: All chemicals, if sanitizer need to be labelled to identify the contents so staff are aware and not introduce chemical contamination to the food.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator indicated FOODSAFE Level 1 certificate has expired and is aware to retake the course. Second operator with current FOODSAFE training was absent during the time of inspection.
Corrective action: Enroll in FOODSAFE Level 1 or equivalent training by operator with expired certificate. Provide a copy of the certificate to the district environmental health officer by email.
Rationale: Operator needs to have valid and current FOODSAFE Level 1 or equivalent training to be knowledgeable about the proper food handling procedures, which can reduce the incidence of foodborne illness.
Date to be corrected by: 2021/09/15
Corrective Action(s):

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

Comments

General observations
1. Temperatures
-All coolers and freezers maintained at satisfactory temperatures.
-Miso soup and other hot held items (except see code 206) were measured at 60C or hotter.
-Thermometers in refrigeration units were visible.

2. Sanitation
-High temperature dishwasher was measured to be sanitizing at 76C at utensil surface.
-Kitchen handsinks equipped with paper towel, liquid soap and hot/cold running water.
NOTE: Ensure that paper towels are stored in the dispenser.
-Ice machine observed to be in sanitary condition.
-Tongs used in the buffet are cleaned and sanitized after each hour as indicated by operator.

3. Food storage
-All foods were covered in refrigeration units.
-No raw meat stored above ready to eat foods.

4. Pest control
-No pest activity detected.

NOTE: Discussed with operator to obtain waterproof thermometer with a cover and min/max button to monitor the final rinse temperature of the dishwasher at the utensil surface.