INSPECTION REPORT Health Protection AHEN-B8HU2L

PREMISES NAME Il Uk Jo Restaurant Ltd.		Tel: (604) 583-9622 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE January 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) David Shon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the front servery area and staff men's washroom lacked paper towels. Handsink in the sushi bar was obstructed with a stainless steel table and lacked a garbage bin. Corrective Action(s): Operator resupplied paper towels at the handsinks and placed a garbage bin from their office at the handsink in the sushi bar. Make sure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Extra items (chaffing dishes, an extra cutting board, teapots) were stored on the floor in a cabinet and near the 2-compartment sink. Operator stated that they have accumulated these items over the years and do not use them anymore. Corrective Action(s): Remove the extra items not required for business use. If you would like to store them on-site in case they may be used in the future, then rewash and sanitize them and store them in a clean designated area at least 6 inches off the floor. Correct today. Violation Score: 3

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

Comments

Sushi Bar: -Handsink were supplied with liquid soap, hot and cold running water, and paper towels. -Under-the-counter cooler and both sushi bar coolers were at or below 4 degrees C. -Sushi rice pH was below 4.0 (required: below 4.2). Operator did not have equipment to monitor the pH however is able to monitor time and discard it every 4 hours that it is held at room temperature (between 4 to 60 degrees C). -100 ppm chlorine sanitizer was available in the bucket with wiping cloths and spray bottle. Kitchen: -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -Coolers were at or below 4 degrees C. -Freezers were at or below -18 degrees C. Note: One freezer was on a defrost cycle (df) and was at -4 degrees C; Make sure this freezer returns to -18 degrees C or less after the defrost cycle. -Hot-held rice was at or above 60 degrees C. -Dishwasher final rinse temperature was 78.9 degrees C at the plate (71 degrees C or hotter). -100 ppm chlorine sanitizer was available in the bucket with a wiping cloth. -Oysters are purchased from Tri-Star Seafood Supply LTD. based on the invoices. NOTE: Please maintain the harvest tags of oysters on-site for at least 90 days from the date of receipt. -No signs of recent pest activity were present at the time of inspection. -Food storage areas were in a clean condition at the time of inspection. -Cold potentially hazardous food was being thawed under cold running water at the time of inspection. Front Servery Area: -Miso soup was at or above 60 degrees C. -Cooler was at or below 4 degrees C. -Chest freezer temperature was satisfactory. Operator had completed a FOODSAFE Level 1 refresher course and had FOODSAFE Level 1 training valid until July 23, 2023.