INSPECTION REPORT Health Protection MBEK-CJVSZN

PREMISES NAME Momotaro Japanese Restaurant		Tel: (604) 536-8689 Fax: (604) 536-8689
PREMISES ADDRESS 4 - 3189 King George Blvd Surrey, BC V4P 1B8		INSPECTION DATE October 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hai Lin		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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Three bunches of fresh spinach stored in direct contact with cardboard box and empty used cans. 2. One rice cooker is deteriorating (lid / handle are broken). 3. Dry storage food items observed to be stored next to cleaning chemicals. Note: No signs of potential contamination. Containers intact / no leaks. Corrective Action(s): 1. *CORRECTED* Spinach discarded. Ensure all food is protected from potential contamination at all times. Food is to be stored in clean and sanitized food grade containers, new food grade bags, or original packaging. 2. Remove rice cooker from the premises. Rice cooker is deteriorating to the point where parts may potentially break off and physically contaminate food. Date to be corrected by: Today. 3. Items reorganized. Ensure all food is stored away from chemical storage to protect food from potential contamination. Violation Score: 15

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

Comments

Routine health inspection conducted. - Coolers at 4 degrees C or less. - Freezers at -18 degrees C or less. - Hot holding internal food temperatures at 60 degrees C or more. - Raw meats (e.g. beef, chicken) not stored above ready-to-eat foods in coolers. Food items covered. - Sushi rice pH at 4.0. - Hot and cold running water, liquid soap, and paper towels are in place for hand washing (front sushi area, kitchen, and washrooms). - Bleach water sanitizer available at 200 ppm chlorine in labeled spray bottles.* *Two of four bottles contained sanitizer that was slightly above 200 ppm chlorine; concentration adjusted to 200 ppm chlorine. Ensure bleach water sanitizer is maintained at 100 to 200 ppm chlorine for a no-rinse sanitizer that is safe for food contact surfaces, utensils, and equipment. - High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C). - No signs of pest activity observed. - FOODSAFE requirements met. Certificate for operator (on site) valid until August 21, 2025. - Temperature log available.