Fraser Health Authority



INSPECTION REPORT
Health Protection
NMAR-B4RUWV
PREMISES NAME
Akedo Showten		Tel: (604) 427-3355
Fax:
PREMISES ADDRESS
102 - 20218 Fraser Hwy
Langley, BC V3A 4E6		INSPECTION DATE
September 19, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Takuhori Akedo		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, No Action Required
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot held foods kept below 60 Celius, observed at 50 Celsius
Corrective Action(s): Hot held foods to be kept above 60 Celsius, temperature adjusted
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Dishwasher final disinfecting rinse above 71 Celsius.
Coolers at and below 4 Celsius.
Freezers below -18 Celsius.
Handwashing stations maintained.
Equipment maintained.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: NMAR-B4RUWV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment