INSPECTION REPORT Health Protection 241167

PREMISES NAME Rokku Asian Cuisine		Tel: (604) 560-9893 Fax:
PREMISES ADDRESS 2 - 1990 152nd St Surrey, BC V4A 4N6		INSPECTION DATE April 29, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Quan Can (Ken) Li		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer solution was not available in the sushi-making area during the time of inspection. Corrective Action(s): Make bleach solution at the beginning of operation to ensure proper sanitation of food contact surfaces. 2)Whisk for making tempura batter was left in a bucket filled with water at room temperature. the water was filled with food debris. The same water bucket was also used to rinse hands. Corrective Action(s): Ensure whisk is properly cleaned and sanitized after use or store in clean cold water (<4C) to prevent contamination of food. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Employee making tempura was seen rinsing her hands in a water bucket stored under the prep table next to tempura fryer. Corrective Action(s): Reviewed proper handwashing procedures with operator. Ensure employees wash their hands at a designated handwash station with hot/warm water, liquid handsoap, and single-use paper towels. 2) Employee re-used gloves that were removed previously. Corrective Action(s): Reviewed proper glove usage with operator. Ensure new gloves are used every time to prevent contamination of food from dirty gloves. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bags of flour were stored on the floor in dry storage room. 2) Loose nails were found on the shelves in dry storage room. 3) Ice machine was not clean. Food debris was found on the back of opening (cover). Dirt was collected on the surface of the ice maker. 4) Windex was found in dry storage room. Corrective Action(s): 1) Store all flour 6 inches off the floor to prevent contamination of flour. 2)Ensure all nails and small metal implements are removed from food storage area to prevent physical contamination. 3) Ensure ice machine surfaces are cleaned and sanitized to prevent contamination of ice. Ice is a food item as well. 4) Store chemicals for cleaning separately from food to prevent chemical contamination. Date to be corrected by: Today Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, grease, and dirt were found behind deep fryer, stove and under the prep tables. Corrective Action(s): Ensure routine cleaning is being done to keep floor in clean condition to prevent contamination of food and attraction of pests. Date to be corrected by: 2019/05/29 Corrective Action(s): Violation Score:

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

Comments

-Upright storage cooler: (left) 1.1C (Right): 0.4C. -Prep cooler: (top): -7.7C (bot): 0.9C. -Undercounter cooler: -1.5C. -Sushi prep cooler: (left: 4C (Right): 4C. -Sushi display cooler: 4C. -Thermometers were available and working for all cold-holding units. -Freezers were working. Foods inside were frozen solid. -Hot-holding units for soup and rice were above 60C. -High temperature dishwasher was 73.7C during final rinse at plate's level. -Sanitizer bucket in the back kitchen area had 100ppm bleach. -Bar was not in use driving inspection. -2-compartment sink available with sink plugs. -Food storage has adequate. Foods were covered and raw proteins were separated from ready-to-eat foods. -Vent hood was clean and serviced. -Handwash stations were supplied with hot & cold running water, liquid handsoap and single-use paper towels. -Permit was posted conspicuously. -Food safe Level 1 certified staff on-duty (valid until June 2022). -Temperature logs were available. Ensure logs are maintained daily. -No signs of pests were observed at time of inspection. -Washrooms were clean and supplied with proper handsinks. -Invoice for frozen fish were reviewed and all seafood came from approve sources.