INSPECTION REPORT Health Protection PKUR-CJ8QL5

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 September 13, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Myung Nam Joo		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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in dry storage area and near the sushi rice counter. Some rodent droppings observed along the wall beside the mop sink. Corrective Action(s): Ensure premise is free of flies at all times. Clean up spills immediately. Consult pest control company regarding fly control. Rodent droppings are to be cleaned daily. Sanitize all surfaces prior to use. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Tiles are visibly dirty with dust; behind and underneath shelving and equipment have dirt and debris; walls adjacent to counters are sticky to touch. Corrective Action(s): Clean all vertical and horizontal surfaces so that they are visibly clean. Correct by October 11, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet at handwashing sink in sushi bar is dripping. Corrective Action(s): Repair immediately. Violation Score: 3

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

Comments

Routine Inspection Coolers (except vegetable display cooler in sushi bar and inserts on prep line) at 4 C or below. Inserts of prep line are at 10 C - products are used within 1-2 hours. Vegetable display cooler only used for whole avocados, limes and for cut veggies that are stored for less than 2 hours Note: ensure display cooler at sushi bar used for fish is cooled to 4 C before using. Freezers at -18 C or below. Hot holding >60 C. Hand washing sink equipped with hot and cold running water, liquid soap and single use towels. High temperature dishwasher registered at 80 C during final rinse (minimum required is 71 C). Surface sanitizer (bleach) at 200 ppm available in bucket with cloths stored inside - good. Pest control services are in place. Reminders: Gloves are to be changed at the same frequency as washing hands. Counters are to be sanitized after placing delivery boxes on them. Handwashing sinks are not to be used as food preparation sinks.