INSPECTION REPORT Health Protection KLAI-CZDUH3

PREMISES NAME Denji Japanese Restaurant		Tel: (604) 574-3031 Fax:
PREMISES ADDRESS 120 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE January 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seok Yong Yoon		NEXT INSPECTION DATE 6 Months
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. One of the sanitizer spray bottles available in the kitchen was noted with > 200 PPM chlorine residual. 2. Raw eggs were stored on the top shelf above vegetable and salmon. Corrective Action(s): **Issues corrected at the time of inspection** 1. Sanitizer spray bottle was diluted and 200 PPM chlorine residual was detected. 2. Staff reorganize the shelf and the raw eggs were stored below the vegetable and salmon. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cardboard was observed being used as liners on the shelf below the rice cooker units and in the refrigerator/ freezer units. Corrective Action(s): Remove all cardboards. All surfaces in the facility MUST be imprevious to moisture and easily cleanable. Date to be corrected by: Today Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Hot hold units were at 60.0C or higher. Sushi rice noted with pH of 4.0. Proper dispensers used and stored in a sanitary manner for bulk food containers. Cookline and deep fryers noted in a sanitary condition. Bleach sanitizer spray bottles available. 200 PPM chlorine residual noted. High temperature dish machine was able to reach 71.3C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection. Supervisor's FOODSAFE level 1 certificate valid - expires March 17, 2025.