INSPECTION REPORT Health Protection JCHW-CAES4L

PREMISES NAME Maguro Japanese Restaurant		Tel: (604) 588-8881 Fax:
PREMISES ADDRESS 141 - 10090 152nd St Surrey, BC V3R 8X8		INSPECTION DATE January 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Ni Liang		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside food container, with the handle in direct contact with the ingredients. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Dead rodents would found by the hot water tank (tin cat) and in the front service area (snap trap). Corrective Action(s): Contact professional pest control services to prevent further pest infestation. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were observed in the back, by the hot water tank. Corrective Action(s): Clean all areas affected by rodent droppings and sanitize using a 1:10 bleach solution. Contact professional pest control to service facility as needed Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Kitchen had a cracked wooden spoon. 2) Sushi area had carpet lining the floor. Corrective Action(s): 1) Discard scoop and ensure all equipment is maintained in goof condition. Spoons with cracks cannot be properly cleaned and sanitized. 2) All surfaces must be smooth, non-absorbent, and easily cleanable. Carpet must be removed or a material which can be easily cleaned must be placed over the carpet. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pails and degreaser spray bottle were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Sushi prep cooler was at 4C. -Sushi under counter cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Domestic refrigerator/freezer were at 4C/-16C and 4C/-13C. -Upright freezer was at -18C. -Chest freezer was at -20C. -Hot holding was greater than 60C. -Chicken was cooked greater than 74C. -Chicken cooked the previous day was cooled to 4C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 75C (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towel. -Bleach sanitizer pails were at 100ppm to 200ppm. -Sushi cutting board sanitized every 2 hours. -Rice scoop water changed every 2 hours. -Ice machine was found to be clean and sanitary. -Raw meats properly stored below ready-to-eat foods. -Frozen foods thawing the walk-in cooler. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 02, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.