INSPECTION REPORT Health Protection KLAI-CEZQD5

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE June 2, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food observed to be stored over 4C in the 2-door, upright cooler (food internal temperature range from 8.5C to 13.4C). Temperature log for this refrigeration unit was not taken this morning, unknown how long food has been over 4C in this refrigeration unit. Lowest ambient temperature this refrigeration unit was able to attain was 9.7C after being in the unit for at least 20 minutes, unopened during the inspection. All potentially hazardous food over 4C was discarded during the inspection. Bleach was added into the discarded products to avoid being used. Picture evidence collected. Corrective Action(s): The following products were noted over 4C during the inspection and was discarded by the owner and a staff member (picture evidence collected): 61 bags of 2.5L imitation crab meat, 2 portioned large bags of imitation crab, 30 raw eggs, 2 skinned salmon sashimi, 2 large containers of marinated chicken, 2 large containers of marinated beef and cooked rice. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Bowls with no handles were completely stored and submerged in a container of soy sauce and mayonnaise. Corrective Action(s): Replace the bowls with proper food dispensers, once with handles, to avoid contaminating the sauces when dispensing. Date to be corrected by: June 9, 2022 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 3 ants observed coming out of a small hole in the wall below the 2-compartment preparation sink. Corrective Action(s): Seal off the hole to see if this will help deter the pest issue. If more ants are observed and issue do not go away, contact a pest control company to help with the pest issue. Date to be corrected by: June 9, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door upright cooler was noted at 9.7C ambient air temperature at the time of inspection. Corrective Action(s): Do not store any potentially hazardous food in this cooler unit until it is able to maintain food at 4C or below. Too much items were noted stored in the upright cooler at the time of inspection that might have impeded air flow to allow the cold air current to travel throughout the unit. Try to decrease the load in the upright cooler to see if it is able to maintain food stored in the unit at 4C or below. If not, call in the unit for repair. Date to be corrected by: June 9, 2022 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Note: This is a repeated violation. Bleach sanitizer spray bottle in the back of house noted with no name label. Corrective Action(s): Label all chemical containers to avoid confusion of content when use. Date to be corrected by: Today Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including the restrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units (except for the unit noted in violation 308) were at ≤ 4C. All freezer units were at ≤ -18C. Organization in the refrigeration units were satisfactory - all food stored protected. All food items were stored more than 6 inches off the floor. Bleach sanitizer spray bottles (2 in total) were available in the front of house and sushi bar area - both detected with 200 ppm chlorine residual. High temperature dish machine was able to reach 72.9C at the plate level during the rinse cycle. Drain plugs were available for the 2-compartment sink. Proper thawing method noted - food was thawed under running cold water in the prep sink. Ice water bath was prepared for all in-use utensils. Sushi rice noted at pH 4.0. Sanitation of the interior of the ice machine, deep fryer and fume hood was satisfactory at the time of inspection - fume hood due for professional cleaning in August 16, 2022. General sanitation of the premises noted satisfactory. FOODSAFE level 1 certificate verified for the operator (on-site at the time of inspection).