INSPECTION REPORT Health Protection YTAN-CSDSNA

PREMISES NAME Tawara Japanese Restaurant		Tel: (604) 574-5353 Fax:
PREMISES ADDRESS 103 - 15153 No 10 Hwy Surrey, BC V3S 9A5		INSPECTION DATE June 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeongim Jo		NEXT INSPECTION DATE June 08, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand washing station in the back kitchen and one hand washing station at the sushi bar was missing paper towels. Corrective Action(s): Ensure each designated hand washing sink is properly supplied with paper towels as well as liquid soap. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bleach sanitizer solution at sushi bar measured greater than 200 ppm (chlorine residual). Corrective Action(s): Ensure to mix only 1/2 tsp of bleach per litre of water for proper concentrations. Obtain chlorine test strips to monitor the concentration of your sanitizer solution if needed - bleach sanitizer solution must be maintained at 100 - 200 ppm. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: - Ventilation hood filters - Insides of upright cooler and freezer near the back door - Underneath/behind equipment and in hard-to-reach areas (cooking equipment, dishwashing sinks, under prep counters, etc.) Corrective Action(s): Clean and sanitize the areas/items noted above, and ensure deep cleaning is done at least once a week. Correct by: 1 week Violation Score: 3

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

Comments

- All other hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. See violation code 401 above - ensure all designated hand washing sinks are properly supplied. - High-temperature dishwasher reached 71C during rinse cycle. - Bleach available onsite for sanitizing. Ensure to mix only 1/2 tsp of bleach per litre of water and obtain test strips is needed. See violation code 209 above. - Food preparation sink and two-compartment warewashing sinks maintained in sanitary conditions. Mop sink satisfactory. - Good food storage practices noted. All food stored off the floor, covered, and with good separation between raw and ready-to-eat food items. - All coolers maintaining temperatures at 4C or colder. - All freezers maintaining temperatures at -18C or colder. - Hot-held food items measured at 60C or hotter. *Reminder to maintain your daily temperature records. - Ice machine maintained in sanitary condition. - Overall sanitation satisfactory at time of inspection, however more frequent deep-cleaning is required. See violation code 306 above. - Regular pest control is in place. Ensure to keep doors closed, keep the screen door in good condition, and continue sealing potential pest entry points.