INSPECTION REPORT Health Protection YTAN-ATSU25

PREMISES NAME Seh-Mi Japanese Restaurant (Fraser Hwy)		Tel: Fax:
PREMISES ADDRESS 115 - 20151 Fraser Hwy Langley, BC V3A 4E4		INSPECTION DATE December 6, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yim Hyo Serk		NEXT INSPECTION DATE December 12, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items held in one upright cooler were probed to be at 8C. Corrective Action(s): All food in this cooler was moved to other working coolers at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in spray bottle was too strong and bleached out the test strip. Corrective Action(s): As previously discussed, **Mix only 1 tsp bleach with 1 litre of water for proper concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at front and at sushi bar were out of liquid soap. Corrective Action(s): Staff supplied hand sinks with liquid soap at time of inspection. **Ensure all hand washing stations are properly supplied with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Crab meat in packages were thawing out on counter. Corrective Action(s): Discontinue this practice. All frozen food must be thawed in the refrigerator overnight or under cold, running water. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exterior and top of dishwasher requires cleaning and sanitizing. Corrective Action(s): Clean and sanitize the above noted area, and do so on a regular basis. Correct by: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard being used to line floors by diswasher. Corrective Action(s): Discontinue this practice. Cardboard is absorbent and cannot be washed and sanitized. Use rubber mats instead. Additionally, do not line shelves/racks with cardboard. Correct by: Tuesday, December 12, 2017 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Upright cooler closest to the back door was at 8C. - Paper towel dispensers were not functional. Corrective Action(s): - Repair cooler so it is capable of maintaining temperatures at 4C or colder. Do not store any food in this cooler until it is repaired. - Replace batteries of paper towel dispensers. Proper dispensers must be used. Correct by: Tuesday, December 12, 2017 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some coolers were missing thermometers. Corrective Action(s): Ensure ALL coolers are equipped with accurate thermometers for proper monitoring. Correct by: Tuesday, December 12, 2017 Violation Score: 1

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

Comments

- Ensure all hand washing stations are properly equipped at all times. Paper towel dispensers installed must be used. - General sanitation needs improvement. Floors in corners and interiors of coolers/freezers require regular cleaning. - High-temperature dishwasher reached 72C at plate surface level during rinse cycle - All other coolers were at or below 4C - All freezer temperatures satisfactory - Hot held items were above 60C - Temperature records well maintained and up to date **Reminder not to store scoops directly in dry ingredients. Wash and sanitize all scoops immediately after use and store in a clean place. **A follow-up inspection will occur on December 12, 2017. Ensure all violations noted above are corrected.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-ATSU25
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