INSPECTION REPORT Health Protection AKWN-ANZTG2

PREMISES NAME Hi Dozo Japanese Restaurant		Tel: (604) 518-0099 Fax:
PREMISES ADDRESS 702A 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE July 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nam Chal Hwang		NEXT INSPECTION DATE July 10, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Bottom of small cooler in dry storage area is filthy. Corrective Action(s): Bottom of coolers need to kept clean and free of food debris. Clean the small cooler in the dry storage room. Date to be corrected: Today. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Kitchen hand sink was blocked due to raw meat thawing inside. 2. Cold water faucet control for kitchen hand sink is loose. Corrective Action(s): 1. Do not block or obstruct access to hand sinks. Hand sinks and the area around it must be kept clear to allow staff to wash their hands. Staff corrected at time of inspection. 2. Cold water faucet control requires repair to allow for availability of cold-running water. Date to be corrected: Today. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff not washing hands with soap and water, and are re-using disposable gloves. Corrective Action(s): Staff must wash hands with liquid soap and water, and if disposable gloves are used they shall be discarded after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat found thawing in hand sink without cold running water. Corrective Action(s): Foods must be thawed under cold-running water, in the refrigerator or in the microwave. Raw meat was still below 4 degrees C. Staff removed the thawing meat from the sink and put it in the refrigerator. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Drapes in doorways are filthy. 2. Floor under stove/grill area is filthy and oily. Corrective Action(s): 1. Drapes must be kept clean to prevent cross contamination. Remove and clean the drapes or do not use them entirely. Date to be corrected: Today. 2. Floor under stove/grill area must be kept clean to prevent attracting pests and posing as a fire hazard. Date to be corrected: July 10, 2017 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixtures in kitchen have broken or missing light covers. Corrective Action(s): Replace all missing or broken light covers. Date to be corrected: July 10, 2017 Violation Score: 1

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

Comments

General comments: Sushi bar display coolers were 7-9 degrees C. Discussed with operator about monitoring the cooler temperatures and adjusting the thermostat as necessary to maintain a temperature of 4 degrees C or less. Also advised operator to keep the sliding doors on the display coolers closed when not in use. All other coolers were 4 degree C or less. Freezers were -18 degrees C or less. Hot holding units were over 60 degrees C. Food storage practices are satisfactory. Hand sinks stocked with liquid soap and paper towels. Chemicals are stored in a safe manner. General sanitation is satisfactory except as indicated above. No signs of pests observed. High temperature dishwasher had a final rinse temperature that was at least 71 degrees C as per thermal label.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-ANZTG2
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: 0.17 hour Specific comments: Reviewed food product information for cooking oils and pre-made dumplings.
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