INSPECTION REPORT Health Protection DKAL-C446VM

PREMISES NAME Mr. Tonkatsu		Tel: (604) 498-1766 Fax:
PREMISES ADDRESS A - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE June 17, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seungwook Kim		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Boxes of Soybean paste (white miso) were kept at room temprature. Operator claimed that these are shelf stable and are also delivered at room temperature. No instructions were written on the label but the product contains protein. Pictures were taken. Corrective Action(s): The boxes were moved to the cooler at the time of inspection. The inspector will consult with the Food Safety specialist to determine if the product can be stored at room temperature. Keep the product refrigerated while it is being investigated. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): A damaged knife with traces of rust was found with other clean knives on the magnetic knife stand. Corrective Action(s): Operator discarded the knife at the time of inspection. He claimed that the knife was not in use. Ensure damaged or rusty equipment is timely replaced to prevent contamination of food. Violation Score: 3

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

Comments

Routine inspection conducted. The facility is in good sanitary condition. Temperatures: - Double door cooler: 3C - Under-counter preparation cooler: inserts: 4C, bottom: 2C - Walk-in cooler: 2C - Under-counter mini freezer: -23C - Mini coolers (2): </= 4C - Hot holding unit for sauce/soup: 65C - Rice hot holding (2): >60C - Hot holding unit (front): 68C All cooling units had accurate thermometers. Sanitation: - Hand washing sink was adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Ware washing sinks had plugs. - High temperature dishwasher achieved 79C at the dish surface after the final rinse cycle. - 200 ppm chlorine residual solution was readily available in all food preparation areas. Sanitizer solution is prepared in a big labelled jar every morning and is dispensed into smaller labelled pails for each food preparation area - GOOD - Wash cloths were kept in sanitizer pails - GOOD Storage: - Dry ingredients are stored in pest proof containers with scoops stored in separate bins. - Items were covered inside coolers. - Food was stored off the floor. - Raw meats are stored separately from produce and ready-to-eat foods - GOOD Pest Control: - No signs of pest activity noted at the time of inspection. - Tin cat in the dry storage area was empty. Administration: - Operator has valid Food Safe level 1 certification. - Permit was posted. - Temperature logs are up to date. COVID-19 Safety: - COVID-19 Safety plan is available on site. - High touch surfaces in the customers area are disinfected frequently. - Breaks are staggered. - Maximum occupancy is posted. - Tables are blocked to maintain 2 m physical distance. - Hand sanitizer was available at the entrance. Signature not required due to the COVID-19 pandemic.