INSPECTION REPORT Health Protection 239577

PREMISES NAME Kisoji Japanese Kitchen		Tel: (604) 457-4567 Fax:
PREMISES ADDRESS 1 - 19040 Lougheed Hwy Pitt Meadows, BC V3Y 2N6		INSPECTION DATE August 26, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kenneth Yan		NEXT INSPECTION DATE
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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tempura whisk being placed in a container of water at room temperature. Residual tempura batter on the wish has a potential for bacterial growth when left at room temperature. Place wish in ice bath water and replace ice bath when ice has melted or when dirty. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed employee work with tempura batter and performing improper hand washing afterwards. (No soap being used). Ensure employees are trained to practice proper hand washing by washing their hands with warm water, soap and paper towels after food handling to prevent cross contamination of bacteria. Date to be corrected by: Tomorrow Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Whole fish being thawed in styro foam boxes on the ground. Temperature of the fish was <4C (0.6C). All food items must be thawed using proper procedures. (Under running cold water or in a refrigerator (4C)). Move the fish into a cooler unit. Operator voluntarily moved the fish into a cooler Corrective Action(s): 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Stand up coolers are lacking thermometers in the units. Thermometers help monitor of the unit of any given time. Operator indicated that all units should have a thermometer. All refrigerator units must have a thermometer Date to be corrected by: Tomorrow Corrective Action(s): Violation Score:

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

Comments

All handwashing station sone equipped with hot/cold water, soap and paper towel All refrigeration units are <4C All freezers are <-18C All hot holding units are >60C High temp dishwasher reached >71C at plate surfaces Bleach solution as well as Quats solution available in spray bottles (200ppm of chlorine and 200ppm of Quats) Rice scoops stored in ice All food being stored 6" off the ground and in food grade containers Sushi rice was tested to be <4.5pH General sanitation is good No pest observed during fine of inspection Operator with food safe certificate on site, permit posted *Note: Vents are due for scheduled cleaning since July 30th. Call the service company and book a cleaning appointment Covid-19 Safety Plan: - Plexiglass barrier at the front - Tables inside barrier at the front - Tables inside and on the patios are 6ft apart with a max seating at 6 people - All employees are wearing masks - Tables cleaned and sanitized after each client/customer.