INSPECTION REPORT Health Protection LKIM-AV3PCS

PREMISES NAME Edo Japan		Tel: (604) 498-5466 Fax:
PREMISES ADDRESS 1405 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andy Wu		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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Sushi on counter at internal temperatures of 21 degrees Celsius - CORRECTED DURING INSPECTION - items moved to walk in cooler 2) Date and time tracking NOT occurring upon arrival of inspector - CORRECTED DURING INSPECTION - stickers with date and time placed on chopped vegetables. . Corrective Action(s): Ensure sushi is placed back into walk in cooler when not ordered by Customers. It is very tempting to leave these items out at room temperature during lunch rush to allow for ease of access during rush however this is NOT acceptable practice. Ensure date and time tracking is occurring. Only one sticker for Monday at 10 am found on all items. Facility is permitted to hold chopped vegetables at room temperature if time tracked. If time tracking is NOT occurring facility will be required to put in a cooler unit. Discuss each item with staff. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoop in good sanitary condition - First In First out and date stamping methods observed in use in walk in cooler unit - Raw meat stored away from Ready to Eat food items - Sushi rice at pH of less than 4.5 NOTE: The EDO JAPAN CORPORATE FOOD SAFETY PLAN stipulates that the "hold times" for cut vegetables at room temperature is 2 hours. This must be tracked by some method that can be demonstrated to Health Inspector. Written proof of time tracking is required. Failure to accurately show time tracking will result in future discarding of product and potentially fines or Correction Orders requiring facility to install cooler unit for vegetables.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AV3PCS
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