INSPECTION REPORT Health Protection VCHN-BAEPSD

PREMISES NAME Akari Japanese Restaurant (Delta)		Tel: (604) 590-1192 Fax: (604) 590-1619
PREMISES ADDRESS 7261 120th St Delta, BC V4C 6P5		INSPECTION DATE March 19, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Myung Nam Joo		NEXT INSPECTION DATE May 01, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops and other dispensing utensils stored in dry products. One bowl observed to be cracked. Corrective Action(s): Ensure all scopps and other dispensing utensils are stored outside of dry products and in a sanitary manner. Ensure all equipment and utensils are in good working condition. Damaged bowl discarded. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator has not renewed FOODSAFE level 1 certificate as discussed at the last routine and followup inspection. Corrective Action(s): Operator must now retake the FOODSAFE level 1 course. Complete by April 30, 2019. Correction ORDER issued. Violation Score: 1

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

Comments

Routine inspection: Kitchen hand sink provided with liquid soap and paper towels. 100ppm bleach available for use in container. Reminder to store all wiping cloths in this solution when not in use. Dishwasher registers 71 degrees C at the plate surface during the final rinse cycle. Reminder to only wash when heater on light is off and dishwasher is ready for use. Frequently used ladles, scoops, and chop sticks stored in ice bath. Preparation cooler inserts and lower section with access from other side also at or below 4 degrees C. Under the counter freezer by the deep fryer at -16 degrees C. Walk in cooler at 4 degrees C. Walk in freezer at -17 degrees C. Hot holding at or above 60 degrees C. Serving area both under the counter coolers at or below 4 degrees C. Sushi display cooler at 4 degrees C. Sushi bar under the counter coolers at or below 4 degrees C. Beverage cooler at 6 degrees C. No cold potentially hazardous foods displayed. Hallway freezer at -18 degrees C. Customer washroom hand sinks provided with liquid soap and paper towels. At least one staff on duty is FOODSAFE level 1 certified. Permit posted in front area. Pest control services in place. No rodent activity noted by technician at March 12, 2019 servicing. Note: ensure temperature monitoring records are maintained and available for review.